Noodle Alley is serving up stunning Szechuan cuisine
Ken and Wendy Chen went on their first date in the very restaurant that they’ve just opened on Chinatown’s famous Falkner Street back in 2001. It was China City then , and Wendy did not like the food. At all. But she didn’t say anything.
So that’s why, when they opened the doors of Noodle Alley a few weeks back, they were inundated with Chinese students from Szechuan, some of whom had barely been home in recent years because of the pandemic. It’s given them an authentic taste of home. The Szechuan pepper, key to many of the dishes at Noodle Alley, is famous in Wendy’s small hometown of Hanyuan, near the region's capital of Chengdu, and you can smell its fragrance everywhere on the trees. The effect it has when eaten raw is intense, numbing your mouth and sending off bursts of citrus. I wouldn’t recommend trying to be clever and eating one whole.
She modelled the place on the alleyway noodle bars that she remembers growing up, where her favourite dish was the noodles with steamed beef in bamboo. Even the grey tiles on the walls, imported from China, are a nod to the roofs of the traditional noodle houses.
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