Craving the bold, unapologetic flavours of Sichuan pickled fish I had in China, I decided to check out this place after seeing it recommended on social media.
The stall was buzzing with customers, including tourists from China, and the waiting time was noticeably long, likely due to having only one chef handling everything.
When the dishes arrived, presentation-wise, both looked promising. Unfortunately, the pickled fish missed the mark on authenticity after we tasted it.
It lacked Sichuan peppercorns, which meant no numbing ma sensation. Instead of that layered heat and citrusy tingle, the dish leaned heavily on chopped garlic.
The Kung Pao Chicken was no real heat sensation instead it tasted more like a sweet soy-based stir-fry with dried chillies. Spicy in name, but gentle on the palate.
Rice is provided free, which is always appreciated, though the quality of the rice itself was fairly average and didn’t contribute much to the overall experience.
Kthxbye.
