Is it spicy Sichuan dishes that you don’t gravitate toward, or other aspects of the cuisine?
I think you’d be able to carve out a nice meal of non-spicy food. I stay clear of the Cantonese or Chinese American leaning dishes—- Their chow mein is the only one I had and it wasn’t very good. Anyone else have experience with the non-Sichuan dishes here?
For non spicy stuff, sichuan or otherwise, they do good versions of a beef roll, smoked duck, bitter melon with honey, and pea sprouts (not a wide variety of seasonal greens IIRC). I would avoid the turkey style Chicken (probably refers to the country, it’s basically chicken in Italian dressing) and their Dan Dan noodles, which they no longer make with meat. I’ve been curious about a few Shanghainese items on their menu, but haven’t tried them since Bund Shanghai is across the street.
Their advertising is hilarious. A few years ago they declared themselves as part of Michael Bauer’s top 10 restaurants in San Francisco, when in reality they were included in his ten picks for Chinatown ( they weren’t yet part of his top 100 IIRC). Now, they are declaring chili house, their sister restaurant, Eater’s “best Chinese restaurant in San Francisco.” When you look at the eater article, they are indeed number one—- alphabetically!
