Restaurants & Bars

San Francisco Bay Area Mountain View Sichuan

Mountain View’s Trend Restaurant: Next Installment of “Find the Sichuan Chef”


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Mountain View’s Trend Restaurant: Next Installment of “Find the Sichuan Chef”

Melanie Wong | Aug 10, 2008 11:51 PM

This post by “CYL” in a discussion about Hong Kong Restaurant sent us to Trend Restaurant in Mountain View for tonight’s Chinese meal.

My brother and I ate at the previous restaurant at this location, Wynn’s, on April 7, its closing night. A few days later, Trend opened in this spot. While the restaurant offers Sichuan, Shanghainese, and northern style dishes, our server told us the specialty was actually Sichuan cuisine.

Trend Restaurant -

I asked our server where the owner had come from and learned that this was his first restaurant venture. The chef started here three months ago, coming from Great Szechuan in Richmond. The menu reads like Great Szechuan’s including a list of “bamboo basket specials” and the much-debated “Szechwan Braised Chicken with Taros”. Our waiter said that anything we liked at Great Szechuan, we could order the same here.

Looking back at my post from my April 19 visit to Great Szechuan, , the name for suan ni bai rou (garlic mud white meat) is translated the same here, and the presentation is identical as shown here.

Sliced "bacon cut" pork with spicy garlic sauce, $5 – Thinly shaved slices of poached pork belly rolled up into cylinders and bathed in a carmelized garlic sauce.

Spicy cumin sauce lamb, $9.75 – The weakest dish of the bunch, but not bad. Thin strips of gamey lamb with some gristle sticking them together, puddle of oil on the plate, not that spicy hot or complex.

Garlic A-vegetable (A-cai), $7.95 – On tasting this, William said, “you can tell this was cooked in a hot wok, smokey.” Excellent job on this conserving the fresh crunch of the juicy stems and smooth tenderness of the leafy parts.

Chongqing chili chicken, $8.95 – Amazing amount of toasted chili pods and Sichuan peppercorns, very crispy skin from dry-frying, and rather than marinated, seasoned with a sprinkle of sea salt. The best pieces were from the bottom of the pile where they’d absorbed some of the red oil.

Seafood handmade (knife-cut) noodle, $8.95 – Thick and firm uneven strips of knife-shaved dough, very tasty stir-fry with carmelized veggies, chunks of fish, shrimp, and squid.

Close-up of flower-cut squid – When this dish came to the table, both William and I thought it had baby corn on first glance. Then we thought they might be fresh sea cucumber. But on closer inspection, those delicately carved tubules seem to be flower-cut squares of squid curled and flared out.

The Chinese newspaper ad is posted on the wall. The manager gave us a $4 coupon (10% of our bill) for a future visit.

On the way out, we noticed tubs of homemade chili oil for sale ($10) by the door.

Thanks a bunch, CYL, for the tip. We’re looking forward to exploring the menu here.

Trend Restaurant
400 Moffett Blvd, Mountain View, CA

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