Sichuan House @ Melbourne CBD

The last few weeks were busy weeks of eating out. The Wife's Cousin was in town and after meals of pasta, pizza and all kind of different cuisines, we decided to go back to our roots. Walking along the street of Chinatown and in front of Sichuan House, the Cousin commented he was craving for Sichuan hot and sour soup and proclaimed that dinner will be in Sichuan House.


When he moaned about the menu, I realised what he was after was the hot and sour soup you get in the English menu of a typical Chinese restaurant. What we got ourselves into was the land of all kind of chillies. Despite not seeing what he wanted, we soldiered on and chose the least spiciest dishes (yes, ironic in a Sichuan restaurant).

Tea smoked duck, not spicy at all! However it was incredibly salty, smoked yes but no taste of tea at all.

The pork ribs with dried chillies, peppercorns and cumin. Dust everything out and what you get is juicy chunks of meats. However it is either a like it or hate it dish because of the numbing effect you get from the peppercorns. Kind of an interesting after effect.

This was more sweet than spicy but that wa! s how we liked it. The sauce barely coated the deep fried eggplant, maintaining that crispiness. We loved this dish.

Over the course of dinner, we saw pots and plates of different kinds of chilli; certainly a paradise for those who love their food hot and spicy. As for me? I think I might come back for the eggplant and attempt one of the less spicier dishes because everything else on the menu sounds and looks terribly spicy.

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Verdict: 3.5 stars out of 5 stars. Only for those who love their food, spicy and oily!