SO DO FUN (蜀都丰)

by | Jan 6, 2026 | Uncategorized | 0 comments

Restaurant Overview

Location: The Centrepoint #B1-17, 176 Orchard Road, Singapore 238843
Cuisine: Authentic Sichuan
Master Chef: Peng Zi Yu (Mentor to Nicholas Tse)
Established: June 2024
Outlets: 3 locations (Bugis, Punggol, The Centrepoint)

Ambience & Atmosphere

Setting

Located in the vibrant basement dining precinct of The Centrepoint, SO DO FUN offers a casual yet authentic Sichuan dining experience. The restaurant emanates the energy of a contemporary Chinese eatery with its focus squarely on the bold, aromatic cuisine rather than elaborate decor.

Atmosphere Traits

  • Casual dining environment – Comfortable for families and friends
  • Aromatic intensity – The scent of Sichuan peppercorns and chili oil permeates the space
  • Communal dining vibe – Dishes are meant for sharing
  • Urban-accessible – Basement location provides easy access from Orchard Road shopping
  • Lively energy – The sizzle of woks and fragrant steam create an engaging sensory experience

Complete Menu Analysis

Signature Dishes

1. Boiled Fresh Fish in Spicy Broth (水煮鱼)

Price: $29.80 (Small, 2 pax) | $49.80 (Large, 3-4 pax)
Rating: 4.5/5

Dish Profile:

  • Primary Protein: Live fish (daily delivery from Malaysia), freshly filleted per order
  • Supporting Ingredients: Bean sprouts, kelp, beancurd skin, cucumber, konjac strips
  • Broth Options: Signature Spicy, Sauerkraut, Fiery

Flavor Analysis:

  • Heat Level: Intense, numbing (má là 麻辣)
  • Aromatic Complexity: Deep, multilayered with Sichuan peppercorn dominance
  • Texture Contrast: Tender fish against crunchy vegetables
  • Flavor Characteristics: Robust, numbing, aromatic
  • Intensity Notes: Oily, well-salted (authentic Sichuan style)

Textural Layers:

  1. Fish: Silky, tender, delicate flakes
  2. Bean sprouts: Crisp, refreshing crunch
  3. Kelp: Slippery, oceanic chew
  4. Beancurd skin: Soft, absorbent texture
  5. Broth: Viscous oil layer over liquid base

Recommended Pairing: Wuchang Rice ($1.50)

2. Mashed Eggplant with Chilli (蒜泥白肉)

Price: $11.80
Rating: 4/5

Facets:

  • Temperature: Served chilled – refreshing contrast
  • Dominant Flavor: Garlicky, pronounced umami
  • Spice Level: Mild, approachable
  • Texture: Smooth, creamy mash with slight graininess
  • Role: Appetizer, palate preparation

Flavor Essence:

  • Primary: Roasted garlic depth
  • Secondary: Mild chili heat
  • Tertiary: Natural eggplant sweetness
  • Finish: Clean, slightly tangy

3. Grilled Prawns with Vermicelli and Minced Garlic

Price: $18.80
Rating: 4.2/5

Preparation Details:

  • Previously cooked tableside on gas stove
  • Now fully prepared in kitchen
  • Maintains theatrical appeal through presentation

Texture Symphony:

  • Prawns: Firm snap, juicy interior, slight char
  • Vermicelli: Soft, slurpable, sauce-soaked noodles
  • Garlic: Crispy bits with soft, caramelized pieces

Flavor Profile:

  • Base: Housemade fragrant garlic sauce
  • Depth: Umami from prawn juices
  • Aroma: Pronounced garlic with smoky undertones
  • Balance: Savory-sweet with buttery richness

Essence Layers:

  1. Surface: Crispy garlic crust
  2. Middle: Succulent prawn meat
  3. Base: Sauce-saturated vermicelli
  4. Foundation: Rich seafood broth absorption

4. Stir-Fried Pork with Chilli Peppers (辣椒炒肉)

Price: $17.80
Rating: 4.2/5

Component Analysis:

  • Pork: Thin-sliced, tender, slight marbling
  • Chillies: Charred, blistered skin, medium heat
  • White fungus: Crunchy, textural accent

Flavor Characteristics:

  • Heat: Gentle, building warmth
  • Smokiness: Pronounced wok hei (breath of the wok)
  • Umami: Deep from pork rendering
  • Texture Play: Soft meat, crisp fungus, charred peppers

Cooking Technique Evident:

  • High-heat stir-fry
  • Controlled charring on peppers
  • Moisture retention in pork
  • Wok hei development

5. Chengdu Mapo Tofu (陈都麻婆豆腐)

Price: $11.80
Rating: 4/5

Distinctive Traits:

  • Tofu Type: Firmer variety (not silken)
  • Sauce: Spicy, deeply savory
  • Protein: Minced pork integration
  • Heat Level: Punchy, assertive

Flavor Dimensions:

  • Má (麻): Numbing from Sichuan peppercorn
  • Là (辣): Direct chili heat
  • Xiān (鲜): Umami from doubanjiang and pork
  • Xiang (香): Aromatic from garlic and fermented bean paste

Textural Details:

