When he moaned about the menu, I realised what he was after was the hot and sour soup you get in the English menu of a typical Chinese restaurant. What we got ourselves into was the land of all kind of chillies. Despite not seeing what he wanted, we soldiered on and chose the least spiciest dishes (yes, ironic in a Sichuan restaurant).
Tea smoked duck, not spicy at all! However it was incredibly salty, smoked yes but no taste of tea at all.
The pork ribs with dried chillies, peppercorns and cumin. Dust everything out and what you get is juicy chunks of meats. However it is either a like it or hate it dish because of the numbing effect you get from the peppercorns. Kind of an interesting after effect.
This was more sweet than spicy but that was how we liked it. The sauce barely coated the deep fried eggplant, maintaining that crispiness. We loved this dish.
Over the course of dinner, we saw pots and plates of different kinds of chilli; certainly a paradise for those who love their food hot and spicy. As for me? I think I might come back for the eggplant and attempt one of the less spicier dishes because everything else on the menu sounds and looks terribly spicy.
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Verdict: 3.5 stars out of 5 stars. Only for those who love their food, spicy and oily!
5 comments:
i've been interested in trying sichuanese food, since there are a few restaurants in KL that specialize in it, but i still haven't managed to check 'em out! :D
Have you tried charming spice? I like that place but not sure how the food is now...
mchin: nope, the other sichuan one we tried was dainty sichuan and with that in the same month, i think we will stay off chillies for a long time!
sean: well if you hold your chillies, what are you waiting for?
I ate somewhere in KL the other day where they had a tea-infused menu. Unfortunately I also couldnt taste the tea in half of them!
babysumo: i guess to taste the tea, the other flavouring has to be so mild since tea is so mild in itself.
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