Sichuan Alley – Landed at Capitol Singapore [MEDIA INVITE]

Sichuan Alley, a modern casual restaurant focused on Sichuan cuisine has recently opened a new outlet at Capitol Singapore. Sichuan Alley (“SA”) serves signature Sichuan cuisine, comforting noodle dishes plus the new addition of delectable fried rice.

Sichuan Alley @ Capitol Singapore

The décor of SA at Capitol Singapore is casual, modern and complemented with Chinese flair. The dining area is designed based on open concept, where diners can see most of the dining area and outside the restaurant with minimum boundaries. On the opposite, passersby can see the diners and delicious food served inside as well. There is one part of the seating area like a noodle bar section. This is good for single-person dining and fuss-free.

Noodle Bar Seating

Part of Dining Area

We started the tasting with Signature Small Plates: Chilled Cucumber ($3.90) and Mala Black Fungus ($5.50). The cucumber is crunchy, refreshing and nicely seasoned. The black fungus will open up your appetite with the fiery mala spice combined with crunchy and nutritious black fungus.

Mala Black Fungus & Chilled Cucumber

Chilled Cucumber

Mala Black Fungus

Mouth Watering King Prawns ($8.90) is a combination of crunchy prawns with chilli oil and homemade sauce. The spiciness is very mild and the fragrant sesame seeds added flavour to this dish. Sichuan Pepper Ox Tongue ($11), the texture of the ox tongue is tender with a bit of bounciness. The homemade chilli sauce is not spicy, instead, it enhances the flavour of this dish.

Mouth Watering King Prawns

Sichuan Pepper Ox Tongue

B-52 Fried Chicken ($16) is the signature fried chicken of SA. The crispy and succulent popcorn-sized chicken nuggets are buried under the pile of dried red chillies, cashew nuts, leek and spring onion. The chicken is delicious, but if you accidentally bite the chilli seeds, you will be in a pickle.

B-52 Fried Chicken

Braised Pig Intestines with Tofu ($17.30). I am a pig intestines lover, so I might be a bit biased towards this dish. The pig intestines are very clean and there is no foul smell. It absorbs the sauce nicely and together with the tofu, this dish is just irresistible. My “rice thief” dish at SA.

Braised Pig Intestines with Tofu

Sichuan Hot Red Beef ($19.30) – Sliced Beef, Black Fungus, Bean Sprout, Celery and Celtuce. A fiery-looking dish and it lives up to its plating. The juicy and tender beef slices are very spicy, after that piece, I quickly gulp my refreshing Black Plum Tea ($5.90) to put out the fire.

Sichuan Hot Red Beef

Sichuan Sour Vegetable Fish ($19). I like the silky texture of the sliced fish in this dish. The Sichuan sour vegetables are very appetizing and invite you to eat more. Yum Yum.

Sichuan Sour Vegetable Fish

We proceed to the main food staples of Dry Noodle, Dumplings and Rice. It was the first time we tried SA fried rice. Sichuan Soy Sauce Fried Rice ($8.90) & Chicken Cutlet Egg Fried Rice ($14). The Sichuan Soy Sauce Fried rice reminds me of the version that I had in Beijing a while back. This simple-looking fried rice is fragrant and appetizing plus the aroma and umami flavour for the Sichuan Soy Sauce is just irresistible.

Sichuan Soy Sauce Fried Rice

Meanwhile, the Chicken Cutlet Egg Fried Rice has a lovely fragrant aroma from the egg. The chicken cutlet is crispy externally while the interior is juicy and succulent.

Chicken Cutlet Egg Fried Rice

President Rice Noodle ($24.50) - Beef Cheek, Pig Intestines, Pork Ribs, Mashed Peas, Vegetable, Coriander, spring onion, crispy chickpeas, rice noodles. This is the most luxurious noodle dish in SA. The rice noodle is smooth and silky, accompanied by three main protein dishes and topped with a lovely fried egg. For the President Rice Noodle, diners can choose the spiciness level from Spicy, Less Spicy or Non-Spicy.

President Rice Noodle

Mashed Peas Dan Dan Noodles ($13.50) – Mashed Peas, Minced Beef, Coriander, Thick Noodles. The noodle is thick, bouncy and crunchy. When you mix all the ingredients, it will become like a version of mazesoba. Though the noodle comes with fresh chilli, I find the spiciness level is manageable.

