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Manhattan Sichuan

Grand Sichuan... heat aplenty

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Grand Sichuan... heat aplenty

Jason Perlow | Jul 16, 2001 12:28 PM

My wife and I went out last night with another couple to Grand Sichuan International Midtown last night -- probably my 5th visit. This time around, there was a significantly noticeable change in the amount of chili peppers applied to two of the dishes we ordered -- Kung Pao fresh killed chicken was off the wall THAI spicy (they had actualy chopped up the dried chilis and sauteed them in the food as opposed to whole, which is the usual way its done), as was the dried shredded sauteed beef, which are two dishes that I had there previously that werent this hot before. Now I had been there before and never with my wife or this couple, but I have a feeling they adjusted it because our friends were asian (the wife is chinese and the husband is korean). Food was excellent as usual but both my wife and my friend's wife (who is from nothern china) were a bit overwhelmed by the heat.

All I can say is beware and dont bother to order it extra spicy!

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