About, Spicy Sichuan Restaurant

Spicy Sichuan Restaurant is situated in Glebe Point Road just a short distance from Sydney's CBD. Be it for lunch,dinner or a family party, the ambience of the traditional Chinese decoration of Spicy Sichuan Restaurant makes a contrast to the busy city life. With lanterns glowing outside and Chinese poems and paintings as well as ancient Chinese masks displayed inside, patrons will feel like they're in China while having the most mouth watering Sichuan dishes in Sydney.
Due to the dedication of our experienced chefs and friendly, service minded staff, Spicy Sichuan Restaurant has grown to be a mature, high class and unique restaurant since its opening last year. We are devoted to delivering delicious , healthy Sichuan food to our patrons and are eager to receive their comments and advice. After a year’s hard-work and improvement, Spicy Sichuan Restaurant now enjoys the high praise of patrons
from many different places. It has also captured the spotlight of The Sydney
Morning Herald, Daily Telegraph and BBC radio . We hope our restaurant,
along with Sichuan cuisine and Chinese culture will become familiar to more
and more people in Australia, we need your feedback and opinions to help
us establish Spicy Sichuan Restaurant as a first class restaurant in Sydney.

Contact Number:
City Flagship Store
02 9211 4222

Glebe Branch Store
02 9660 8200

Specialties

Twice-cooked pork
Twice cooked pork is a very popular traditional Sichuan dish with a long history. The cooking involves first boiling pork, then stir frying it in hot oil.

Kungbao Chicken
Kungbao Chicken is named after its creator Ding Baozhen(1820-1886), a late Qing dynasty official whose title was Gong Bao, or palatial guardian. This dish is fried diced chicken with crispy peanuts, chili and cashew nuts . In western countries, Kungbao Chicken has become a symbol of quality Chinese cuisine.

Mapo Toufu
Mapo Toufu is perhaps one of the most typical Sichuan local dishes. It came from a restaurant whose owner’s nickname was Chen Mapo due to her pockmarked face. In Chinese Mapo means pockmarked granny. Spicy, hot, tender and fresh with a tasty flavor the toufu dish she cooked was called Mapo toufu.

Smoked Duck
Smoked duck is an essential dish of Sichuan cuisine. The preparation begins by marinating the duck in peppercorn, Chinese wine, ginger, garlic and salt. After drying, the duck is smoked and steamed for another 10-15 minutes before being fried until its skin is crisp.

Dry-fried Diced Chicken With Red Chili
This dish looks easy but requires a high level of cooking skill. The diced chicken needs to be fried appropriately and the chili and peppercorn has to be imported from Sichuan so that the spicy, hot and numbing flavors can be delivered.