一般食材尚可，菜新鮮，甜點擂沙湯圓夠煙un最好吃。但重點食物如牛肉不夠滑，麻辣湯底不夠麻香，就算服務員再加辣也不夠麻香，實在沒有睇頭，令人失望。反而清湯夠清甜. 茶味不足，有色但欠茶香,服務員態度不錯。 我們每人約三百四，order不是很多食物。如到別的火鍋店，付出同樣价錢，相信可以滿足不少。

结婚周年纪念餐，真的大失所望！

1. 火锅汤料貌似不错，点的鸳鸯锅，清汤汤底很鲜甜，红汤就一般，偏甜。。。辣椒不是二荆条，是大红袍（所以味道，香味差了些）。。。

2. 菜单，价格确实不便宜，当然名气大，地理位置和装潢摆在那里了，菜品质量还行。。。除了红薯粉（煮了一会竟然全是气泡，像塑料煮沸腾的感觉，退掉）。。。菜的份量蛮大的，好多没吃万，浪费。。。

3. 调料，品种不是很多，麻油一股塑料味道（越吃越闷），麻酱调料还凑合，腐乳的味道盖过了芝麻酱和花生酱。。。

4. 服务还行

5. 卫生一般，有些碗貌似没洗干净，有干的食物渍留在上面，结帐离开的时候竟然看见传菜的阿姨被辣椒呛得忍不住朝手里的麻辣干锅打了个喷嚏，不知道算不算加料了呢？

6. 不大会再去，但是也不排除回去尝尝传闻中的水煮系列。。。

两个人 结帐 740 HKD, 这个价格 真的可以吃到很美味很棒的火锅，可惜仅限于家乡。。。另外四川火锅的精华的毛肚（好的毛肚 200 RMB 一斤，分四碟 ），这个可比涮肥牛爽多了，又脆又吸汁又入味。。。永远不嫌多。。。

P.S 由于本人来自火锅川菜之乡，所以口味上估计挑剔了一些，对于川菜要求不高的朋友还是可以去试试。。。这家火锅跟别家差别不多，可是价格贵了一倍，喜欢吃火锅的朋友可以去其他地方，犯不着花这样的价钱来品尝差不多的味道。。。

San Xi Lou was actually an "alternate" booking which was made by my friend as we had originally wanted to go to another restaurant in Wanchai. I was originally skeptical, but my friend said this place was decent. My friend was right and we had a good hotpot experience.

Firstly, I must say, I was quite comfortable with the environment, given that 70% of the guests were expats or non-locals (Japanese, etc.) Clearly, the crowd was very white collar, which gave me comfort since hotpot in Hong Kong can sometimes appear "risky" from a hygiene perspective. In fact, my first impression walking into this restaurant raised the same questions. Not that San Xi Lou was dirty, but it certainly was not spotless either. It is clear that this place was not originally designed to be a hotpot place.

San Xi Lou is located at Coda Plaza on Macdonnell Road. So it is actually very convenient for those of us who live around the Mid-levels. It is not a building which is "cool" or "stylish", in fact, it is just the opposite of that. You have to wait a little bit for the elevator and then it takes quite a while to make it to the 22nd floor given the elevator stops at likely every floor in between.

Once we got there, the reception was not very well organised. Even though we had a reservation, we had to wait for 5 minutes for them to clear a table for us. The receptionist was polite and pleasant and so were the other waiters and staff.

Once we got seated, we ordered pretty quickly. Unfortunately, the soup base took a while to come out (more than 10 minutes). Granted, the restaurant was packed full and you could tell the staff were being stretched. Yet at no point were the staff "exhausted" or "cynical" and they all maintained their composure and followed up on orders when we would follow-up with them.

They were sold out of a number of the fresh seafood items which was not great. But once we got going, the food was good. The Beef was pricey, but well balanced and worth eating. We ordered a lobster, which was good. The geoduck could have been more fresh, but still decent. We ordered the pork and vegetable dumplings, which was very good for a hotpot place. Our soup was a half and half with spice and pear. The spice had just enough kick, but not too much to kill the flavour of some of the other items. The presentation of all the hotpot items was very neat and exuded quality.

Maybe because it was Christmas, but everyone else who were eating there were having a good time. Half the tables were eating some kind of Szechuan spicy dishes, which I imagine is pretty good. Assuming that San Xi Lou can maintain its consistency, I would definitely come again and recommend to any "gwai lo" working in Central or living in the Mid-levels who is looking for a decent hotpot experience.

