Boutique Sichuanese with Canton twist (7.5)

Whether 1935 appeals to you depends very much on whether you fancy Chinese food with regional influences plus a creative twist. Some people prefer authenticity over fusion and others prefer to go to restaurants that specialize in one particular regional cuisine. Here at 1935 the kitchen meddles with Sichuan flavours, uses wagyu and honey to do stir-fry beef, cuts up winter melon into little grape balls and whips up dessert favourites from various Chinese regions. Our favorite dish also happens to be very unusual: cold shredded chicken with black truffle sauce and deep-fried onion bits. The wine menu includes classic spirits and a decent selection of reds and whites, plus a couple signature cocktails with Maotai and Hua Diao. Let me put it this way: the food certainly looks and tastes appealing to me on a Friday night when I’d be pairing my dinner with not three but possibly five or more drinks. When Ye Shanghai, Man Wah and other serious Chinese restaurants start to get boring, 1935 had also proven to be a refreshing break. The bottom line is, if you have an open mind, give it a try and you can decide for yourself whether to return. Ambience-wise, the place is suitable to take clients, spouses, family or dates to, especially if they like to try new things. I have been there thrice this year, and food and service quality have remained consistently alright. Food is just slightly on the pricier side, but $500/head (without drinks) should do (less if you are a party of 4+).