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The Sichuan Alley brand is Defined by five key pillars:

Sublime, Speak, Sense, Taste, Join

1. Sublime:

Inspiration behind Sichuan Alley’s iconic logo

Sichuan Alley’s distinctive logo features a panda embracing a bamboo shoot, a “National Treasure” symbolizing Sichuan, China’s rich cultural heritage. Furthermore, the panda embracing a bamboo shoot is illustrated with the aesthetics of a flowing line that is representative of Sichuan Alley’s iconic Mian Yang Rice Noodles and the “Chuan” (川) character. This distinctive logo is not just a visual representation but a narrative that speaks to the heart of Sichuan’s culinary and cultural legacy.

2. Speak:

Idea behind Sichuan Alley’s brand

In the early 20th century, Chengdu, the capital of Sichuan, underwent significant changes as its old city walls were removed, giving way to a new urban layout characterized by interconnected alleys linking neighborhoods. These alleys became hubs for a unique “alley culture,” where people gathered to unwind, converse, and savor local street food. Inspired by this heritage, Sichuan Alley strives to merge authentic Sichuan cuisine with a modern atmosphere to share the essence of old Chengdu with the world.

Every aspect of Sichuan Alley is crafted to evoke the warmth and familiarity of historic Chengdu. From our signature Mian Yang rice noodle varieties brimming with a cornucopia of ingredients to the iconic “Leng Den Bei” (Chengdu Style Tapas) accompaniments and refreshing Sichuan-inspired beverages, each offering reflects the quintessential Chengdu lifestyle. By blending traditional elements with contemporary touches, Sichuan Alley invites guests to enjoy “warm meals” that evoke the feeling of home.

3. Sense

Sichuan Alley Space

The design of Sichuan Alley reflects the ambience of traditional street food spots where traditional chinese and grassroots folk designs- bamboo chairs, rattan cabinets and rustic barn tables are used. From custom indented-end wooden chopsticks to a designer- curated space, menu, and staff attire, every detail exudes comfort. The ingenuity of grassroots flavours permeates every corner, creating a natural, familiar, and warm atmosphere where even wooden elements carry a sense of “Qi”. Sichuan Alley also adds thoughtful design touches for guest comfort even during peak hours.

4. Taste

Sichuan Alley Delicacies

Sichuan Alley presents a selection of globally celebrated Sichuan cuisine, renowned for its bold and delightful flavours. The Sichuan chefs are skilled to utilise traditional ingredients and culinary techniques to propagate the essence of “alley culture” worldwide, infusing dishes with the distinct flavours of Mala, aromatic spices, sweetness, and sourness. Definitely, indulging in these delectable offerings evokes a sense of warmth and homeliness, making each dining experience truly memorable.

Mian Yang Rice Noodle History

During the Three Kingdoms era in ancient China, Liu Bei, ruler of Shu, was revived by the culinary skills of a renowned housewife who prepared thin Mian Yang Rice Noodles in a spicy broth. This delicious meal not only revitalized Liu Bei and his troops but also moved him deeply, prompting him to praise it as a stroke of luck and a truly delightful experience.

With a history spanning over 1,800 years, the iconic Mian Yang Rice Noodles are now served in Sichuan Alley with a variety of authentic soup bases: Clear, Red and a unique Sichuan blend of both with the tantalizing essence of Sichuan vine pepper. At Sichuan Alley, each soup base is expertly paired with the Mian Yang Rice Noodles to ensure that every guest can savor this delicious dish to the fullest.

Signature Small Plates

The Signature Small Plates served at Sichuan Alley includes the iconic “B52-Fried Chicken,” “Sichuan Sour Vegetable Fish,” “Sichuan Hot Red Beef,” and “Braised Pig Intestines with Tofu,” each a testament to our commitment of authentic Sichuan culinary excellence.

With a rich heritage in Sichuan cuisine, our Signature Small Plates embody tradition and excellence. Hence, this allows Sichuan Alley to provide locals with an authentic taste of Sichuan’s culinary legacy through our iconic Small Plates that many locals of different countries have come to appreciate and love.

Homemade Drinks

The “Homemade Drinks” encompasses the essence of homemade perfection, delivering a delightful blend of freshness, warmth, and a symphony of flavours. Furthermore, Jasmine flowers, handpicked from Sichuan’s mountains and fields, add pristine beauty and fragrance to infuse a delicate essence into both tea and coffee.

Other signature “Homemade Drinks” like the Chengdu Fizz, Island Day, and Mister Kiwi, are cherished best-sellers that capture the refreshing essence of a sunny and tropical island.

Moreover, the famous Hot Tea Series (Chengdu Jasmine Green Tea, Osmanthus Black Tea, Bamboo Tea) and Signature Cold Beverages (Cold Brew Chengdu Jasmine Green Tea, Cold Brew Osmanthus Black Tea, Cold Brew Yuzu Chrysanthemum Tea) have emerged as popular choices. These options are especially popular as they contain no or minimal added sugar and have been awarded the nutritional Grade A/B.

Desserts

Sichuan’s traditional street desserts, Speciality Ice Jelly and Cold Sweet Fermented Rice have been popular for centuries. To craft the Speciality Ice Jelly, the ice jelly seed is hand-rubbed to ensure that there are air bubbles in the jelly, creating a wobbly and light texture. Following that, a spoonful of red sugar caramel is added to the ice jelly that enhances its sweetness and refreshing flavour.

Additionally, the distinctive Cold Sweet Fermented Glutinous Rice is made from high-quality glutinous rice which are soaked and steam. Following that, the distiller yeast is mixed together with the glutinous rice, resulting in a soft, delicious treat with a unique sweetness, wine aroma, and slight sourness that lingers pleasantly.

Join: Our Evergrowing Team

Yu Fei, Chef at Sichuan Alley

Meet Yu Fei, our esteemed chef from Sichuan, China, who has been an integral part of the Sichuan Alley team for over 5 years. Having accumulated an extensive culinary experience spanning over more than a decade, Yu Fei has honed his culinary expertise across various regional cuisines- Fujian, Huaiyang, and his specialty: Sichuan cuisine. His profound knowledge and mastery of Sichuan cuisine have played a pivotal role in elevating the authenticity and excellence of the various Sichuanese culinary offerings and creations at Sichuan Alley.

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