Venture here for another take on Chinese cuisine ‘ but don’t come expecting the perennial Australian-Chinese favourites like Lemon Chicken. The food here is Sichuan style, both piquant and complex; and it’s reasonably unfamiliar, so the full-colour photo menu is a godsend. Start with a Cold Dish Combination ($29.80/ 5 dishes) ‘ I recommend having the jerky-like Deep Fried Beef Shreds with Sesame in Chilli Oil; Spicy Chicken Shreds in Sesame Paste Sauce; the Spicy Flavoured Bean Jelly and the Sliced Pork in Garlic Sauce amongst your selection. After the heat you might like to sooth your palate with a lacy doily of Fried Dumplings Sichuan Style ($7.80/ 6 pieces); just beware the hot liquid explosion as you take your first bite. Best of all was the Kung Bao Chicken with Red Pepper and Peanuts ($12.80) ‘ just avoid the chillis with the seeds inside them unless you want to gulp Chinese Tea ($1/head) to put out the fire in your mouth! The wine list boasts low mark-ups and nice matches for the cuisine; I liked the Grant Burge East Argyle Pinot Gris ($29.80) in this respect. Your meal is delivered very quickly, and your dollar goes a long way here.
1-9 Glebe Point Road, Glebe
Ph: (02) 9660 8200