Hot! Numb Restaurant: A Delightfully Numbing Experience in the Heart of Downtown

Applewood Smoked Crispy Chicken (2)

CONTENT: Adriel Yong

Numb Restaurant, newly opened at Marina One, is the brainchild of ex-bankers Stella Wang and Ma Jie, who quit their fast-rising careers to pursue their love for food. With an array of modern yet traditional dishes, Numb aspires to create a haven for adventurous diners in the heart of the downtown area. So, what was it like to dine at Numb Restaurant?

First on the menu was the easy-to-enjoy Sliced Pork Belly with Classic Garlic and Chilli Sauce (S$18.80). This classic starter hit just the right spot with tender, premium pork belly cuts drizzled with homemade chilli sauce, alongside fragrant garlic and chicory. If you are looking for a dish to whet your appetite, this is it!

The Mashed Pepper with Century Egg and Eggplants (S$16.80) offered an exciting blend of textures and flavors that truly demonstrated Numb’s commitment to innovative fusion dishes. This unique combination is certainly something to relish and remember.

The star of the show is undoubtedly the Applewood Smoked Crispy Chicken (S$33.80), a house original born out of the perfect marriage of modern and traditional cooking techniques. The tantalizing aroma and smoky, succulent flavor will leave you craving more.

Trendy Peking Duck in Spicy Stew

Make sure to try the Trendy Peking Duck in Spicy Stew (S$39.80), a popular dish in China that has finally made its way to Singapore. Cooked to perfection in a rich stew, the roasted duck is accompanied by an assortment of veggies and mushrooms, making for a melt-in-your-mouth experience.

No Sichuan meal is complete without a serving of the classic Traditional Homemade Mapo Tofu (S$24.80). At Numb, this iconic dish delivers a perfect harmony of soft tofu and powerful spices, in line with the rich and comforting flavors that Sichuan cuisine is known for.

Numb’s Fried Chicken Wings with Special Handmade Chips (S$19.80 for 6pcs) left an impression as well. The succulent chicken wings were cooked to perfection and went amazingly well with the crispy chips. The combination was a delightful alternative to traditional Sichuan dishes, offering something familiar yet elevated.

Mala Broth Boiled Seabass

For those who appreciate fiery Sichuan cuisine, the Mala Broth Broiled Seabass (S$39.80 small / S$49.80 large) is a real treat. The dish was tongue-numbingly spicy, and the tender seabass was cooked to perfection. Just be cautious of the bones while digging in!

The Champion Beef and Mixed Veggies in Golden Spicy Sour Soup (S$39.80 small / S$49.80 large) was another standout. The hearty mix of tender beef slices cooked in a golden spicy soup with mixed vegetables made for an exceptional pairing with a steaming bowl of rice.

Sweet and Sour Pork Fruit platter on ice

Interestingly, the Sweet and Sour Pork Fruit Platter on Ice (S$32.80) appeared more like a dessert than a main course! But once tasted, its delightful combination of juicy pork stir-fried in a housemade sweet and sour sauce, accompanied by a medley of fruits presented on a plate of ice, did not disappoint.

Fancy Rainbow Ice Jelly with glutinous rice balls

After going through an incredible line-up of mains, it was finally time for dessert. Numb’s Rainbow Ice Jelly with Glutinous Rice Balls provided a sweet, refreshing conclusion to our meal. The cooling dessert, an absolute necessity after a night of fiery indulgence, was the perfect way to end our dining experience at Numb Restaurant.

In summary, Numb Restaurant is a bold embodiment of Wang and Ma’s love for Sichuan cuisine, seamlessly marrying traditional flavors with modern culinary twists. It’s a place where you can discover an expansive range of dishes, each leaving your mind and body delightfully numb and gloriously tipsy. So go on, brave the spice, and embark on a dining adventure that will leave you craving more.

Numb Restaurant
5 Straits View, Marina One West Tower, #01-12, Singapore 018935
Opening Hours: Mon – Sat: 11.00am-3.00pm, 5.00-10.00pm. Closed on Sunday

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