Restaurant
Szechuan Chongqing
October 8, 2009
With the return of family scion and Hong Kong award-winning chef Robert Wong, the bar for Sichuan authenticity has been raised significantly. Beer-braised boneless duck ($16.96 to $27.95) seamlessly blends spicy heat with mellow lager depth. The toothpick-speared beef ($12.75) comes buried in a pile of fagara chili peppers. Call ahead to order the deep-fried lychee chicken: addictive morsels of heat, spice, and sweetness. Service is friendly and regulars are greeted by name.
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