Went last night.... ordered 2 cold apps (spicy stewed beef/tendon + spicy tofu), fried fish filet in chili oil, dan dan noodles and sichuan wontons. Totally agree with J Gold's assessment.... this is by far the most "tolerable" Szechuan food in terms of heat... not because the food isn't spicy, but because the spiciness comes from the tongue-numbing peppercorns and not the burning fire hot chiles. The upshot of this is that I found the dishes at SB to be so much more enjoyable to eat than their counterparts at Chung King and Lucky Dragon.
Never had Szechuan version of dan dan noodles.... interesting bits of what I believe were fermented cabbage and mushrooms (or meat?) and a splash of chile oil gave a totally different kick to the sesame flavor that I've come to know and love from the Taiwanese version of this homey dish.
We then took a walk down Garfield to Valley and had Taiwanese shaved ice for dessert at Kang Kang food court. We then drove down to check out Shau May (just to see where it's located, so that we can come back for the 50 item shaved ice one day!) and were quite surprised to see signage similar to that in Kang Kang food court.... similar dishes, etc. and the sign itself is also called (in Chinese, not English) "Little Kang Kang". Was this just a coincidence or is this shop related to the other Kang Kang?
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