名過其實, 一定無下次.名過其實, 一定無下次.名過其實, 一定無下次.名過其實, 一定無下次.

I came here once before for their spicy hot pot which was really good and I saw that you could order a la carte and not just hot pot so I decided to come back and try. Called ahead that day to make reservations, they have 2 floors so quite a few tables available.

They brought some garlic cucumbers and seaweed when you sit down.

The first dish that came was Water boiled spicy frog legs, i usually order this dish with fish but thought I give frog legs a try.
WHen they bring the dish it is covered in chilies, and the smell of chilies is very strong. They ask you if you want the to skim away the chilies, as it is impossible to eat with all the chilies we asked them to do so. The pot seemed to be bottomless as we kept eating and it didn't look like it moved at all. It's filled with glass like noodles, bean sprouts, pigs blood and bamboo pith.
The dish also comes with a plate of raw thinly sliced cucumbers i'm guessing to cool your mouth down from the spiciness of the dish. Next dish we ordered was the spicy chicken directly translated in Chinese as Saliva chicken. Another very flavorful dish but at this point my whole mouth was numb from the frog legs. The chicken tasted very good but i found it to be quite boney not much meat. it was a good change from the very spicy previous dish.

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The jelly noodles with spices and cucumber slices. I thought this dish was only so so kind of bland and the spices tasted a bit too much like the chicken dish. I would not order this dish again.I really liked the Spicy frog and love their mouth numbing hot pot, would for sure recommend this restaurant to anyone that loves spicy food!!!

This place has been a regular with me and my family since it's other location in Causeway Bay was still open quite a few years ago.
Their service is quite swift and good, which is customary to restaurants of this kind. If you can't handle spice, they have a variety of other dishes which aren't spicy, or are mildly spicy. It's clean, it's very efficient, there's always a good atmosphere there and you can tell it's a great place because people bring their foreign friends there all the time.

One other thing I like about this place is that it seems pretty traditional, they have dishes which are common in most Sichuan/Chinese style restaurants like Ma Po Tofu, but also have a good variety of solely Sichuan style dishes. Great for trying Sichuan out for the first time, as well as for experienced palettes!

I've never really had any complaints about this place, other than it's a little off the grid, and it can get quite busy near the weekends for dinner. The quickest way to get there is to just tell a taxi driver to go to McDonell road and turn left at the ParkNShop. Coda plaza should be next to a parking lot down the slope of 28 McDonell road. Reservations are a good idea if you're bringing people to celebrate, I know I've had quite a few family birthday dinners here.

I'm going to list some of my recommended dishes below, so try them and enjoy!

- Fish head [We always get both the sauces, green chilli and red chilli]
- Mandarin fish in chilli oil [There's no way we'll eat here without getting this, make sure you ask them to remove the huge pile of chillies when the dish arrives]
- Ma Po Tofu [The best I've ever had]
- Double braised pork with garlic shoots [I can't remember the rest of the name]
- Minced pork and beans [not spicy, but so tasty]

No waiting time as we had to make a reservation. I suggest you call in advance, it´s great for Sichuan food and Hot pot. I love Sichuan food, it´s absolutely amazing for lovers of spicy food


It´s the second time I´ve been to this restaurant and the service with their walki-talki system is extremly fast. While one waiter is at the table taking your order the other one is processing the order and before you know it your drinks and starters are on the table.

It´s located on the 3 and 22 floor of Coda Plaza and serves tipical Sichuan spicy food. Hot pot is served as well although we did not order it.

We ate Sichuan Spicy Boiled Fish (extra hot, if you are not a fan of spicy food, order a lot of white rice, it will help). The taste is amazing though. HIGHLY RECOMMENDED
Sichuan Friend Chicken
Crab with rice vermicelli
Garlic Friend Shrimp with Pepper - RECOMMENDED!

We also had the barbecue pork and chinese vegetables which was a great contrast to the rest of the spicy food we ordered.

Try the Sichuan Fried Chicken with Chilli and the Sichuan Boiled Fish with Chilli (extra spicy!!!)

