We thoroughly enjoyed the noodles during our visit, with the King Prawns Vine Pepper Rice Noodles leaving a deeper impression in us than the Braised Beef Rice Noodles. The former has a sharper taste profile verging on sour, salty and a numbing spiciness thanks to the vine pepper. The folks take pride in their mian yang rice noodles (綿羊米粉）which is specially sourced from a local noodle artisan in North Sichuan. The thin noodles indeed, stood out with its ultra-smooth and silky texture.
The classic Sichuan dishes such as the Sichuan Sour Vegetable Fish and the Fried Chicken should not be missed either, though you need to gather a group of friends for a wider variety.
Do wash down the heavy meal with the specialty ice jelly - no ice here but the jelly has a somewhat soothing effect on the tongue. Plus, there's a celebration of textures here -peanuts, hawthorn flakes and mini glutinous balls. What's not to like?
Alternatively, try the Sweet Fermented Rice which is a lightly sweetened cold soup permeated with the aroma of fermented sake.
You"ll find the flavors robust, punchy and some on extremely oily. The Sichuan Hot Red Beef is literally a pool of oil filled with beef, black fungus and lots of spices. But that's what make Sichuan cuisine so alluring and hard to resist. It keeps you coming back for more.
Now we can see why Sichuan Alley continues to amass a strong following over the years.
📍 Sichuan Alley
Daily 1030-2130
Capitol Singapore
Capitol Singapore
13 Stamford Rd, B1-29, #B1-30, Singapore 178905
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