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Spy vs. Spy: Sichuan vs. Szechuan: Lucky Dragon vs. Best Szechuan

Ciao Bob | Oct 5, 200501:28 PM

Great rivalries need a winner, and my vote goes to Lucky Dragon in this "heated" contest.

My girlfriend and I decided to follow-up the amazing meal at Lucky Dragon on Friday, with a contender for the best Szechuan in SGV -- Best Szechuan Chili & Seafood (230 N. Garfield Ave., No. 12D Monterey Park; (626) 572-46290) -- on Sunday.

We are preparing, with all our bowels, for a trip to China (including the Yangtze/Chonquing City) next week.

To be fair, both are great and Best was out of Lobster when we arrived at 8PM on Sunday. They replaced it with a chili shrimp (in shell), prepared the same way as the "Golden Lobster" and it was really, really good.
The one dish we enjoyed more at Best was the Chinese Bacon with Vegetables (called Preserved Pork with Vegetables at Best and Bacon with Green beans at L.D.).

The Wontons in chili where much, much better at L.D. (both the wontons and the broth were far superior).

Chongquing Chicken also excelled at Lucky Dragon by comparison to B.S., a much more satisfying "Ma." I started to wonder if they even had real Sichuan peppercorns at B.S., or (more likely, I guess) whether they avoided the use of them due to our fair skin hue. They did not have water boiled beef which I found one of the best dishes at L.D. (and, indeed, one of the best I've ever had in all of the SGV, for that matter). They also did not have (unless it was written in Chinese characters and not U.S. government-sanctioned Arabic letters) Ma Po Tofu, which was superb at L.D. Unfortunately, we did not have the Tea Smoked Duck at either place.

Overall: we "liked" Best and we "LOVED" Lucky.

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