Tong Fu Ju Sichuan Restaurant is a Chinese restaurant at 50 Boat Quay, Singapore 049839, on the riverside stretch by Clarke Quay, and it holds a 4.5 rating on Google. Sichuan cooking is defined by málà, the pairing of chilli heat with the tingling numbness of huajiao peppercorns, and a good kitchen shows it in dishes such as mapo tofu, dry-fried green beans and fish-fragrant pork, cooked to order rather than held warm. Most Sichuan menus run family-style, meant for sharing across the whole table, and many kitchens will dial the heat down if you ask, so it is worth saying honestly how hot you want it. Regulars order plain rice and something cooling alongside, and eat the fieriest dishes early, before numbed palates flatten everything that follows. Set among Boat Quay's riverside row of eateries, Tong Fu Ju puts that bold Sichuan table a short walk from Clarke Quay's evening crowds.