51 Telok Ayer Street
Singapore 048441

(open in Google Maps)

10:30am - 03:00pm
05:00pm - 09:00pm

10:30am - 03:00pm
05:00pm - 09:00pm

10:30am - 09:00pm


10:30am - 03:00pm
05:00pm - 09:00pm

10:30am - 03:00pm
05:00pm - 09:00pm

10:30am - 03:00pm
05:00pm - 09:00pm

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From the Burpple community

Each noodle dish comes with a base of rice noodles that Chef Pang has developed to ensure that each strand has the right texture, bite and thickness, while complementing with the accompanying broth or seasoning. In every Sichuan noodle house, there has to be the quintessential dan dan noodles and here at Sichuan Alley, the Signature Dan Dan Noodle ($9) is mixed in with juicy minced pork, preserved sprouts, Chinese mushrooms and a seasoning sauce made with Sichuanese peppercorn oil, chilli oil, sesame paste and sesame oil. A fusion of different cultures, the Shredded Chicken Kimchi Cold Noodle ($9) takes inspiration from the Chinese cold noodles that has sesame paste and aged vinegar with added spicy kimchi and shredded chicken this time round. For a boujee dining experience, Chef Pang has infused his French cooking experience into the French Red Wine Wagyu Brisket with Truffle Foam ($25) that comes with chunks of wagyu brisket that has been stewed overnight till tender.

To go alongside your noodles, there are side dishes such as the well acclaimed Fried Pig Intestines ($6.50) that are first cleaned thoroughly before it goes into a braising liquid and finally stuffed with leek to offset the heaviness flavour before being deep fried. If adventurous seekers, you can also try the Funky Pork Liver ($5.50) and Pickled Chilli Beef Tripe ($5.50).
✨ Sichuan Alley
📍 51A Telok Ayer Street, Unit 01-01, Singapore 048441
🌐 https://sichuanalley.oddle.me/en_SG/
🍴 [Media Invite]

1 Like

Feature :
💕French Red Wine Wagyu Brisket with truffle foam.
Rice Noodles cooked with fermented bean paste, served with truffle foam and tender beef brisket that Stewed overnight in red wine.
This dish inspired by Chef's French cooking background and combine with common ingredient in Sichuan, which is fermented bean paste.
💕Shredded Chicken Kimchi Cold Noodle.
Rice Noodles cooked in homemade sesame paste and aged vinegar, served with Shredded chicken and kimchi
💕Signature Dan Dan Noodle.
Rice noodle coated with seasoning sauce made with sichuanese peppercorn oil, chilli oil, sesame paste and sesame oil, served with minced pork,Chinese mushrooms and sichunaese sprouts.
💕Fried pig intestines.
The appetiser that I enjoy is fried pig intestine. Its clean, and simmer in 4 year old braising liquid, stuffed with Leek and deep fried.

It's available for dine-in, takeaway, Delivery via Oddle at http://sichuanalley.oddle.me/en_SG.

📍Sichuan Alley.
51A Telok Ayer St, #01-01.


Like your noodles spicy? Look no further than Chuan Hung along Telok Ayer Street for numbing and peppery Sichuan Braised Beef noodles. Burppler Ems Huang says "both the clear broth and spicy broth has its unique taste, and you can also choose your choice of noodles". Cool down after your meal with the Liang Fen ($3.50), a cold bean jelly that complements the hot broth. Burppler Irene Arieputri also likes the Fried Crispy Intestine ($5.50), which is "clean and not smelly. The addition of leek stuffing is genius!"

Photo by Burppler Dex Neo


Dig in to a flavourful bowl of numbing and peppery noodles with Q noodles and tender beef!
We love how the soup is peppery and slightly numb but not overpowering.

Both the clear broth and spicy broth has its unique taste and it's difficult to pick one!
You can also choose your choice of noodles.

I'm a big fan of Szechuan food and this is sooo good.

The Liang Fen however was not the kind I am used to. The texture is more jelly like, like osmanthus jelly.
📍Chuan Hung
51 Telok Ayer Street
Nearest MRT: Telok Ayer (DTL)

Found the standards have dropped slightly since my last visit. Both service and food wise. Still makes for a satisfying meal on a rainy cool afternoon. The split peas side was just mushy soy beans. Not something I’d order again.

I love how the soup comes with peppery and tangy hints but remains drinkable. Rice noodle would be a better option for this broth. The king prawns, although weren't that big for the name, came in decent amount. One of the rare occasions where I didn't have to add extra condiments into a bowl of noodle.