I was in the camp of preferring Sichuan Gourmet in Billerica, but went last night and had a great meal. Standouts were :
Chonqing (sp?) dry fried chicken. The bits were more tender than i remembered, and make the dry fried chicken at SGourmet seem a little dried out, plus they seemed better seasoned under the coating.
Crispy Fish Filet with Sichuan Chilli-Minced Pork- awesome
Ma Po Tofu- I've always preferred this here. Lots of ma with their la (or vice versa, I always forget)
The only thing I didn't love were the dan dan noodles, I prefer em cold and with the smaller vermicelli al dente noodles.
Add this to the great bar, two Trader Vic's Mai Tai's may have colored my opinion, and the fact that they do better Americanized chinese dishes for the less adventurous kids, girlfriends, out of town guests, and you have a real winner. Also the rooms are sooo much nicer.
Anyone else feeling a rise n the status of this place?
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