My Happy Hunan Kitchen! Finally tried it and got take out last night. Truly fantastic tasty food in Brighton, Cleveland Circle Beacon St.
I grew up in San Francisco loving Hunan food(Brandy Ho’s–maybe not the most authentic, but I loved the flavors) so having Hunan food again was very exciting.
Last night I ordered five dishes to share. I ordered 4 dishes “extra spicy-human style”. Those were:
Stir Fried String Beans & Eggplant
Stir Fried Cauliflower
Happy Spicy Shrimp
Each dish was extraordinarily fresh & delicious. The flavors, while difficult to ultimately describe, were vibrant with a blend of spicy, sour, smoky and ultimately exotic. The vegetables within, including taro root and bamboo shoots, were perfectly cooked, with their texture remaining, and were a perfect vehicle for absorbing the complexity of the sauces. For me the heat level was excellent , surely a subjective thing, but for me, it was spicy, but surely not over the top-Just about perfection with the heat not overwhelming the dishes, but surely amping the impact. Also had one order of steamed vegetable dumplings to start, which were fine.
Each dish was unique and I felt I ordered pretty well for my first try. The only slight overlap was cauliflower was included in the shrimp dish, so possibly would order a different vegetable next time. The menu is quite large and varied, so there are more than a few items I want to return for and I surely will! Dishes were quite generous-the shrimp dish was huge! Prices are a bit high, but with the high quality ingredients and large portions, I found it more than worth it. I will always order the sizzling calamari! Outstanding!
Service was kind and fast, I ordered over the phone and picked up the food in 20 minutes. I'm posting because food of this quality needs our support to survive these troubling times we find ourselves in currently.
Leftovers await, so with some fresh rice, we will continue our gleeful Hunan eatings :slight_smile:
Invite a friend to chime in on this discussion.Email a Friend
by Jen Wheeler | Knowing how to grill corn on the cob is a necessary summer skill, so with Labor Day fast approaching...
by David Watsky | Wondering what to do with your extra cherries? These sweet and savory cherry recipes should help...
by Miki Kawasaki | Making summer fruit preserves is a great way to capture a taste of the season for later in the year...