  • Tofu: Firm cubes with slight bounce
  • Sauce: Thick, clinging coating
  • Pork: Fine mince, integrated throughout
  • Oil: Visible red-tinged layer

6. Braised Fresh Tofu Skin with Eggs

Price: $13.80
Rating: 4/5

Dish Purpose: Non-spicy comfort dish, heat palate break

Characteristics:

  • Flavor: Mild, hearty, well-balanced
  • Texture: Soft tofu skin, silky eggs
  • Essence: Comforting, home-style
  • Function: Contrast provider to spicy dishes

Flavor Notes:

  • Gentle savory base
  • Light soy seasoning
  • Natural sweetness from eggs
  • Subtle umami depth

Beverage

Jasmine Lemon Tea

Price: $3.50
Rating: 4.2/5

Features:

  • Generous portion size
  • Refreshing, fragrant jasmine notes
  • Mildly sweetened
  • Effective palate cleanser after spicy dishes
  • Citrus brightness from lemon

Recipe: Boiled Fish in Spicy Broth (Simplified Home Version)

Ingredients

For the Fish:

  • 500g white fish fillet (snapper, seabass, or tilapia), sliced
  • 1 egg white
  • 2 tbsp cornstarch
  • 1 tbsp Shaoxing wine
  • Salt and white pepper

For the Broth:

  • 3 cups chicken stock
  • 100g bean sprouts
  • 50g kelp (soaked), sliced
  • 2 sheets beancurd skin, torn
  • 1 cucumber, sliced
  • Optional: konjac noodles

For the Spice Base:

  • 4 tbsp Sichuan doubanjiang (fermented broad bean paste)
  • 3 tbsp Sichuan peppercorns
  • 4 dried red chilies, cut into sections
  • 6 cloves garlic, minced
  • 2-inch ginger, sliced
  • 4 spring onions, cut into sections

For the Oil Topping:

  • 1/2 cup vegetable oil
  • 2 tbsp Sichuan peppercorns
  • 10 dried red chilies
  • Minced garlic

Cooking Instructions

Step 1: Prepare the Fish (10 minutes)

  1. Slice fish into 1/4-inch thick pieces against the grain
  2. Marinate with egg white, cornstarch, Shaoxing wine, salt, and white pepper
  3. Mix gently and let rest for 15 minutes
  4. The cornstarch creates a protective coating for tender fish

Step 2: Prepare Aromatics (5 minutes)

  1. Crush Sichuan peppercorns lightly to release oils
  2. Cut dried chilies into 1-inch sections, shake out seeds if less heat desired
  3. Mince garlic and slice ginger thinly
  4. Prepare all vegetables: blanch bean sprouts briefly

Step 3: Build the Spice Base (10 minutes)

  1. Heat 3 tbsp oil in a large pot over medium heat
  2. Add ginger, garlic, half the Sichuan peppercorns – fry until fragrant (30 seconds)
  3. Add doubanjiang, stir-fry for 2 minutes until oil turns red
  4. Add dried chili sections, fry for 1 minute
  5. Key Tip: Don’t burn the doubanjiang – it should sizzle, not smoke

Step 4: Create the Broth (8 minutes)

  1. Pour in chicken stock, bring to boil
  2. Season with salt (go light, doubanjiang is salty)
  3. Add bean sprouts, kelp, beancurd skin, cucumber
  4. Simmer for 3-4 minutes
  5. Taste and adjust seasoning

Step 5: Cook the Fish (5 minutes)

  1. Reduce heat to medium-low (gentle simmer, not rolling boil)
  2. Slide fish slices into broth one by one
  3. Critical: Do not stir immediately – let fish set for 1 minute
  4. Gently nudge fish pieces after 1 minute to prevent sticking
  5. Cook for 2-3 minutes until just opaque
  6. Key Point: Overcooking makes fish tough – remove from heat when slightly translucent in center

Step 6: Prepare Hot Oil Topping (5 minutes)

  1. Transfer everything to serving bowl
  2. Arrange fish on top, sprinkle with remaining Sichuan peppercorns and fresh garlic
  3. In a small pan, heat 1/2 cup oil until smoking hot (test with chopstick – should bubble vigorously)
  4. Add remaining dried chilies to oil briefly (10 seconds)
  5. Immediately pour hot oil over fish and peppercorns
  6. Effect: The sizzling oil blooms the aromatics and creates the signature numbing sensation

Step 7: Garnish & Serve

  1. Top with fresh spring onion sections
  2. Drizzle with a few drops of sesame oil (optional)
  3. Serve immediately with steamed white rice

Cooking Tips for Success

Temperature Control:

  • Fish marinade must be cold to maintain protein structure
  • Broth should simmer, not boil when adding fish
  • Hot oil must be smoking to properly bloom aromatics

Texture Mastery:

  • Don’t over-marinate fish (max 20 minutes or it becomes mushy)
  • Cornstarch coating keeps fish silky
  • Quick cooking preserves tenderness

Flavor Balance:

  • Doubanjiang provides salt and umami – taste before adding more salt
  • Sichuan peppercorns create numbing (má), not heat
  • Balance oil with vegetables to cut richness

