Sichuan Dishes at Ewest, Kota Kinabalu


EWest recently present their latest promotion, Sichuan food. The Sichuan Dish are prepared by Chef Pu Ming Song, a 30 years old chef from Chengdu, China with more than 10 years of experience in Chinese cuisine specialized in Sichuan Kitchen Hong Yu Pen Restaurant in 2006 to 2008. He was appointed as Executive Sous Chef in Dangji Hotspring Resort, Tangshan Town, Nanjing and worked as executive chef of Lanzhou Lijing Hotel before making his stop at E West Kota Kinabalu.

Chef Pu Ming Song


Mapo Tauhu 麻婆豆腐


Steamed Chicken with chili sauce 口水鸡


Sichuan style grilled lamb chop 大汉天子羊排


steamed fish slice with twin peppers


Crab with glass vermicelli 冬粉鲜蟹煲


Glutinous rice balls with brocolli


Tan tan noodle 旦旦面

Peppercorn and other essential materials for Sichuan dish are imported from China as the Chef Pu insists of making the authentic taste of Sichuan cuisine for Kota Kinabalu people. There are 3 level of spiciness to choose from and we would recommend level 1 spiciness if you not a big fans of Spicy food.

Sichuan food is a style of Chinese cooking originating from Sichuan province in Southwestern China. It has bold Flavours, mainly the spiciness resulting from the generous use of garlic and chili peppers and the unique flavour of the Sichuan pepper.

Experience the taste of Sichuan at Ewest, Kota Kinabalu.

E West Restaurant
Lot 1, 2, 3, 4 Phase 4, Taman Foo Loong, 
88300 Luyang, Kota Kinabalu, Sabah
Contact: 088 221233


The following two tabs change content below.

Joanne Lee

Chief Eater Extraordinaire of Sabaheats
I cook, I eat and I always looking for good food!


Please enter your comment!
Please enter your name here