Mashed Peas Dan Dan Noodles

Scallion Oil Noodle ($8.30 – Vegetarian). A lovely al-dente noodle, coated with aromatic scallion oil, soy sauce and spring onion. Simplicity at its best.

Scallion Oil Noodle - Vegetarian

Desserts are Speciality Ice Jelly ($5.50) and Sweet Fermented Rice ($4.50). The sweet fermented rice balls are a dessert that needs some getting used due to the unique taste of the fermented rice. For the Speciality Ice Jelly, I like the combination of brown sugar, hawthorn flakes, peanuts and the ice jelly. It is refreshing and provides a lovely end to the meal.

Sweet Fermented Rice

Speciality Ice Jelly

Overall, the team at Sichuan Alley has fine-tuned their menu with the opening of the second outlet. The dishes look comforting and it showcase that Sichuan cuisine goes beyond spicy and mala. The menu caters to everyone and all ages. For the complete Sichuan casual dining experience, check out Sichuan Alley. Kanpai!! Cheers!!

Thank you very much Kristine, Executive Chef Eugene See and Sichuan Alley team for hosting us.

Food & Drink: 8/10

Value: 8/10

Service: N/A (Tasting Invitation)

Ambiance: 8/10

Budget per Person: $11 – $25; $26 - $50

Sichuan Alley @ Capitol

213 Stamford Road

#B1-29/30, Capitol Singapore

S178905

T: +65 9155 5244

F: https://www.facebook.com/sichuanalley

IG: @Sichuanalley

OH: Daily 10.30 – 21.30

Menu available online

Other Location

151 Telok Ayer Street

#01-01

S048441

Niu Dian Bugis Junction – Braised Pork Belly and Yakiniku Pork [MEDIA INVITE]

Niu Dian, Michelin Bib Gourmand Taiwanese Beef Noodles has opened their 3rd outlet in Singapore. It is located in at Bugis Junction and they have officially launched their new curated dishes, that has NO BEEF.

Niu Dian @ Bugis Junction

These new creations will feature in-house made braised and yakiniku sauces, meticulously prepared following time-honoured Taiwanese recipe. The latest additions are Braised Pork Belly Rice Bowl, Braised Pork Belly Noodles, and Yakiniku Pork Pearl Rice Bowl.

Salted Vegetable &
Beef Bone Marrow Chilli Oil

Yakiniku Pork Pearl Rice Bowl ($15.90) – served with a bowl of soup. The grilled pork sits on the bed Taiwanese pearl rice, bask in yakiniku sauce and soft scrambled egg. I can taste the fatty texture in the juicy pork meat. The yakiniku sauce is sweet and pack with umami flavour, complimented by the scrambled eggs and chopped onions. The sesame seeds and furikake sprinkle on top add a pleasant aroma and different flavour to the rice bowl.

Yakiniku Pork Pearl Rice Bowl 

Braised Pork Belly Noodles ($16.90) – dry version, served with braised egg, blanched vegetables and salted vegetable. This signature noodle is silky and bouncy, coated with the pork braising sauce. The pork belly is fork tender and infused with braising sauce like traditional Taiwanese “Lu Rou Fan”. The taste of the Taiwanese braising sauce is subtle compare to Singaporean braised pork belly. LD adds the chilli sauce in the noodle and she said it brought up the flavour.

Braised Pork Belly Noodles 

For the side dishes, we have Cold Century Egg Tofu with Bonito Flakes ($5.90) and Braised Beancurd ($3.90). Served cold, the tofu is soft and silky, topped with century egg, covered with sweet brown gravy and loads of shaved bonito. The overall dish is just creamy, refreshing finished off with umami flavour from the gravy and bonito.

Cold Century Egg Tofu with Bonito Flakes

The braised beancurd supposed to be serve warm. This time the braised beancurd was served at room temperature. Kind of missing the traditional smoky flavour that usually found in Taiwan.

Braised Beancurd

For the drink, we ordered the Lime & Sour Plum Green Tea with Aiyu Jelly ($5.70) and Lychee Mint Black Tea ($5.70). Both teas complemented our meal nicely. The Lime & Sour Plum balance the “jelakness” from the meal. While the Lychee Mint offer a refreshing end to the meal.