又有四川人來港考察，我這幾天的工作就是帶他四周圍去吃，而吃的，也肯定要是川菜了。想了一會，首站不如就去半山的三希樓，這裡是我認為做得幾好的川菜館子之一。

預早打電話來訂位，接線的阿姐表示7樓而沒有位置，著我打另一個電話號碼訂樓上22樓。雖然是屬同一集團，但22樓是以吃廣東菜為主，川菜要在7樓煮好再拿上來，感覺始終不太好。又要出茅招，找這裡的古師傅幫助留張檯。

裝潢傳統之餘，操作也有點兒像大陸的格式，火鍋調味醬料整整齊齊的放在外面，大家悉隨專便。之不過，是晚我們的目標是川菜，縱然有多吸引的火鍋調味料，還是等下次吧！

幾個四川人在席，點菜便不用我操心了，餸來張口，多麼的幸福。川北涼粉送上，麻辣味不算很重，但粉條真的滑溜，夾著青瓜絲吃挺開胃，每天從深圳運過來的貨源，果真不同。

再來的涼菜是燒椒鵝腸，賣相很家常，勝在鵝腸夠爽脆，而且燒椒的味型很出，是實而不華的一味。

熱菜方面，有麻婆豆腐，一看面頭的花椒粉便知對辦，最怕吃那些港版麻婆豆腐。做法是十分正宗，可是豆腐始終影響食味，豆腐雖是滑，但氣孔不夠粗大，因而未能進味，是香港所有川菜館均存在的問題。

之前已經知道，這裡的豬腩肉是在深圳煮好再送來，味道和口感均特別好，是爽脆的。有上佳的材料，再加上傳統的做法，家常味道，自然討我歡心。豬肉夾著蒜苗來吃，很容易就被我清碟。

毛血旺端上來時，仍是熱辣辣的，正是其吸引之處。在紅湯下找些材料，看出黃鱔、魚鯴、火腿、金菇及芽菜等，卻沒有毛肚、黃喉等蹤影，嚴格來說稱不上正宗。但這個辣味，是對的，像尋寶般找東西，亦吃得過癮。

尖椒炒鹿筋在香港比較少見，這味並不麻，純時靠尖椒的辣，很刺激。而這辣味跟膠質勁重的鹿筋又幾匹配，蠻喜歡的。

以酸菜魚押尾，個人其實鍾意酸菜魚多於水煮魚的。酸酸辣辣的湯底，頗為醒胃，喝得舒服。魚肉是用上桂花魚，夠滑，雖本身魚味不多，但配這個湯就很夾。美中不足的是酸菜唔得香。

店方送上精美果盤作結。飲到啤啤夫，連生果都忘記拍照，好在還懂得回家。

失望的晚餐，第一次來，本應可能選擇水煮魚會比較好吧，但錯誤選了酸菜鱼寡而无味，吃兩口已經放棄。高筍絲太咸不能吃，投訴後換來四季豆ok，味道普通到處能吃，招牌章茶鸭皮夠脆，但肉太肥，一碟裡面很努力才找到兩三塊能吃，大部分都是不能吃的肥膏。饮料太贵，鮮果汁要38一杯。兩個人三個菜埋單六百多要加一但連開水都沒有一杯提供。[晕]以后都不来了。

自從嘗過心齋的點心，對同屬一集團的三希樓越來越有興趣．但始終對紅油浮面的川菜存有介心，所以一直拖了又拖，終於在年前訂了座把想嘗試的計劃實行． 心齋和三希樓位於的科達大廈離家不遠，但地點隔涉：位於麥當勞道的轉角位，要不是外牆掛住搶眼的大廣告，我可會以為它只是純住宅大廈！三希樓位於科達大廈七樓和廿二樓，分別在如一層較多粵菜，另一則較多川菜．

是令人驚訝的坐滿了，來吃小菜的和吃火鍋的各有各精彩．裝修以紅色為主題，和顏色鮮豔的麻辣川菜互相輝映．幸好的是菜廳未有很重很油膩的辣油臆臭，通風做得不錯． 菜單選擇很多，基本上說得出的川菜都有．我少吃川菜，很多菜式也只是聽過名字而未見過實物！有禮的侍應也送來小吃兩碟，有花生和豬耳，都很醒胃，不錯不錯．點的茶也會有酒精爐一路熱著，保證一直也有熱茶喝．

