Walking into Spicy City last Sunday night, we were caught off guard by the new furnishings and new tableware/settings. The servers had to reassure us that that was all that changed with the restaurant. They still have the same chefs and still churn out delicious Sichuanese food that we’ve grown to love over the last 4 years.
Even their menus are new, although I preferred the old menus as they had photos of all the menu items, making it easier to identify what you want to order and what else looks tempting to try.
Food is almost as good as the last time we ate here. There were a couple of noticeable changes. The Rattan Pepper Fish didn’t seem to have the depth of flavors as before. There was definitely Ma (numbing quality from the Sichuan peppercorns), but not enough La (spiciness from the chiles). The Lamb Chops were tasty, but they’re really serving you lamb ribs as opposed to lamb chops, where you’d expect a nice portion of meat attached to the bone (which was what we had the last time we were here several months ago).
Other than that, we enjoyed the food and appreciated them fulfilling a couple of requests, such as preparing the Fried Shrimp with Red Chilis with shelled shrimps rather than with the whole shrimp (shell and head attached).
And while we didn’t take advantage of ordering desserts, we were served complimentary plates watermelon and assorted moon cakes (as this the time of the Chinese Autumn Festival).
As always, click on the thumbnail to enlarge the photo.
New table settings.
Every Sichuanese restaurant should have one of these cold appetizer bars to order from.
Cucumbers, Edamame & Mustard Greens, and Seaweed
Spicy Beef Shank, Spicy Pig’s Head, Pig’s Tongue
Cold Bean Jelly with Chili Sauce
Cold Chopped Chicken with Spicy Sauce (aka Mouthwatering Chicken)
Sauteed Snow Bean Leaf (with garlic preparation) (aka Pea Shoot Leaves)
This was a fancy and heavy way to present the Lamb Chop with Hot Pepper
Lamb Chops with Hot Pepper (more like Lamb Ribs than Chops)
Rattan Pepper Fish
Stir-Fried Squid with Pickled Chili Peppers
Lamb on a Stick (aka Toothpick Lamb)
Kong Pao Chicken
Assorted Hot Pot (with Taiwanese Cauliflower, Potatoes, Lotus Root, Wood Ear Fungus, Beef and Spam)
Fried Shrimp with Red Chilis (normally prepared with whole shrimps with head and shell on. We asked for the shrimps without the head and shells)
Green Peppers & Potatoes
Hot & Sour Napa Cabbage
Dan Dan Noodles
View into their kitchen.
New tableware, New Furnishings, so why not New Menus?
Page of Dishes made with the mouth numbing Ma La seasoning
Dry Spicy Hot Pot Dishes
Dishes made with Pickled Peppers tend to be spicier.
Page of Water Boiled Dishes
Rattan Pepper, and Sizzling Platter dishes
More dishes made with Ma La seasoning
More Ma La seasoned dishes (though I can’t explain why Walnut Shrimp is included here)
Yet, more Ma La seasoned dishes
And more Ma La seasoned dishes
Vegetable, and Tofu-Centric dishes
Savory and Dessert Soups
Noodles (Dry and in Broth)