The food here is Sichuan style, both piquant and complex; and it’s reasonably unfamiliar, so the full-colour photo menu is a godsend... however I wont even pretend to understand all of the dishes contained within.
So if anyone can explain what Tortoise-plastron glue with Honeydew Jelly is, I'd certainly be interested!
We started gently with a lacy doily of Fried Dumplings Sichuan Style ($7.80/ 6 pieces); they were good, but you had to really plan for the hot liquid explosion that occurs as you take your first bite. I loved the way they had made them into one lacy pancake that was so delicate!
We then moved on to some stranger dishes, in the Cold Dish Combination ($29.80/ 5 dishes), where you select which cold dishes you'd like it to include. In the centre you can see Spicy Flavoured Bean Jelly; at the top there is Sliced Pork in Garlic Sauce which I really enjoyed; and proceeding clockwise there is Sichuan Pickled Vegetables; then Spicy Chicken Shreds in Sesame Paste Sauce; and finally the quite lovely jerky-like Deep Fried Beef Shreds with Sesame in Chilli Oil.
The least successful thing we tried was the Fried Potato Shreds and Duck Shreds Pancake ($12.80) - there wasn't anything wrong with it, it just would have made a better bar snack than part of a meal.
Best of all was the Kung Bao Chicken with Red Pepper and Peanuts ($12.80) – just avoid the chillis with the seeds inside them unless you want to gulp Chinese Tea ($1/head) to put out the fire in your mouth!
The wine list boasts low mark-ups and nice matches for the cuisine; I liked the Grant Burge East Argyle Pinot Gris ($29.80) in this respect. Your meal is delivered very quickly, and your dollar goes a long way here - but yeah, the decor is a bit over the top.
1-9 Glebe Point Road, Glebe
Ph: (02) 9660 8200