Explore the artistry of Sichuanese noodles and dumplings at Five Foot Road

Noodles and dumplings are staples within the Chinese culinary arts. Chef de cuisine Yang Dengquan of Five Foot Road reinvigorates a Chengdu-Sichuan classic, dan dan noodles, by marrying a fragrant house-blended Sichuan chilli oil with soya bean paste to create a dish full of spiciness and umami flavours. The salt for seasoning is specially sourced from Sichuan’s salt wells, which gives the dish an extra hint of sweetness that normal sea salt can't compete with. Most importantly, the chewy hand-pulled noodles are made fresh with each order. The al dente texture of the noodles make this hearty dish not to be missed. 

Remaining true to his roots, Chef Yang has finessed a staple street food from Sichuan—chilled flat noodles with shredded chicken. Served as a cold dish, the flat noodles are tossed with shredded chicken, cucumber, chilli oil and a touch of garlic purée, giving this dish a piquant yet refreshing flavour. Another highlight is the crowd-pleasing pork dumpling, with an accentuated numbing sensation thanks to the Sichuan peppers. For those who prefer non-spicy dishes, order the egg noodle with sliced matsutake mushrooms served in chicken broth.