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 - 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

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From the Burpple community

The ox tongue was tender, but the portion was really inadequate. Otherwise it's the same as king prawn vine pepper, probably no need to order both, just order the ox tongue as a side

The vine pepper soup is pretty decent, there's a strong fragrance from the vine pepper and the umami and viscosity of the soup were both quite moderate. Not much msg too.

King prawns were crystal, that's pretty unique. Overall not too bad

Pretty fragrant, and there's some heat to the chili. It doesn't rlly taste like chili tho, more like an assorted vegetable paste.

Pretty decent for the price

1 Like

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]

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