Numb Review: Modern Sichuan Eatery Mala Peking Duck In Marina One

Numb Restaurant is a Sichuan-style restaurant founded by the team behind Chengdu Restaurant and Chengdu Bowl. I dug into the bowl and scooped up the mixture, which had specks of ground black pepper in it.

While I wasn’t the biggest fan of the mixture’s consistency—it was a little mushy, and I found it weird that the dish was served cold—I enjoyed how the components blended well together, taste-wise. The eggplant was sweet, while the century egg added more complexities to the dish with its rich flavour and light ammonia-like fragrance.

Next, we landed on a plate of Sliced Pork Belly with Classic Garlic and Chilli Sauce ($18.80++) . While I usually avoid fatty meats, I kept an open mind as I savoured a slice of the premium pork belly cuts, which was drizzled with house-made chilli sauce and topped with chicory.

The pork belly was slightly chewy, and it had a subtle fatty taste that wasn’t too overpowering. While I wouldn’t consider this a spicy dish, the house-made chilli had a strong piquant kick that lingered in the throat.

We moved on to Numb Restaurant’s next signature number, the Applewood Smoked Crispy Chicken ($33.80++) , which made its grand entrance in a dome filled with applewood smoke. My mouth kicked off to water as I took in a whiff of this smoky dish, which consisted of boneless chicken thighs roasted with peanuts and tempeh. I quickly took a bite of the chicken and was impressed by how savoury it was.

The Sichuan peppers offered a tingly sensation in my mouth, and I enjoyed the subtle pine and floral aromas from the applewood. My only complaint is that the chicken was overcooked, which resulted in its dry texture. The smoked chicken was a tough act to follow, but our next dish, the Trendy Peking Duck in Spicy Stew ($39.80++) , left us thoroughly impressed.

I was a little intimidated by the redness of the broth but dug in after some coaxing from my colleague. Before trickling down the back of my throat, i instantly let out a cough as the Sichuan peppers hit my tongue and the roof of my mouth.

About 10 minutes into this dish, my nose started to run, and I found myself sniffling in between each satisfying slurp. I in addition didn’t like how the skin of the duck clung stubbornly onto the meat, making it close to impossible for me to enjoy the meat on its own.

After wrapping up our tongue-numbing meal, we were treated to two desserts— Osmanthus Coconut Cake ($8.80++ for 4 pieces) and Fancy Rainbow Ice Jelly with Glutinous Rice Balls ($10.80++) . The 80-seater in addition houses an open bar offering beer on tap and sparkling wine, as well as two private rooms that hold groups of up to 10 each.

As someone who likes spicy food but doesn’t have the best tolerance level for it, I found the food at Numb Restaurant to have just the right level of spice, without compromising the flavour of the food.