Right Up Chef Pang Kok Keong's (Sichuan) Alley!
Chef Pang Kok Keong has been known throughout his career as specialising in French gourmet baked goods and desserts and, more recently, Hakka delicacies. Now, Chef Pang is turning his attention to Sichuan cuisine, thanks to the help of Sichuan Alley, a platform for him to showcase his passion for fiery Sichuan flavours and rekindle his love for baking.
Determined to prove that Sichuan cuisine is so much more than just chillies and peppercorns, Chef Pang’s new creations showcase a myriad of taste profiles the complex cuisine has to offer, and it shows. Developing his own noodles, which was a painstaking endeavour that stemmed from his love of Sichuan noodles, Chef Pang’s noodles are created with his particular preference about the type of noodles that goes into his dishes: a smooth texture, good thickness, and a firm bite. It also helps that the noodles soak up the accompanying broth completely, and work well in both hot or cold dishes. The Shredded Chicken Kimchi Cold Noodle as well as the French Red Wine Wagyu Brisket with Truffle Foam, showcases both to great effect.
Sweet desserts are also a part of the Sichuan Alley experience: Sweet Jars — quirkily named “Nice Smelling Thingy” and “Got Salted Egg” — which are unique offerings that fuse the classic French mousse with Chinese flavours.
