A group of seven Chowhounds tested out the new Sichuan menu at HK Palace in Seven Corners. We were all impressed to the point where we wondered if this is the equal of chef Peter Chang's cooking in the area.
Boiled Peanuts - these are served complimentary at every table
Pickled vegetables as an appetizer (not on the menu)
Chengdu Smoking Tea Duck as an appetizer served room temperature (not on the menu as such, but listed as a main course served heated)
Chengdu Zhong's dumplings
Tany and Specy dumplings (meaning: Tangy and Spicy)
Dan Dan noodles
Chengdu Spicy Cold noodles
Twice cooked pork with fresh garlic leaves
Ziran Lamb (from the specials list on the wall, as interpreted by our waiter)
Fish and Bean Curd Flower in Spicy Sauce
Stir Fried Golden Corn and Eggs
Snow Pea Leaves with Garlic (not on the menu)
With the fabulous assistance of our waiter Tom (waiter of the year award?) we had an exciting, fun, and deeply satisfying meal. Much 'wow' factor.
Others can chime in with notes if they like, but I'll add two insights of my own:
The Smoked Duck is terrific as an appetizer, in small doses. But I had the main course last week and the smoke is overpowering.
The Lamb special we had has a counterpart on the Chinese menu: Ziran Ribs. We were told it is a Tibetan dish. Served dry and numbing, the flavor is a dead ringer for the famous Chen Cang Beef from chef Peter Chang. The lamb is much better than the ribs, though.