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2012-04-07
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I live in Thailand as well as HK, so love spicy food & am very accustomed to it. However, I found this restaurant to be over the top when it came to the use of chilly &/or Sichuan pepper, as well as the use of cooking oil. Perhaps that's the way genuine Sichuan is supposed to be. If that's the case, then I'm glad I've discovered this by just walking around the corner in HK, rather than by spending more time & money by travelling to the province of Sichuan.I certainly couldn't complain about the
I certainly couldn't complain about the volume of food, the great value for money & the efficient & friendly service. If you want to try what is possibly genuine Sichuan food for the first time, then this could be the place for you.
Take a look at the accompanying photos for an idea of what I mean by "Chilly by the Ton!" (NOTE: The photo uploader feature is currently not functioning on this site, so I'll upload the photos at a later date.) All the red in each dish is chilly/Sichuan pepper. In pic 1, the white in the large bowl in the foreground is the fish. More is hidden below the liquid, much of which is oil! In pic 2, the green in the small bowl to the right is beans. The bowl to the left did contain portions of chicken before it was picked out & consumed. What remains is the uneaten remnants of what would have been hell for a certain part of my body the next day in the bathroom!
This review is being written the day following the meal, so I'm glad to say I survived, & my toilet didn't catch fire!
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