As its name suggests, this restaurant prides itself on Sichuan cuisine prepared in a traditional way.

From the restaurant's cooks, to its food, to even its clientele, everything about the Hometown Kitchen smacks of tradition.

Restaurant owner Jonathan Ren eagerly points out the restaurant's forte in spicy cuisine, which does not depart from the original dishes in China.

This restaurant uses the most chillies we have ever seen as their boiled fish literally is presented in a pot filled to the brim with chillies and oil.

The fish is firm and delicious, and we were surprised to find a stash of long bean sprouts hidden beneath the fish and chilli, which were equally tasty.

The restaurant's specialty, ma-po tofu or spicy bean curd will perk up your taste buds.

The spiciness at once threatens to overpower but suddenly yields, as the soothing taste of the silky bean curd emerges.

Among the restaurant's recommended list are: braised beef slices, double-boiled pork and the very addictive crispy duck.

If you're up for a little extra, don't hesitate to splurge on the spicy crab, as its aromatic and robust flavour combined with the fragrant crabmeat is an experience not to be missed.