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2015-01-09
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I've come to this place a few times now after a friend's - who himself is from Szechuan - recommendation.I hope you're prepared to sweat if you are gonna come. They're quite generous with their Szechuan spice. My favorite:• Cucumber appetizer (all time favorite!)• Dandan noodles: the portion is not so big even for one. If you're sharing, say between three people, you can probably get two mouthfuls each.• Chicken: now the small problem is that if you don't like bones, it gets tricky coz it's the
I hope you're prepared to sweat if you are gonna come. They're quite generous with their Szechuan spice.
My favorite:
• Cucumber appetizer (all time favorite!)
• Dandan noodles: the portion is not so big even for one. If you're sharing, say between three people, you can probably get two mouthfuls each.
• Chicken: now the small problem is that if you don't like bones, it gets tricky coz it's the typical Chinese style where they chop the bone together, so there are quite a bit of those small bites left and right.
• Wok-fried cabbage with Szechuan peppers
• Cucumber soy milk: What a disguesting combination. But it works, at least for me! It's very refreshing especially after all the numbness from the spice!
Now with these dishes, they all use the same sauce already prepared so its the same sauce, and spice level but on different dish. The only different one that can get spicier (or less spicy) is the cabbage where they fried the cabbage with Szechuan pepper.
The space is a bit squashy but that's typically Hong Kong for you.
The staff are generally friendly and helpful.
The place is often busy though so a reservation would be good, esp if you're more than 2.
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