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.
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| 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.
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| Noodle Bar Seating |
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| 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.
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| Mala Black Fungus & Chilled Cucumber |
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| Chilled Cucumber |
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| 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.
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| Mouth Watering King Prawns |
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| 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.
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| 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.
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| 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.
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| 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.
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| 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.
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| 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.
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| 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.
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| 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.
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| 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.
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| 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.
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| Sweet Fermented Rice |
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| 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
IG: @Sichuanalley
OH: Daily 10.30 – 21.30
Menu available online
Other Location
151 Telok Ayer Street
#01-01
S048441
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