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2015-10-25
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My friend took me to Dan Dan for lunch, and my first impression was mixed. The Decor and the uniforms are top notch for this kind of small restaurant in Hong Kong. There are lots of little touches - like the newspaper articles framed on the walls, and especially the karate-style uniforms - which mark Dan Dan out as a labour of love (it is run by a husband and wife team). On the the other hand, they are clearly understaffed. While a wait time of 15 mins is pretty standard in Central, having to wa
Once we were sat down, we did not have to wait long for the food, and I really enjoyed everything that I had ordered. The signature ChongChing Dan Dan noodles ($58) were well cooked without being soggy and the soup was delicious. It was full of flavour and the meat was tender. The cucumber salad (+ $27 for salad and drink) was also tasty, if a little over-seasoned.
Despite this, I do think Dan Dan is setting themselves up for criticism. I am a big wuss when it comes to spices and opted for the 'mini', and even I felt it could have done with a little bit more kick. Usually 'mild' in HK equates to 'medium' back home, but this is not the case at Dan Dan. My friend who chose 'regular' spice felt the same. This is not a problem for the repeat customer, or anyone reading this review. When I go back, and I hope I will eat there again soon, I will just be a bit more brave in my choice of spice. But with Dan Dan prominently advertising itself as a Sichuan restaurant, with all that this entails, I worry that many first time customers will leave satisfied but a little underwhelmed.
Overall I would definitely recommend a visit to Dan Dan. The food is more than tasty and the price point for lunch in Central is difficult to beat. But hardened spice-heads may want to give it a miss.
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