Ambience at Sichuan Alley is casual and relaxing. Styled like a traditional noodle house, the cafe-lounge is warmly lit, with traditional lanterns hanging from the ceiling.
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Service at Sichuan Alley is friendly and efficient. Staff are quick to greet and seat guests. They accord each table good attention (provided you catch their attention first), and respond promptly.
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Food at Sichuan Alley is traditional Chinese Sichuan / Szechuan cuisine, focused on the classic Mian Yang rice noodles and accompanying appetisers and sides associated with the dish. Chef Eugene See brings his culinary expertise, re-creating authentic bowls derived from painstaking research and established business connections.
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Some of the appetizers we tried include:
- Guo Kui Braised Pork Belly (SGD $8.50)
- Mala Black Fungus (SGD $5.50)
- Roasted Yu Xiang Eggplant (SGD $9)
- Fried Pig Intestines With Onion (SGD $7.50)
- Smoked Pork Liver (SGD $7.50)
- Zhang Fei Beef Slice (SGD $11)
- Braised Ox Tongue (SGD $11)
- Hot & Sour Vermicelli (SGD $7)
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Invited tasting.
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Sichuan Alley
More details:
https://ivanteh-runningman.blogspot.com/2023/06/sichuan-alley-tasting-session.html