Silkroad at Amara Hotel

Was invited to lunch by my uncle to Silkroad at the Amara Hotel during the festive season. We were given a bottle of wine that was the classic, straightforward, fruity blend of Cabernet, Shiraz and Merlot that was very pleasant to drink and the Eight Treasures tea (Babao Cha) was very nice.


Everything else wasn’t.

As befitting the Sichuan cuisine, there were spice aplenty but it was all muddled up. There was no coherence in the flavours of every dish and most of the dishes were overcooked. And I finally realized what “muddy” fish tastes like.

Perhaps it was the festive season so people should not be too picky about quality, however, when it says “Sichuan Sharks Fin Soup” on the menu, I did not expect it to be that ecologically-friendly.

Faux Shark's Fin

This is a pity because the service at Silkroad was excellent.

Posted on 22nd Feb 2007 in Food and Drink, Sichuan


There Are 7 Comments


umami commented on February 22, 2007 at 1:19 am

dan dan mian, shanxi bbq lamb, steamed fish with soya crumbs, Mao chicken- these are their signature dishes. The festive menus are not representative of their style, more to pander to local expectations. Too bad. I really really miss their dan dan mian.


Ivan commented on February 22, 2007 at 1:25 am

Thanks. Will have to try again some other time. This visit was not good.


TTC commented on February 23, 2007 at 7:23 pm

The sharksfin discovery reminded me of a dinner there a few years back with a Mainland Chinese who for the first time having sharksfin. He exclaimed ” this is the best tasting feng shi ( rice vermicelli) I ever had”. We thought it was funny, but reading this, we could be the fools ourself. 😀


bottomless pit commented on February 24, 2007 at 2:09 pm

Give the la zi ji (chicken) a try too. I think trying out the more authentic signature dishes would be a better gauge of the restaurant because they have good food there.


Ivan commented on February 28, 2007 at 11:12 pm

I think only TTC got the gist of my disappointment at Silkroad: Passing off gelatin as Sharks Fin.


TTC commented on March 7, 2007 at 9:12 pm

However I have to add that they were my favourite restaurant for down to earth Sichuan food ( and not those expensive stuffs). I like their Kou Shui Ji which was later taken out of the menu as not too many people ordered them. Their shui ju rou ( Sliced pork or beef in spicy sauce), sliced pork belly in garlic sauce and camphor smoked duck were my favourite.


superfinefeline commented on March 7, 2007 at 10:04 pm

It’s too bad abt the sharksfin. Maybe they left out the word “pseudo” as in “pseudo-sharksfin” in the menu. I doubt if the real sharksfin was omitted because of conservation issues.

I loved their Ma Po Tofu & Ma Yi Shang Shu!

I must try the Shanxi BBQ Lamb, Camphor Smoked Duck & Mao chicken when I next visit.

I like the sliced pork belly in garlic sauce.

Post A Comment

The comments are closed.


Recent Comments ?hhis is vital a? you would certainl? nnot want a pet dog entrance do?r to open...

Rexic: Would have agreed with you but then I saw Pontian wanton mee with nacho cheese...

ivan: Thanks! I just think it’s a tired argument that doesn’t make sense.

Bugger: Btw, kacang puul looks amazing!

Bugger: Hear! Hear! So called “authenticity” is a great hurdle to emergence of new...

MervC: I like they way they bring out the massive chunk of tuna, and the great knife skills,...

ivan: Yes you are. 🙂

MervC: Look like Hashida Sushi. Am i right?




Cha Xiu Bao

Chubby Hubby

Makansutra Forum

My Inner Fatty

Nibble & Scribble

NYT Diner’s Journal

Only Slightly Pretentious Food

Serious Eats

Tamarind and Thyme

The Girl Who Ate Everything

The Wong List


View Stats