After reading in Indyweek that the former chef at Super Wok in Cary had opened his own restaurant, being a fan, we had to go try it out.
For apps, we got the wontons in chili oil and the cold sliced chicken (breast) in chili oil. The wontons weren't a big hit. The wrappers were thicker than we prefer, dense and too chewy. The Chengdu wontons in chili oil at Gourmet Kingdom (GK) are better. The chicken, however, was divine! The chili oil tasted different from what was used for the wontons, a distinct sweetness thus a more balanced flavor.
For mains, we got squirrel tail whole fish, fried eggplant stuffed with pork and chives, squid with salt and pepper, and Szechuan beef. I don't think frying the eggplant is a good idea; would have preferred it with good old garlic sauce, like at GK. The fried squid was fine; generous portion. The two standouts were the fish and the beef dishes. The flesh of the fish is cut in a diamond pattern and then fried with slightly sweet sauce with carrots, peas, and mushrooms. The sauce was a bit gelatinous but tasty. It would have been amazing with the chili oil used for the cold chicken app. Wonder if they will let me make a special request next time? The beef was tender and slightly smoky (I guess that what they mean by "wok hei").
The restaurant is brightly lit and has a stunning tile mural on the wall, so from an ambiance and atmosphere perspective, it is better that GK. Prices and food quality/execution are comparable to GK. But GK is closer to me so I will give it a draw. Szechuan Garnder doesn't supplant GK but it's a good alternative for a change of pace.