A former Mr. Chau’s has gotten a spicy makeover—into Da Sichuan. Turns out the owner and main chef are from Su Gia, a now-closed Sichuan restaurant that was in Newark.
The food is excellent, reports arthursiew. Ultraspicy "water-boiled" fish, Chongqing chicken (called Manchurian chicken on the menu), cold noodles, and Westlake beef soup (sorta like a cross between egg drop and hot and sour soup, but with beef) are among the dishes with a seal of approval. mdg recommends P121 on the Chinese Chef Special menu: "a ma la tasting chicken with delicious bean sprouts, mushrooms, and peppers."
Just avoid takuhead’s mistake and don’t stray from the Sichuan specialties. Get your xiao long bao somewhere else.
San Mateo has its own promising Sichuan newcomer, Spicy Empire. Fish fillet with flaming chile oil is excellent, says foodlover. Eggplant with garlic sauce, and sautéed vermicelli with spicy minced pork, are also standouts, but "the best discovery of the night was string beans w/salty egg yolk batter." Cumin-lovers should check out the cumin beef ribs, which have more of a Xinjiang (as in the province) flavor.
Da Sichuan [Peninsula]
3781 El Camino Real, Palo Alto
Spicy Empire [Peninsula]
105 W. 25th Avenue, San Mateo