Common Mistakes to Avoid:

  • Overcooked fish (turns rubbery)
  • Burning doubanjiang (creates bitterness)
  • Not enough oil topping (reduces aroma impact)
  • Using cold oil for final pour (won’t activate peppercorns)

Modifications

Less Spicy Version:

  • Reduce dried chilies to 5-6 pieces
  • Use less doubanjiang (2 tbsp)
  • Remove chili seeds

Vegetarian Version:

  • Replace fish with firm tofu cubes and mushrooms
  • Use vegetable stock
  • Add more variety of vegetables

Extra Rich Version:

  • Add beef tallow to the hot oil
  • Include pork bone in stock
  • Finish with chili crisp oil

Dish Analysis Matrix

Heat Level Scale (1-5)

  • Mashed Eggplant: 2/5 (Mild)
  • Braised Tofu Skin: 1/5 (Non-spicy)
  • Stir-Fried Pork: 3/5 (Gentle)
  • Boiled Fish: 5/5 (Intense)
  • Mapo Tofu: 4/5 (Punchy)
  • Grilled Prawns: 1/5 (Minimal)

Texture Complexity (1-5)

  • Boiled Fish: 5/5 (Multi-textural)
  • Grilled Prawns: 4/5 (Varied)
  • Stir-Fried Pork: 4/5 (Contrast-rich)
  • Mapo Tofu: 3/5 (Moderate)
  • Mashed Eggplant: 2/5 (Uniform)
  • Braised Tofu Skin: 3/5 (Dual-texture)

Aromatic Intensity (1-5)

  • Boiled Fish: 5/5 (Overwhelming)
  • Grilled Prawns: 5/5 (Garlic-forward)
  • Mapo Tofu: 4/5 (Complex)
  • Stir-Fried Pork: 4/5 (Smoky)
  • Mashed Eggplant: 3/5 (Garlicky)
  • Braised Tofu Skin: 2/5 (Subtle)

Recommended Ordering Strategy

For 2 Diners:

  1. Mashed Eggplant with Chilli (appetizer)
  2. Boiled Fresh Fish in Spicy Broth – Small ($29.80)
  3. Braised Tofu Skin with Eggs (non-spicy balance)
  4. 2 bowls Wuchang Rice
  5. Jasmine Lemon Tea

Total: ~$60 before tax

For 4 Diners:

  1. Mashed Eggplant with Chilli
  2. Boiled Fresh Fish in Spicy Broth – Large ($49.80)
  3. Grilled Prawns with Vermicelli
  4. Chengdu Mapo Tofu
  5. Braised Tofu Skin with Eggs
  6. 4 bowls rice + drinks

Total: ~$110-120 before tax

Spice Tolerance Guide:

  • Low: Focus on Braised Tofu Skin, Grilled Prawns, Mashed Eggplant
  • Medium: Add Stir-Fried Pork
  • High: Go for Boiled Fish and Mapo Tofu
  • Extreme: Request “extra spicy” option

Delivery & Takeaway Options

Official Information:

Phone: +65 6298 7572

Likely Delivery Platforms:

While specific delivery options weren’t mentioned in the review, Singapore restaurants typically offer:

  • GrabFood – Most common platform
  • Foodpanda – Wide coverage
  • Deliveroo – Orchard area coverage
  • Direct Phone Order – Call restaurant directly for pickup/delivery

Takeaway Considerations:

Best for Takeaway:

  • Mashed Eggplant (served cold)
  • Stir-Fried Pork (retains heat well)
  • Mapo Tofu (travels well)

Handle with Care:

  • Boiled Fish (broth spillage risk, best eaten fresh)
  • Grilled Prawns (vermicelli may clump)

Tips for Optimal Takeaway:

  1. Order rice separately to avoid soggy rice
  2. Request broth/sauce containers packed separately when possible
  3. Reheat on stovetop rather than microwave for best texture
  4. Eat within 30 minutes for peak freshness

Visit Information

Address: The Centrepoint #B1-17, 176 Orchard Road, Singapore 238843
Hours: Daily 11am – 9:30pm
Phone: +65 6298 7572
Nearest MRT: Somerset (NS Line, Exit B)
Walking Time: 5 minutes from MRT

Accessibility:

  • Located in basement level (escalator/lift access)
  • Part of shopping mall dining precinct
  • Wheelchair accessible
  • Family-friendly environment

Final Verdict

Strengths:

  • Authentic Sichuan flavors with proper má là balance
  • Daily fresh fish delivery ensures quality
  • Reasonable pricing for quality offered
  • Accessible location in central Orchard area
  • Helmed by experienced master chef

Considerations:

  • Dishes trend oily and salty (authentic Sichuan style)
  • High spice levels may challenge some palates
  • Basement location lacks natural ambience

Best For:

  • Sichuan cuisine enthusiasts
  • Spice lovers
  • Group dining and sharing
  • Post-shopping meals
  • Authentic Chinese food seekers

Overall Experience: SO DO FUN delivers genuine Sichuan flavors in an accessible, no-frills setting. The commitment to fresh ingredients, particularly the daily fish delivery, elevates the dining experience beyond typical mall food court offerings.