Lime & Sour Plum Green Tea with Aiyu Jelly 

Lychee Mint Black Tea 

Overall, the new dishes provided beef alternative for the diners. Initially, only Black Sesame Sauce Noodles were available. Now, diners can choose from more options like Braised Pork Belly Pearl Rice Bowl, Braised Pork Belly Noodles, and Yakiniku Pork Noodles. Cheers!!

Part of Dining Area

Thank you very much Protegie and Niu Dian Beef Noodles for the invitation.

For the full review of Niu Dian Beef Noodle (Click Here) and Niu Dian Beef Rice Bowl (Click Here)

Food & Drink: 8/10

Value: 7/10

Service: N/A (Tasting Invitation)

Ambiance: 7/10

Budget per Person: $11 - $25; $26 - $50

Niu Dian @Bugis Junction

200 Victoria Street

#02-50, Bugis Juntion

Singapore 188021

W: https://linktr.ee/niudiansg

F: www.facebook.com/niudiansg/

IG: @niudiansg

OH:

Sun – Thu: 11.00– 21.30

Fri & Sat: 11.00 – 22.00 (LO 21.30)

Menu available from the website.

Sichuan Alley – Comforting Sichuan Dishes [MEDIA INVITE]

Sichuan Alley is a concept by The Foreign Project Group. Sichuan Alley is the expanded version of the Sichuan Alley noodle bar and took over the space of the defunct Basdban. Sichuan Alley (“SA”) serves hearty Sichuan dishes, comforting noodle dishes, complemented with creative cocktails and non-alcoholic drinks.

Sichuan Alley

Outdoor Seating

We started our meal with Small Plates and Signature Dishes. Zhang Fei Beef Slice ($11). It is a traditional dish normally served during the Spring festival in Sichuan area. Known to be low in fat, this dish uses the lean part of the beef and marinated with spiced powder. In SA, the marinade beef is thinly sliced, showcasing the bright pink flesh in the middle and penetrated by the spices. Think of it like Sichuan’s version of beef jerky.

Zhang Fei Beef Slice

Zhang Fei Beef Slice

Smoked Pork Liver ($7.50). A Sichuan version of dried pork liver pate, wrapping the egg yolk in the middle. It is served in thin slices, so you can taste the slightly dried texture of the pork liver and egg yolk.

Smoked Pork Liver

Fried Pig Intestines ($7.50). Deep-fried pork intestines stuffed with leek. I like the crispy and crunchy texture of the pork intestines exterior, follow by the chewy interior. It is stuffed with leek, which introduced a sweet flavour into the dish.

Fried Pig Intestines

Fried Pig Intestines

Lalalala Fried Chicken ($22) – Chicken, Lala Clams, Fresh Sichuan Pepper, Green Chili. A popular dish retained from Basdban. This dish will not be out of place in a Fear Factor challenge, as half of the plate is filled with cut Sichuan chilli. Well, I manage to get a few bites of the chicken cubes, that are aromatic and crispy. For the lala, it is like digging into the landmines, as seeds of the chilli or peppercorn might be hidden behind it. Not the dish for me, but Sichuan or spicy food lovers will appreciate this.

Lalalala Fried Chicken 

Lalalala Fried Chicken 

Crispy Pork Dumplings ($6). Perfectly pan-fried pork dumplings, with a crispy base of the skin, bouncy upper part, filled with plump and juicy pork fillings. I ate the first one without the dipping sauce, I find it flavourful and very tasty. For the second piece, I tried with the dipping sauce, I find the spiciness level is manageable.

Crispy Pork Dumpling

The dumplings also come in a boiled version, Hot & Sour Pork Dumpling ($6). The dumplings are boiled and tossed with hot and sour sauce. The flavour is full-on sour and spicy.

Hot & Sour Dumplings

Braised Ox Tongue ($11) – Ox Tongue, Homemade Chilli Sauce. Nicely done, the texture of the ox tongue is tender with a bit of crunchiness. The homemade chilli sauce is not spicy, instead, it enhances the dish further.

Braised Ox Tongue

Next up is Guokui also known as pot helmet, a kind of flat bread originating from Shanxi cuisine. There are two versions of Guokui in SA, Guokui Liang Fei ($7) and Guokui with Braised Pork Belly ($8.50). The first is a vegetarian version, filled with liang fen (mung bean jelly noodles) and red chilli oil. I find the flavour is underwhelming. The guokui has a very dry texture, while the liang fen is silky but mushy. The red chilli oil gives a spicy flavour; however, it seems to be missing the savoury and umami flavour in this dish. I think they should add mushroom or bamboo shoots as filling to give it more bite.

