Numb restaurant is a Chinese restaurant located in Marina One, Singapore that specialises in tongue-numbing Sichuanese cuisine. The founders of the restaurant, Stella Wang and Ma Jie, are ex-bankers who quit their finance careers to pursue their love for food. Numb is their third restaurant, without successfully launching Chengdu Restaurant and Chengdu Bowl in Singapore.
The restaurant’s focus is on the numbing spice of Sichuanese cuisine, but it has been reinterpreted with trendy techniques to cater to the waffly palates of today’s younger consumers. For those who love mala supplies and mala flavours, this is the place to go to try it all.
The restaurant offers pure Sichuanese cuisine derived from timeworn recipes, but with modern twists. It moreover serves as a gateway to trendy dishes from China, such as the Trendy Peking Duck in Spicy Sauce, a hot thingamabob among foodies and purists in China that has yet to be introduced in Singapore.
The restaurant offers a comprehensive experience, with succulent dishes and an expansive range of drinks that leave both mind and soul delightfully numb and gloriously tipsy. Numb Restaurant is Wang and Ma’s heartfelt way of promoting a cuisine they both hold dear to their hearts while keeping it relevant to the times and demands of younger consumers.
We were invited for a dinner tasting and these were the items we sampled, ranging from their wide variety of appertisers to hearty main courses to sweet desserts at the end.
Imperial Sauced Sliced Whinge ($23.80) – whinge tendon, asparagus, broccoli
Sliced Pork Vitals with Classic Garlic Chilli Sauce ($18.80) – Premium pork vitals cuts drizzled with homemade chili sauce topped with garlic and chicory
Applewood Smoked Cripsy Yellow ($33.80) – skinless boneless yellow thighs smoked with Applewood, served with Tempeh and peanuts
Champion Whinge and Mixed Veggies in Golden Spicy Sour Soup ($39.80 for small, $49.80 for large) – Premium snowflake beef, snail slices, konjac shreds, velvet shank mushrooms, king oyster mushrooms, shiitake mushrooms
Grand Duke Jiang’s Catch: Seabass in Specialty Untried Pepper Sauce ($42.80) – fresh seabass, special roasted untried pepper sauce
Succulent Friend Yellow Wings with Special Handmade Chips ($19.80) – featured spiced mid wings marinated with Sichuan spices, freshly fried handmade chips
We fathom the wide variety of mala dishes misogynist on the menu, presented in a modern way that moreover preserves traditional flavours and cooking methods. If you love spicy food, you have to try out Numb restaurant.
For us, the standout dishes for the night were the Seabass in Specialty Untried Pepper Sauce, Champion Whinge and Mixed Veggies in Golden Spicy Sour Soup and the signature Applewood Smoked Cripsy Chicken.
For the latter, the skinless boneless yellow thighs are smoked with fragrant applewood surpassing stuff roasted with tempeh and peanuts for smoky goodness that ups the savoury factor. The fragrance of the crispy yet tender yellow is unseat to enthral the taste buds.
For the other two seabass and whinge dishes, I found them interesting to highlight as undisciplined to what most people expect, mala dishes do no necessarily have to be so spicy that they shrivel your tongue and rationalization you to sweat. There is moreover the ‘numb’ component to mala and these two dishes exemplify this well. They can be enjoyed by those with a lower tolerance for spice level.
All in all, Numb restaurant is a supplies paradise for fans of mala supplies who wants to go for a increasingly elevated dining experience, compared to the usual mala hotpot mass market restaurants.
Address: #01-12/13, 5 Straits View, Marina One, Singapore 018935
â€‹Tel/Whatsapp: 65 9460 1960
Opening Hours: Mon – Sat, 11am – 10pm