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7. Enjoy Sichuan Food at Sichuan Alley
Chef Pang Kok Keong has delighted epicureans with French gourmet baked goods and Hakka delicacies. Now, Chef Pang is a partner at Sichuan Alley where he will ignite his passion for fiery Sichuan flavours and rekindle his love for baking.
Chef Pang has developed his own noodles, a painstaking endeavour that stemmed from his love of Sichuan noodles and his particularness about the type of noodles that goes into his dishes. His rendition has a smooth texture, firm bite and just-right thickness. Each slurp-worthy strand soaks up the accompanying broth or seasoning completely. The noodles are featured in one of Chef Pang’s new dishes: Shredded Chicken Kimchi Cold Noodle.
Another new dish to look forward to is the “French Red Wine Wagyu Brisket with Truffle Foam”, which draws on the chef’s French-cooking background. The dish is a riff on the brisket bourguignon. Cap off the session with the Sweet Jars — quirkily named “Nice Smelling Thingy” and “Got Salted Egg” — which are unique offerings that fuse the classic French mousse with Chinese flavours.
Sichuan Alley is located at 51A Telok Ayer St, #01-01, Singapore 048441.