Restaurants & Bars 6

Grand Sichuan

homeboy | Nov 8, 2004 11:00 AM

Hey -- I'm an NYC homie long exiled in the culinary wasteland that is London (yes, I know there's supposed to be a restaurant boom -- don't believe a word of it). I'm returning home after a very long absence in two weeks, and I have been dreaming of Grand Sichuan Chelsea -- the Auzhou fresh chicken, the conch with dried chillies, the scallion pancakes -- since I left. Can anyone tell me if it's still up to snuff? If not, is the former chef cooking at one of the other branches?

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