Sichuan Tianfu Restaurant's Beach Road outlet is part of what the restaurant calls Singapore's Original Sichuan House — a name it has carried since 2005. Set at 337 Beach Road in the Kampong Glam neighbourhood, this branch serves the same mission as the brand itself: authentic Sichuan cuisine, cooked the way it is cooked in Sichuan, from the fiery heat of red chillies to the numbing sensation of Sichuan peppercorns.
The kitchen is led by skilled Sichuanese chefs, every one of them from Sichuan and each with years of expertise. The restaurant holds to a simple principle: choose the finest, freshest ingredients and cook with original flavours and traditional methods — 原汁原味 — so every plate carries the essence of the region's centuries-old food culture, one of China's four great culinary traditions.
The food menu gathers Tianfu's authentic Sichuan dishes under a banner the kitchen is proud of: its must-try signature dishes (招牌必点), praised by diners for their bold, mouth-numbing spice. The drinks list is curated to match, running from traditional Chinese teas to beers and báijiǔ. During Chinese New Year a festive menu takes over for a short period — in 2026, from 16 to 18 February — before the regular menu returns on 19 February.
The branch welcomes both devoted fans of Sichuan food and curious first-timers, treating every meal as 'a celebration of tradition and the love for good food'. It is open every day from 11am to 11pm, takes reservations online, and offers delivery for those who would rather enjoy the meal at home.
Step into Sichuan Tianfu Restaurant's Beach Road outlet and you are stepping into nearly two decades of Sichuanese cooking. The restaurant calls itself Singapore's Original Sichuan House, and the story backs it up: since 2005, the Tianfu name has been a home for authentic Sichuan cuisine in Singapore, serving the spicy, mouth-numbing flavours that make this style of cooking one of China's four great culinary traditions.
The Beach Road branch occupies #01-01 at 337 Beach Road in Kampong Glam, one of two Tianfu outlets in Singapore alongside the Clementi branch at Grantral Mall. It is open every day from 11am to 11pm, covering lunch, dinner and everything in between.
At the heart of the kitchen, the cooking is done by skilled Sichuanese chefs — every one of them from Sichuan itself, each with years of experience behind the wok. Tianfu's welcome makes its principle plain: choose the freshest ingredients, and preserve original flavours through authentic, traditional cooking methods. In practice that means dishes built on the two calling cards of the region — the fiery heat of red chillies and the tingling, numbing sensation of Sichuan peppercorns.
The appeal, as the restaurant tells it, goes beyond flavour alone. Sichuan cuisine carries deep historical roots and rich regional character, a food culture handed down over centuries. Tianfu positions itself as a host for that culture, serving the food alongside the warmth of Sichuanese hospitality.
For newcomers, the whole point of the visit is that first hit of málà — the numbing-spicy sensation Tianfu's own Chinese text describes as 麻辣鲜香, numbing, spicy, fresh and fragrant. The menu's headline section is labelled 招牌必点 好评如潮 — must-try signatures, rave reviews — a set of house classics the kitchen flags as its most-loved, most-ordered plates. These are dishes made, in the restaurant's words, to ignite the palate and awaken the senses.
Tianfu is explicit about wanting both camps at the table: devoted fans of Sichuan cuisine and curious first-timers trying something new. Either way, the promise is the same — every meal is a celebration of tradition and the love for good food. If you are unsure where to start, the staff can point you towards the signature dishes, and the food and drinks menus can be browsed online before you arrive so you can plan your order ahead.
The drinks menu is curated to complement the food rather than fight it. It runs from traditional Chinese teas to beers and báijiǔ, the traditional Chinese spirit that anchors celebratory dinners, with offerings designed to cater to every palate and preference at the table.
Like many Sichuan houses, Tianfu marks Chinese New Year with a dedicated festive menu. For 2026, the CNY Festive Menu applies from 16 to 18 February, a period during which the kitchen operates on the festive menu to support increased ingredient sourcing and manpower requirements. The regular menu resumes on 19 February 2026. If your visit falls in that window, it is worth knowing in advance — and worth booking, since reservations are offered year-round.
The Beach Road outlet sits in Kampong Glam, one of Singapore's most characterful heritage quarters, making it an easy stop for a long lunch or a dinner that stretches into the evening. Tables can be reserved online, and for those who would rather stay in, Tianfu runs delivery options as well. The restaurant keeps a mailing list for its community and posts updates and promotions on WhatsApp, Facebook and Instagram.
Two decades in, the pitch remains the one the restaurant opened with: the finest, freshest ingredients, chefs who learned their craft in Sichuan, and a table where tradition is served alongside the chillies. Whether you come for the numbing thrill of a peppercorn-laced classic or simply out of curiosity, you are promised a journey rich in Sichuan flavour — one Tianfu has been making good on since 2005.