Savour Issue 03 | Chili Edition!

Photo by cheng feng on Unsplash

Sichuan, a mountain-rimmed Chinese province, known for its mild, upsetting weather, humid climate, dense fog, happens to be the birthplace of China's most sensational regional cuisine. 

The Sichuan taste is distinct, heavily dominated by a concoction of chili and peppercorns. It is this combination of the better-known hot & spicy, and the unexpected puckering twist that hooks so many foreigners onto the unique flavour. 

Photo by Pratiksha Mohanty on Unsplash

As more people visit and learn, and as more locals migrate to larger cities, the world feels the presence of Sichuan spice: authentic Sichuan restaurants lined down the streets of Chinatown, broad bean paste spicing up supermarket aisles, "Sichuan sauce" resting in the condiment caddies of fast-food chains... 

For Xu, a migrant from Sichuan, the company of her hometown flavour is evocative, bringing her comfort and reassurance as she settles in another city. 

Also, stay tuned for a short documentary on "Sambal Belecan", a must-have spicy condiment that adds a spicy kick to Malay cuisine, filmed and edited by Isaac Lim. 

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