Sichuan Alley now has a new partner. The ex-Antoinette Chef and Chef-Boss of Pang’s Hakka Delicacies fires up a series of new Sichuan noodles creations. You can find his fine French patisserie technique in the curated desserts.
Before digging into the main highlights which are the Sichuan Noodles, first enjoy some sides. If you are a fan of pig innards, try both the crispy Fried Pig Intestines ($6.50) and the Pork Liver ($5.50). I love especially the former. Chef Pang has cleverly inserted leek into the intestines, emitting a sweetness that linger with the savour marinate of the pig intestines.
Time for mains, Noodles. One of the highlight, highly raved by diners is the Shredded Chicken Kimchi Cold Noodles ($9). Refreshing with mild spiciness. If you prefer something hot, opt for the stronger flavoured Dan Dan Noodles ($9).
My favourite is the Red Wine Wagyu Brisket with Truffle Foam Noodles ($25). Fork-tendered brisket infused with red wine, complemented with truffle scent is heavenly. I will certainly go back for more.
Alternatively, diners could opt for the Mapo Tofu with Rice if Noodle is not your choice. Mild spiciness with some numbing spice from the Sichuan Peppercorn making this item authenic.
Don’t miss the dessert jars. Nice Smelling Thingy ($7) is an improvised version of the well-known Chinese dessert, Yangzhiganlu (杨枝甘露). Filled with jasmine tea-scented mousse, fresh mangoes, snow fungus, and osmanthus flowers. All are elements that I love. I fall in love with Got Salted Egg ($8). Say me bias as I have a soft-spot for all things salted egg even though I don’t like the red bean.
Pricing is wallet-friendly and I find the serving considerably huge for the pricing. I will return for the Fried Pig Intestines, Wagyu Brisket with Truffle Foam Noodles, Mapo Tofu Rice and the Got Salted Egg dessert.
51A Telok Ayer St, #01-01, Singapore 048441
Opening Hours: Mon-Thu 10.30am-3pm, 5pm-9.30pm; Fri-Sun 10.30am-9.30pm
Getting There: Nearest MRT Station – Telok Ayer (Downtown line)