I love Sichuan food and found out about this place because one of my foodie friends AL was at 1935.
A lot of their time together was spent travelling on the train hence the decor.
Looking at the menu, the dish names are wonderfully named in Chinese but you can't really express it the same way in English so the English menu is down to earth and tells you whats in it.
There is a story behind every dish and beverage and the wintermelon is about White Jade which I got confused in Chinese as it sounded like bak yuk which I thought was Shanghai style sliced white meat but it actually meant white jade.
Started with the cocktails which were fun and different.
The [Yomeishu] was appetizing and presented in a Chinese tea cup.
The [Carnation Says] was fresh and graceful with a pink carnation floating on top.
The chicken was lean, soft and moreish because they use chilled free range chicken infused with a mushroomy truffle and crispy garlic pieces complemented by the Coriander and Chinese celery.
Okra and Yam are healthy but they made it evilicious by coating them with thick salted egg yolk and frying it.
I thought it was really smart to pair these vegetables together because both okra and yam are viscous hence it is like eating salted semi raw yolk in your mouth because of the viscous texture and salted egg yolk coming together.
Next was the braised winter melon with conpoy, double boiled chicken stock.
I was really looking forward to this because it looks like a bunch of grapes.
Each piece of wintermelon was a perfect sphere and it was soft and mushy in delicious light chicken stock gravy.
This dish was heavenly and recommended for people who like the tingling sensation feeling without the heat.
It was guilt free eating this dish because there isn't any MSG while the gravy and springy prawns really go down well with rice especially that light gravy.
The poached fish can be eaten in two ways because the broth is pure fish soup that you can drink.
For beef lovers, this is a great dish in a sweet and gingery sauce with a spicy punch!
The cubes of beef are not well done, hence it is locked with juice and lots of myoglobin which I used to think was blood!
The last dish we had was this cute pot of Dan Dan Noodles!
The broth was rich and each strand hung the broth well however I found it a little sweet though.
Before ordering the desserts, the 1935Beer is a sweet soothing drink to finish with and the cream on the top is the best!
As it is tasteless, it is often flavoured with syrup but here they have sweetened it with lemongrass and citrus.
To summarize, the location is great because it is in Central and I like the decor.
In terms of food, this is the first Sichuan dinner that I didn't feel overloaded and bogged down by sodium, MSG and oil and the food is almost like home cooked dishes with restaurant quality.