[Review] Numb Restaurant Celebrates Second Anniversary with New Menu To Bring Up the Heat, Featuring Fiery, Smoke-Infused Drama

Tucked within the lush, green enclave of Marina One, Numb Restaurant has spent the last two years carving out a reputation as a purveyor of modern Sichuan cuisine, a place where the familiar mala tingle is showcased in a contemporary setting and presentation.

As it celebrates its second anniversary, the restaurant has doubled down on this identity, launching a new menu that is as theatrical as it is delicious. I kid you not, one of the dishes is literally presented in flames, tableside.

We were invited to a dinner tasting recently and sampled some of their signature new creations.

The highlight for the night was clearly their signaturen new dish, noteworthy for its sheer drama, the Flaming Apple-wood Smoked Wagyu Beef Cubes ($49.80).

Served in a book-shaped box with the cover page ablaze, the spectacle, while gimmicky, delivers on the flavours. The applewood smoke gently infuses the snowflake wagyu, creating a beautiful crust that gives way to a meltingly tender interior. This dish is a multi-sensory experience that truly ignites the appetite.

Next, a playful twist on a classic arrived: the ‘Clothesline-Style’ Iberico Pork Belly with Garlic Sauce ($19.80).

Hanging delicately on a miniature rack, the thin slices of nutty, marbled Iberico pork are a significant upgrade from the traditional version. You can eat it on its own with the refreshing thin slices of cucumbers layered on them, or pair them with the accompanying pungent, garlicky sauce if you prefer more intense flavours.

For those who love a communal dining experience, the Sichuan Yuan Yang Hotpot with Seafood ($39.80) is designed specifically for sharing. The split pot offers a journey through two distinct spice profiles.

One side is a fiery, traditional red broth that builds in intensity, while the other is a subtler, more aromatic green pepper broth that provides a gentle numbing sensation. Laden with prawn balls, clams, beef tripe, and vegetables, it is a comforting yet fun dish.

The seafood theme continued with the Golden Broth Crispy Rice Pot with Abalone & Seafood ($46.80), an elevated paofan dish.

Another visual spectacle, the dish is assembled tableside, whereby the hot, golden broth is poured over a mound of crispy brown rice, creating a satisfying sizzle and a wonderful contrast between the crunchy and the softened grains. The broth itself is naturally sweet and nourishing, filled with abalone and shrimp, making each spoonful a comforting treat.

No Sichuan meal is complete without a way to temper the heat, and Numb’s new beverages are crafted for the task.

The Fortune Blossom Jasmine Matcha ($7.80) presents earthy notes of matcha, brightened by the delicate floral aroma of jasmine. For a purer, more refreshing option, the Golden Bliss Jasmine Tea ($7.80), made with high-mountain snow bud green tea, is clear, floral, and effortlessly smooth. The auspicious Chinese characters that adorned the foam on top of the two drinks add to the overall appeal.

Having dined at Numb before, it is evident that this new menu is a natural yet bold progression of their original mission: to serve authentic Sichuan flavours through a modern, accessible lens. They have always excelled at this fusion, but with their second-anniversary offerings, they have dialed up the theatrics to deliver a multi-sensory dining experience that continue to cater well to today’s social media generation.

The anniversary celebrations also come with a couple of clever promotions that add an element of fun. For a limited time until 9 November 2025, with a minimum spend of $50, enjoy 50% off the highest-priced Signature Highlight dish, a fantastic deal considering the Wagyu Beef Cubes are on the menu.

In addition, keep an ear out for a secret question from the staff.

If they ask, “Is the Chilli Chicken spicy?”, replying with the magic words “Labubu Spicy!” will unlock a free upsized portion of their XXXL Chongqing Spicy Chicken, a mountain of crispy chicken buried under dried chillies.

Address: #01-12/13, 5 Straits View, Marina One, Singapore 018935

​Tel/Whatsapp: +65 9460 1960

Email: [email protected]

Opening Hours: Mon – Sat, 11am – 10pm