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2012-07-01
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Sichuan Da Ping Huo is a private kitchen, which cooks westernised Sichuan cuisine (not spicy) for a decade already. If you want to try Sichuan food, but you can’t handle the hotness, this is the best place for you. More importantly, this is not just a restaurant; it is also an art gallery. The owners are a married couple, who are artists. The husband runs the dining room, which displayed his paintings. The wife is a Chinese opera singer and the head chef. As you can imagine, this is a private ki
Cuisine: Chinese (Sichuan)
Food rating: 4/10*
Service: 6/10
Ambiance: 10/10
Price: HK$97 pax
* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or above to three Michelin stars
雞豆花湯 (3/10)
Chicken broth was the base of the soup and it was served with minced chicken, Chinese cabbage and mushroom. It was something very light to kick off the lunch.
Stir-fried Vegetable (4/10)
Stir-fried the vegetable with Sichuan Chilli! The chilli was not bad, loved the spiciness. The vegetable was very crunchy, great texture.
It was perfectly tune to westerners taste, it was not the回锅肉you would expect. It would be better if the pork belly is fatter. More importantly, the甜面酱 dominated the 豆瓣酱 flavour, it was kinda too sweet and lacked hotness. But overall, it did taste good, just not the Sichuan style 回锅肉.
Stir-fried the aubergine with French beans, it was greatly seasoned, again something that is very home style cooking.
It was a cold Chinese dessert, kinda like a soup base with tofu. It was decent, a very pleasant way to end the lunch.
Give me a thumbs up if you like it!
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