Casual Chinese diner specializing in authentic Sichuan cuisine, known especially for their unadulterated usage of chilli, peppercorn and garlic. Most regulars at Si Wei opt for the signature Si Wei Boiled Fish Fillet in Hot Szechuan Pepper Sauce (水煮鱼, $28) that’s served swimming in chilli oil and Sichuan peppercorns. But if you’re feeling courageous, check out Si Wei’s series of intensely spicy Ginger Eel, Beef, or Frog ($25 – $28), which sees the stir-fried protein of your choice blanketed in both fresh and dried chilli as well as chilli oil and Sichuan peppercorns. There’s a variety of vegetable add-on at $2.50 each, including black fungus, golden mushroom, bean curd skin and glass noodles.
For something more forgiving, go for chilled classics like Shredded Chicken with Chilli Oil (口水鸡, $12) or Cold Bean Noodle in Traditional Chili Sauce (洞子口凉粉, $12), together with localized selections in Stir-fried ‘Jack’ Beans (干煸四季豆, $12) and Si Wei Chilli Crab (思味年糕江湖双蟹, $38). Try pairing the dishes with Si Wei’s curated range of Chinese liquor that includes the high-end Mao Tai (茅台).