Restaurants & Bars

Manhattan Sichuan

Grand Sichuan International Midtown


Restaurants & Bars Manhattan Sichuan

Grand Sichuan International Midtown

jason | | Mar 2, 2001 08:46 AM

I had an appallingly bad meal at Grand Sichuan International earlier this week. I had eaten there for the first time a few weeks ago with mixed results, but thought that it had enough potential for another try. The Kung Pao fresh killed chicken which the fat guy raved about was only OK, the enormous number of peanuts truly overwhelmed the dish. The second visit however was in a wholely different category. I started with the conch with wild pepper sauce which Asimov had recommended, which was awful, the conch was beyond al dente to being almost unchewable, I like al dente, and the sauce was unpleasant. I normally like everything good from every cuisine, but I chalked this up to maybe not understanding the dish. The clincher was the dried and sauted fresh killed chicken, very spicy, which I like, and highly recommended by the manager (owner?). The problem here was the salt, the dish tasted like pure salt to the point that it was inedible, and I have gotten down some pretty salty dishes in my time. I tried to attract the attention of the manager, but he kept avoiding eye contact. A waiter eventually came over and I told him our problem. He then told the manager, who shook his head no and then disappeared from the front of the restaurant where we were sitting and where he had spent most of the eveneing, not to appear again. Needless to say, we were charged for the dish. I believe that the manager knew that he had a problem in the kitchen that night, I don't know whether he was missing a chef, or a chef had left, which as we know is a very frequent problem in Chinese restaurants. Obviously I will never return. As I walked past the window on leaving I observed the manager returning to his post in the front.

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