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Sichuan Alley

4.6 (22 Reviews)
Sichuan Alley - Singapore - Telok Ayer
Sichuan Alley - Singapore - Telok Ayer Sichuan Alley - Sichuan Sour Vegetable Fish Sichuan Alley - Mouth Watering King Prawns Sichuan Alley - Kung Fu Panda Cocktail Sichuan Alley - Mocktails (Chengdu Fizz and Mister Kiwi) Sichuan Alley - Home Speciality Mashed Peas Rice Noodles Sichuan Alley - Braised Beef Noodles Sichuan Alley - B-52 Fried Chicken Sichuan Alley - Sweet Fermented Rice Sichuan Alley - Specialty ice Jelly
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  • About
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  • Menus

    Menu

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    Menu Highlights

    Mian Yang Noodles, Fried Crispy Pig Intestines, Braised Eggplant

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  • Reviews

    4.6 (22 Reviews)

    Food:

    4.4

    Service:

    4.5

    Atmosphere:

    4.6

    Dish Recommendations
    1
    Mian Yang Noodles 3 Votes
    2
    Braised Eggplant 1 Vote
    What Diners Say

    Only diners who attend their reservations or redeemed their vouchers can leave reviews. Chope checks for and removes offensive content when it is identified.

    4.0 01/12/2024
    Roselind

    Good place for dinning.

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    5.0 07/09/2024
    Jyoji

    First time visiting. Good service overall, though with some hiccups during billing. Food is good and will return to dine again~

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    See All 22 Reviews

  • About

    Location

    Telok Ayer

    51 Telok Ayer Street
    #01-01
    Singapore (048441)

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    Cuisine

    Chinese

    Open Today

    Monday
    10:30 AM-09:00 PM

    Tuesday
    10:30 AM-09:00 PM

    Wednesday
    10:30 AM-09:00 PM

    Thursday
    10:30 AM-09:00 PM

    Friday
    10:30 AM-09:00 PM

    Saturday
    10:30 AM-09:00 PM

    Sunday
    10:30 AM-09:00 PM

    Description

    Sichuan Alley’s name is beautifully straightforward belying the respect, thought, and care that was put into it, much like its offerings. Sichuan Alley focuses wholeheartedly on one particular Sichuan ingredient known as Mian Yang rice noodles. At Sichuan Alley, these noodles are served the way they have always been for millennia: with a choice of different broths, and a variety of toppings such as braised beef and pig intestines.

    Sichuan Alley’s rice noodles are, admittedly, a little more distinctive: they are specially sourced from one particular artisan who lives in a village deep in Sichuan. Research for months into about 50 different Sichuan noodle shops led the Sichuan Alley team to understand that only one particular shop sold the exact type and style of Mian Yang noodles that they wanted to present to Singaporeans – but it took close to a year and dozens of personal trips to the shop insincere appeal before the owners finally softened and agreed to speak to them. It took even longer to research and try the different noodles the artisan-made: every detail was examined, down to the gauge of the noodles in millimeters.

    The noodles now served in Sichuan Alley are customised for the noodle house and found nowhere else in Singapore or South East Asia. The noodles may be ordered with the clear or red soups as well as the uniquely Sichuan mix of red and clear. In addition, Sichuan Alley also offers a third broth option: a deceptively clear soup that is piquantly infused with Sichuan vine pepper, and a dry-tossed version. Those with bigger appetites can feel free to order “add-ons” as extra toppings for the noodles, and a curated selection of small plates – archetypal Sichuan sides such as Fried Crispy Pig Intestines and Braised Eggplant – as accompaniment.

    The interiors of Sichuan Alley is deserving of attention from the diner as well. Located in a side alley just off the far busier main street in much the same way that noodle shops in China have been set up for years, Sichuan Alley is a little haven of gently coloured wood, bamboo furnishings and warm lighting. The small space of half a dozen tables – bustling when full, and tranquil when quiet – is inspired by the aforementioned noodle shops though elevated with thoughtful design details to ensure comfort for the guest even at the busiest of times. (Jul 2019)
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