Red Chilli Sichuan Burwood

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Red Chilli Sichuan Group now has six restaurants across Australia since its humble beginnings in Sydney 10 years ago.

Its exponential success just makes me suspect that it might have to do with the Sichuan peppercorn ingredient that they use, which many sex writers from the East claim can give you that orgasmic feeling you've been craving for.

I'm not sexually frustrated or anything but I've just go to find out.

So I brought my girlfriend (also my food partner) along and turned up to their Burwood chain on new years day. We were told to wait for 30 min. In my books, " A busy restaurant is busy for a reason.", so we were quite happy to wait. I was, anyway.

The menu was overwhelmingly huge for us since we, as first-timers to Sichuan cuisine, didn't know what to order. However, after looking over our neighbour's tables, we decided on:
**
1. Chef's special fish ($38.80)**
This dish was tastefully (and alarmingly) red. Underneath the oiled sea of chilli were these fish pieces and lots of them. Take one bite and you would think that the fish was freshly caught and immediately tossed into the boil. You can feel the Sichuan tenderness that Sichuans can claim as their own style. Well done. Warning: Peppercorns and chilli may not be for everybody. It can leave you with an aggressive tongue tingle that some could do without. Scoop out as necessary.



2. Sichuan Bean Noodles with sour and spicy sauce ($7.80)
It has the basics of a good Asian dish. Green onion for that aroma and flavour. Peanuts for that, "crunch" break. Lemony sauce for that tang. However, I was more taken away by the Bean noodles- smooth and silky to take in and a surprise to a first-timer's taste buds.



3. Stir Fried Green Beans with Pork Mince (13.80)
The garlic and pork nicely complimented the beans. You can tell that the beans were deep fried in intense heat. The skin were slightly charcoaled and ruptured waiting for you to dip your chopsticks in.



My verdict:

I've got to dispute the orgasmic feeling the sex writers from the East are claiming. But I can't dispute the distinct Sichuan flavour that Red Chilli Sichuan Group was able to provide. Forget your sweet and sour pork and consider Sichuan for a change. This would be a good start to your culinary journey into the Sichuan food safari, if hot and spicy is what you are after.

#inner_west
#food_wine
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%wnsydney