Houston food, restaurants and dining review. Urban living, travel, thoughts and other randomness.

Sunday, February 25, 2007

Spicy Sichuan

????Bellaire Blvd

I have question marks on the address because I don't know what it is. It's located in the same shopping complex as Sinh Sinh, on the corner of one of the buildings.

The first special on the list is crispy Sichuan chicken (or some name like that). It's basically bite-sized pieces of chicken wok-fried on high heat with sichuan peppers and dry red peppers. At Sichuan Cuisine, just down the road on Bellaire, this dish made my lips go numb. At this place, it made my tastebuds dance. Amazing...

We also tried the whole tilapia in a thick brown sauce. It wasn't so good. The fish tasted sort of microwaved--some parts were chewy and overcooked, while others were a bit underdone.

The thing that really made this restaurant work were the cold appetizers. You go to the back food bar and point to the things you want. You can have up to three items for $6. We had the bamboo shoots in hot oil, beef jerky, and bean curds. The bean curds tasted fresh and slightly sweet. The bamboo shoots just tasted amazing. The beef jerky isn't something I would get as an appetizer--it's better as a snack.



Jenny said...

This place is on my list of places to try as well. Here is the address: 9114 Bellaire Blvd.

Here is another discussion thread about this restaurant: http://www.chowhound.com/topics/325997

March 08, 2007

Huan said...

Jenny, The restaurant in this post is different than the one in the chowhound post you referenced. I think this one, Sichuan Cafe (?) in the same complex as Sinh Sinh is better than Sichuan Cuisine that sits further East on Bellaire.

March 10, 2007

chin said...

Owner used to own restaurant by Gessner. The Sukku tofu with fried fish are hella good.

March 13, 2007

Jenny said...

thanks for the correction. i drove by it last month and asked my mother about it. she hadn't been. i'll definitely try this place. wasn't very pleased with sichuan cuisine.

October 16, 2007


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