這裡的上菜速度也快得驚人，也許川菜館的做事方式和其赤紅紅的麻辣菜一樣爆炸？ 冷盤－口水雞．因為此雞惹味得會令因流口水而得名．醬油非常豐富，花生芝麻等更不知怎的看起來好新鮮！雞肉是想不到的鮮嫩，皮很薄脂肪也不多，雞肉非常嫩滑，應該是用新鮮雞，否則味道不會那麼鮮，絲毫不會被那濃花生辣醬蓋過，保留了雞的原味．其實醬也不如看起來那般辣，但很香．也附上了刨成薄片的疑似’菜’，淡淡的反而點醬汁最惹味好吃． 蒜泥拍黃瓜是真的拍出來的，現在買少見少了．蒜泥味道帶咸酸，很醒胃．黃瓜爽脆，拍得參差的反而最入味． 涼拌青菜頭是切絲，拌著酸辣的油醬．爽脆中緩緩滲出辣來，是殺人於無形的涼盤．但這個冷盤比較多油，同一份量是熱吃感覺沒那麼膩，現在冷吃的油就感覺太多了．

來這裡人人都會點的，應該非水煮系列莫屬．這裡的選擇很多，基本的水煮桂花魚，水煮牛肉當然有，想吃得豪一點也有水煮東星班．我們點了客細的水煮桂花魚，要少辣．但那樣子依然是那麼嚇人－一大盤赤紅色的’湯’，表面全是辣椒，花椒和野生椒浮面，散發著令人舌頭發麻的辣氣．好嚇人！愛吃辣的家人看見大讚做法正宗，嘗了一口後更說味道也非常棒．既然如此，也就嘗一口－用附著的撈從底保撈出魚塊，花生，木薯粉，芽菜，豬紅．．真的是寶物尋碗底，那厚厚的辣油居然藏著那麼多美食！

入口，更是令人驚喜－沒有舊油的油臆臭，更不是想像中辣，那辣油只帶輕輕的麻香，入口侻變成充滿層次的香料味，更保留料食物本身的鮮味，非常不俗．那魚塊更是鮮嫩得可怕，比不少地方的蒸魚更嫩滑鮮美，令人驚喜！其他配料也不相百仲，最愛的有爽脆的芽菜和煙韌的木薯粉，都吸收了恰好份量的辣油底香味，卻不失其原味，很好吃．

間中咬破一顆花椒，舌頭上頓時像中了槍的麻痺了一點，要立刻喝熱茶吃黃瓜解麻，好爽！這水煮魚雖然比較貴，但consider到材料的新鮮程度和恰好的辣香味，這水煮魚實在是美味又超值到不行，難怪每枱都放著一大窩了． 少見有鹿筋，就來一客野山菌炒鹿筋．味道只是微辣，雜菌都帶濃郁菌香，咬下去充滿菇汁的感覺很爽很惹味；鹿筋其實很像未煮稔的牛筋，用來炒山菌感覺和口感都配搭，但其實本身味道很淡，吃的都是醬汁味道，當補充骨膠原好了． 干煸四季豆做法類似乾炒，只是加了肉碎和菜乾．四季豆條條乾身爽脆，沒有草澀味，但沒有去除豆面上比較硬的一條，咬下去會有渣．肉末和菜乾都爽脆，更不會很油膩，整體是送飯的好菜． 但我們沒有吃飯，反而來了碗擔擔麵．份量是一小碗大少，要了紅油另上比較安全．麵條雖煮得頗軟稔但中芯依然煙韌，掛湯能力一流．湯底濃杰，除了肉末外也帶頗香的花生醬咸味，如果可以粗粒點會更好．但整體來說也是非常惹味又正宗的擔擔麵． 看見鄰枱點了即撞的豆腐花，也就照版點了一客．因為是即撞，所以要等十多分鐘，那一小木桶才準備好．但也許是個人不太愛熱豆腐花，覺得這豆腐花滑是夠滑了，但豆香完全欠奉，加一丁點糖就已經蓋過那豆味，是這頓驚喜川菜唯一的失望．看來還是點招牌流沙飽比較保險．

看見鄰枱的火鍋料賣相和份量也相當吸引，那自助火鍋混醬court也絕非求其之選，能從小處見心絲．家人對這裡感覺也很不錯，看來再來是一定的，還會點再辣一些的煎虎皮椒(!)，云云．也好，在香港能夠吃’新鮮’不油臆的川菜，環境通風要良好，服務周到，價錢有不算太貴的，應該也只有這裡了．

會再來的！