My obsession with Sichuan cuisine is skyrocketing out of control. I love the numbing, crackling heat of the Sichuan peppers, and the incredibly satisfying, flickering burn as I devour each dish... it's like I can't get enough before my next hit!
Si Jie is one of my favorite Sichuan restaurants (though I assure you the bar is not high) even though it is technically billed as a private kitchen. In its new space in Causeway Bay, though, it looks and feels just like a restaurant. Because one of my very best friends was visiting, I couldn't resist taking her there to sample some of my favorite dishes. Yummmmm.
Si Jie is one of my favorite Sichuan restaurants (though I assure you the bar is not high) even though it is technically billed as a private kitchen. In its new space in Causeway Bay, though, it looks and feels just like a restaurant. Because one of my very best friends was visiting, I couldn't resist taking her there to sample some of my favorite dishes. Yummmmm.
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| Fish in hot chili oil - the only dish I didn't think was done that well. A little too oily. |
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| "Married Couple's Slice of Lung" - the Chinese are so good at naming dishes...click here for the supposed origin |
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| Red chili chicken, one of my favorites. You just have to get good at dodging the chili peppers and peppercorns |
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| Another Sichuan classic, dry fried string beans - these were reaaaaaally good. |
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| Cold spicy noodles - probably my favorite appetizer |
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