Already deep in great Sichuan restaurants, Manhattan got one more last year with La Vie en Szechuan. Andy T. reports on Chowhound that its double-cooked pork with black beans, leek, and onion is “lick-the-plate tasty.” MVNYC recommends well-seasoned spicy cumin mutton (pictured); crabs in chile sauce; and ox tongue and tripe in roasted-chile vinaigrette, which delivers a welcome wallop of numbing and fiery ma la seasoning and a surprising scattering of sesame seeds.

This Midtown kitchen led by a Chengdu-trained chef, which has gained a heavily Chinese following since opening last spring, joins a crowded field of competitors that includes Szechuan Gourmet, Lan Sheng, Café China, and Land of Plenty, among others. As Bob Martinez observes, “We live in a time of Sichuan abundance.”

La Vie en Szechuan [Midtown]
14 E. 33rd Street (between Fifth and Madison avenues), Manhattan

Discuss: La Vie En Szechuan Brief Report

Photo from La Vie en Szechuan / Facebook

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