Alcohol Food - Chinese Singapore - South

Sichuan Alley, Telok Ayer – Spicy BBQ Fish, Fried Pig Intestines and Panda Cocktail

10 June 202311 June 2023 Gwendolyn

Taking over the space at the now defunct basdban, Sichuan Alley is a Chinese restaurant and bar offering a tantalising range of Sichuan dishes and signature noodles, alongside creative craft cocktails.

Menu

The top four recommended cocktails comprise of the Bamboo Breeze $16 topped with an adorable chocolate-shaped panda, Ume Plum Wine $18, No.3 Lady $18 and refreshing Osmanthus Rice Wine $16. There are also non-alcoholic beverages including fruity soda, cold brew tea and iced black tea to go with the flavourful dishes coming next.

Some must-tries are the B-52 Fried Chicken $16, Fried Pig Intestines $7.50, Braised Ox Tongue $11, Hot and Sour Vermicelli $7, Roasted Yu Xiang Eggplant $9 and President Rice Noodle $24.50.

An addictive snack to begin with, the fried pig intestines featured thin crispy skin rolled with onions, and a side of spiced powder to be dipped in for an extra flavour.

A Sichuan classic, the basket of crunchy, well-seasoned fried chicken chunks easily had us revelling for more.

The highlight of the dinner went to the Sichuan BBQ Whole Barramundi $38 which won us over for its superb taste, succulent fish meat, and generous accompaniments of potato, mushroom, konjac, tofu and peanuts.

The eggplant was really soft and meaty but taste-wise, on the sweeter side.

Save stomach space for some desserts.

Glad that we had the Sweet Fermented Rice $4.50 (with chewy soft glutinous rice ball) and Specialty ice Jelly $5.50. The latter was a beautiful array of ingredients like almond flakes, raisin, hawthorn flakes, red bean, brown sugar and goji berry over a bed of smooth chilled jelly.