13 / 20

Red Chilli

L'avis de Gault&Millau

Just when you think you know Chinese food, along comes a talent like Zheng Hua Zeng, whose mastery of heat, smoke and spice will shatter what you think you know about Chinese regional cuisine. The large dining room exudes Chinese elegance, with heavy, glass-topped, rosewood tables, ebony screens and embroidered chandeliers, making it an ideal choice for families and groups. Sichuan food is perfect for sharing, and the menu abounds with both fiery and mild selections, with generous serves and large dishes you will want to linger over. Spicy cumin lamb has plenty of zing, while chicken in red chilli – another Sichuan classic – features succulent morsels of deep-fried chicken among a small mountain of radiant red chillis. A stirfry of steamed-then-sliced pork belly sings with garlic, leeks and more chilli, while sides like lettuce stem in house-made chilli oil are tantalising, with cool crisp lettuce offset by the heat of the oil and spicy funk of black vinegar. PSST! Cool night? Grab a two-toned Sichuan hotpot and enjoy the best of both spicy and savoury – perfect for groups. Reviewed for the 2017 Guide.

Adresse

Level 1, 8 Dixon Street, Haymarket
2000 Sydney

Contact

+61 2 9211 8122
Voir le site web

Horaires

Lundi  11:30 - 14:30 / 17:00 - 21:30
Mardi  11:30 - 14:30 / 17:00 - 21:30
Mercredi  11:30 - 14:30 / 17:00 - 21:30
Jeudi  11:30 - 14:30 / 17:00 - 21:30
Vendredi  11:30 - 14:30 / 17:00 - 22:00
Samedi  11:30 - 14:30 / 17:00 - 22:00
Dimanche  11:30 - 14:30 / 17:00 - 21:30

Equipe

  • Zheng Hua Zeng,  Chef

Catégories

Chinois Végétarien Traditionnel Bistro/Brasserie

Publicité

Formules

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