Guokui

Guokui Liang Fei

The Guokui with Braised Pork Belly is a different story. Filled with braised pork belly and chilli oil, it gave the dry bread the much-needed juiciness and umami flavour. I find it very comforting. Eating the Guokui, you must be ready to get your hand dirty.

Guokui with Braised Pork Belly

Guokui with Braised Pork Belly

Mini Hotpot ($14) – a medley of ingredients that contribute to the richness of texture and flavour in this dish. In the hotpot, it has Tiger Prawn, Potato, Bamboo Shoots, Black Fungus, Bean Sprout, Mushroom, Tofu and Liang Fen. It is a mini party in a bowl.

Mini Hot Pot

Mini Hot Pot

Braised Beef with Bamboo Shoots ($9). The bamboo shoot is just mind-blowing. Crunchy, tasty and soaks up the gravy nicely. It is cooked with beef check, till the beef turned tender and melts in your mouth. In addition, the smoky flavour just elevates this dish further. A lovely “rice thief” dish.

Braised Ox Tongue

Braised Ox Tongue

We finally reach the noodle dishes, starting with President Rice Noodle ($24.50) - Beef Cheek, Pig Intestines, Pork Ribs, Mashed Peas, Vegetable, Coriander, spring onion, crispy chickpeas, rice noodles. This is the most luxurious noodle dish in SA. The rice noodle is smooth and silky, accompanied by three main protein dishes and topped with a lovely fried egg. The broth of the soup also comes in three options clear, red or mixed.

President Rice Noodle 

While the default is served in the soup version, I decided to make my dry version of the noodle. I took out a bit of noodle in a small bowl, then I ate it with braised beef cheek, pork ribs and braised intestines. It was packed with flavour and give a different flavour to the noodle.

The Noodle

The Noodle with the Ingredients

Mashed Peas Dan Dan Noodles ($13.50) – Mashed Peas, Minced Beef, Coriander, Thick Noodles. The noodle is thick, bouncy and crunchy. You mixed all the ingredients, it become like a version of mazesoba. Though the noodle comes with fresh chilli, I find the spiciness level is manageable.

Mashed Peas Dan Dan Noodles 

Mashed Peas Dan Dan Noodles Mixed 

Mushroom with Chicken Broth Rice Noodle ($11.50) – Clear, Chicken Broth, Mushroom, Spring Onion, Rice Noodle. A very comforting and healthy version of the noodle here. The rice noodle is silky and it soaks up the chicken broth very fast. Surprisingly, the noodle remains silky and did not become mushy. The clear broth is robust, packed with the essence of the chicken and mushroom. I also like the bamboo pith in this dish.

Mushroom with Chicken Broth Rice Noodle 

To cool down the fire at the end, I finish off with Black Plum Ice Tea ($8). It is refreshing with a combination of sweet and sour as well.

Black Plum Ice Tea

Cocktail - Bamboo Breeze

Chengdu Fizz

While there are no major changes in the furniture of Sichuan Alley, the décor has mellow. Instead of edgy and funky neon light, SA’s atmosphere is leaning towards zen, blending traditional elements such as the use of Chinese cloth fabric shade lighting and paintings of traditional costumes.

Part of the Indoor Dining Area

The Bar

The Decor

The Menu

Overall, I like the new version of Sichuan Alley. I feel the dishes served are more affordable, comforting and can be enjoyed regularly. I recommend the noodles, braised beef with bamboo shoots, mini hotpot and fried pig intestines. Cheers!!

Food & Drink: 8/10

Value: 8/10

Service: N/A (Tasting Invitation)

Ambiance: 8/10

Budget per Person: $11 – $25;$26 - $50

Sichuan Alley

51 Telok Ayer Street

#01-01

Singapore 048441

T: +65 9755 1058

W: https://linktr.ee/sichuanalley.sg

F: https://www.facebook.com/sichuanalley

IG: @Sichuanalley

OH:

Mon – Fri: 10.30 – 22.00

Sat – Sun: 10.30 – 21.00

Menu available online