Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Restaurants & Bars

Manhattan Sichuan

Back to Grand Sichuan


Restaurants & Bars 12

Back to Grand Sichuan

Pan | May 30, 2001 04:14 AM

I went to the Hell's Kitchen branch again with 2 friends. Grand Sichuan is probably my favorite Chinese restaurant in New York at the moment. We got 3 dishes, 2 of which I had gotten before - Aui Zhou Chicken (one of my favorites) and Shrimp with Sichuan Sauce (my friends' favorite, as it turned out) - and a new dish for me, Spicy Chicken with Chinese Broccoli. All three dishes were very enjoyable, but we all seemed to agree that the Spicy Chicken with Chinese Broccoli had more salt than we would have preferred. Grand Sichuan cooks what is to all appearances authentic Sichuan and Hunan dishes, and the food is generally delicious. My only really substantive criticism of the restaurant is that the food is generally higher in salt and oil than is the case, probably, even in most of the other Chinese restaurants I've eaten in. Let me make it clear that I fully accept the premise that this is authentic and true to Sichuan and Hunan tastes. It's just that anyone who wants to be careful about the levels of salt and oil in their diets should keep this in mind vis-a-vis Grand Sichuan. And that includes me, though it won't stop me from coming every so often for a treat. I will say, though, that the last time I went to the Chelsea branch, I took out an order that included the beef tendon in hot oil and, given how my body reacted to it on that occasion, I won't be getting it again soon, much as I like the dish in many ways, including its spicyness. Be warned that the cold dishes in hot oil (e.g. tripe, conch), all very tasty, are bathed in positively massive amounts of the oil. Go forewarned and forearmed, and have a wonderful time!

Want to stay up to date with this post?

Recommended From Chowhound