Chuan Hung: Comforting Bowls Of Numbing & Fiery Sichuan Noodles At Telok Ayer

Most Singaporeans are familiar with mala — a popular oily, spicy, and numbing Chinese sauce which consists of Sichuan peppercorn. But what many may not be aware of is one particular Sichuan ingredient, Mian Yang rice noodles.

For those wanting to give this a try, Chuan Hung at Telok Ayer will satisfy your curiosity as well as your need for a piping hot bowl of noodles.

Chuan Hung is bedecked in bamboo and wooden accents, giving off warm and cosy vibes. It helps diners relax and ready themselves to dig into one of the best bowls of noodles they’ll have the pleasure of tasting.

The broths are made with a myriad of spices, along with traditional ingredients that are unique to Sichuan cuisine.

There are only two beverages available here, both of which are home-made. I opted for Tea Garden (S$5) which consists of Zhu Ye Qing green tea, grapefruit, apple, white fungus and jujube.

A sip in, and I was hit with refreshing sweet-sour notes (possibly from the apple and grapefruit) and great textural crunch. As I was parched, this thirst-quencher served me very well.

To accompany your noodles, they recommend that you order a bite from their Small Plates menu. For instance, the Specialty ‘Liang Fen’ Cold Bean Jelly (S$3.50) would provide a great chilled dish to contrast with their hot broths.

The thick chilli paste on top was savoury and aromatic, which complemented the QQ jelly strips in terms of bite and mouthfeel.

The Fried Crispy Pig Intestines (S$5.50) is a must-order, served as a sharing portion of tender pig intestines encrusted in a flaky crust. The fattiness was incredibly satisfying, especially when I enjoyed it with my noodles and not simply an extra side.

The highlight of Chuan Hung is their noodles, and I couldn’t wait to start slurping. I chose King Prawns With Vine Pepper (S$15.50) which is made with the only chicken-based broth on the menu. The others are made with pork.

For all the noodle dishes, diners can select either Rice Noodles or just plain ol’ Noodles. Some noodle dishes give you the option of selecting either clear, red or mixed broths. Mine only came with the pepper option, but I wasn’t complaining.

Don’t be fooled by the light hue of the soup; the peppery broth was powerful and numbingly shiok! Drink more, and you’ll notice your tongue gradually getting numb, but you’ll want every last drop because of how intoxicating it is.

It’s a marriage of subtle sourness and sweetness, with a lasting spicy tang that encouraged me to finish every last drop.

The prawns were springy and firm, and the noodles cooked al dente. What I really loved about these special noodles was that they remained semi-firm and not soggy, even after leaving it swimming in the broth for a good 15 minutes. That, as I learnt, is one of its special properties.

To pair with this delightful main, I had the Chicken Innards (S$3.50), which weren’t as gamey or pungent as one might assume. The innard chunks were surprisingly tender and complemented the noodles well, to elevate the already-near-perfect bowl of noodles I was relishing.

Cool off your taste buds with Sweet Fermented Rice (S$3.50) — basically tang yuan. My only wish was for the glutinous rice balls to have a filling, as after a few bites of plain rice balls, I felt bored of it.

No matter, it served its purpose of calming my tongue and proved to be an ideal respite after a fiery meal.

Chuan Hung doesn’t aim to sweep you off your feet; instead, it aims to feed your comfort food needs. Have a bowl on a stormy evening, and I guarantee you, you’ll leave with your belly full and your soul nourished.

Expected Damage: S$12.50 – S$16 per pax