Bringing his expertise to a whole new cuisine, Chef Pang Kok Keong has become a new partner at Sichuan Alley to bring his new and unique take on Sichuan dishes. We had a taste of some of the dishes and we can definitely say, the experience is on a whole other level!
Chef Pang was inspired by the Sichuan cuisine in Chengdu during his travels and he wanted to bring this same flavour to Singapore. The partnership is a culmination of his expertise in western cuisine, fused with the ingredients of Sichuan style dishes, to bring another level of fusion to dishes that are unexpected but welcomed. Here’s what we tasted at Sichuan Alley.
Small Plates
- Fried Crispy Pig Intestines
The Fried Crispy Pig Intestines (SGD$6.50) was an amazing dish to start with. The texture and taste of the intestine was flavourful and crispy. Due to the braising liquid used (it’s a 4year old liquid), the flavours are pronounced and sweet. Each piece of intestine is stuffed with leek as well, balancing the flavours brilliantly.
The dish comes accompanied by a homemade spice sprinkle, made of chilli, Sichuan peppercorn, and Soya Bean powder that is sauteed for hours until fragrant. The resulting sprinkle adds another layer and depth to the intestines, bringing the dish to a whole other level. This dish to us can be considered a must-have for your cheat days, where the aromatic flavours and the braise will make it worth your calories!
- Funky Pork Liver
This dish fulfils the “funky” profile of the famous “23 flavours of Sichuan” and its aptly named Funky Pork Liver (SGD$5.50). The liver is braised, cooled and thinly sliced. The slices are then tossed in a dressing that is a mixture of homemade burnt chilli oil and Chinese chives. Together, the dish gives you a combination of sweet, sour, salty, spicy, and charred. This combination gives the dish its unique funky flavour and definitely whets your appetite for more.
Main Dishes
*Note: All noodle dishes come with soup and the noodles are handmade and are an original recipe from Chef Pang himself.
- Shredded Chicken Kimchi Cold Noodle
The Shredded Chicken Kimchi Cold Noodles (SGD$9) is an example that things are always more than it seems. The dish comes topped with a variety of vegetables and kimchi to add a modern take on this cold dish. But once the noodles are mixed, a fragrant and aromatic mixture of noodles and sauces are brought to the surface and the full power of the dish is unleashed.
The sauce is made from homemade sesame paste and aged vinegar imported from Sichuan, giving a sweet and nutty base flavour to this dish. Although it leans towards the salty side, the dish is made from cold noodles and it is a really refreshing dish that makes you want more. The dish did present some numbness from the peppercorns for us, but the numbness did not hit immediately so it allowed the other flavours to take centre stage.
- Signature Dan Dan Noodles
The Signature Dan Dan Noodle (SGD$9) is an original recipe from Chef Pang. Adapted from the traditional Dan Dan noodles from Chengdu, the minced meat is fried until golden-brown and crispy. Sichuan sprouts and Chinese mushrooms are added for another level of umami flavour on the meat.
The entire dish is then tossed in a combination of Sichuan peppercorn oil, chilli oil, sesame paste and sesame oil. This combination of sauces and spices gives the dish a whole explosion of flavours and the numbness from the peppercorn oil hits you immediately. The dish leans slightly towards the salty and oily side, but the flavours packed a punch!
- French Red Wine Wagyu Brisket with Truffle Foam
The French Red Wine Wagyu Brisket with Truffle Foam (SGD$25) is the dish that Chef Pang is most proud of. This dish draws inspiration from Chef Pang’s French-cuisine background and the traditional ingredients from Sichuan. It resembles the traditional Beef Brisket Bourguignon where the wagyu beef brisket is stewed overnight in red wine (to give you that kick). Combined with the Sichuan element of fermented bean paste, the dish presents the perfect fusion of east meets west.
The dish also comes with noodles that are tossed in their own mixture of sauces and topped with truffle foam, which melts into the noodles and adds a layer of decadence and flavour. This dish had us savouring every bite and enjoying all the flavours of the ingredients. Definitely a go-to dish when you visit the restaurant!
- Mapo Tofu Rice
The Mapo Tofu Rice (SGD$13) is much less spicy and much more flavourful than it looks. The main portion of the dish, the Mapo Tofu, is cooked with an aged Sichuan bean paste from Pidu district and peppercorn. The minced meat is stir fried till crispy and tossed with the paste. This dish is one of the many comfort food-like dishes on the menu and due to the spiciness level, we can say that it will suit beginners who prefer some less spicy dishes (even though it may not look like it XD).
Dessert
Both desserts that we tried highlight Chef Pang’s original expertise and rounds up the whole dining experience on a sweet note. All the sweet jars come with a handwritten note informing the specific flavour in the jar.
- Got Salted Egg
A sweet jar concept combining the French dessert style with Chinese ingredients, the Got Salted Egg (SGD$8) is a sweet jar made from low-sugar white lotus paste, salted egg yolk sauce and candied red beans. The result is an extremely decadent sweet jar that perfectly resembles a blended mooncake (yes… it taste like a lotus paste mooncake :O).
The salted egg and the mousse combination will hit you in the face in the first bite, but will also caress and cradle your face at the same time. This sweet jar to us has the potential to be an amazing comfort food for so many out there, so we highly recommend that you give this jar a try too!
- Nice Smelling Thingy
The sweet jar called Nice Smelling Thingy (SGD$7) is made from a combination of jasmine tea infused meringue-based mousse, sprinkled with mango, snow fungus and osmanthus. This sweet jar exudes a refreshing a light vibe, and when you bite into it, the refreshing flavours of the sweet jar cuts through all the strong flavour notes of the main dishes, leaving your tastebuds thoroughly refreshed at the end of the meal. An almost perfect ending to a good meal I would say.
Drinks
There are several drink options there to pair with your meal. We tried the Home Brewed Grain Dreams (SGD$5, pictured on left) and the Home Brewed Tea Garden, Zhu Ye Qing (SGD$5, pictured on right). Both these drinks were extremely thirst-quenching and the lightness of the drinks help to cut through the strong fragrant flavours during the meal. Our personal favourite is the Home Brewed Tea Garden. But do try them yourself to find out your favourite!
Address: 51A Telok Ayer Street, #01-01, Singapore 048441
Opening Hours:
10.30am – 3pm ; 5pm – 9.30pm (Mon to Thu)
10.30am – 9.30pm (Fri to Sun)
Contact: 9755 1058
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*Disclaimer: Must Share Good Things was invited to this food tasting. However, all opinions are expressly the writer’s own.
