Red Chilli Sichuan Restaurant - Sydney

Memory on tongue tip 5/5<br/ Sliced thin, lips numbing, plenty of veg to go with.<br/ <br/ Jelly noodles in chilli oil 5/5<br/ The best I have had in Sydney. A hint of sweetness and the addition of garlic paste was fantastic!<br/ <br/ Crab egg tofu stew 3/5<br/ Very good dish if done well but their crab eggs and satay sauce taste weird in this soup. The silky tofu was fine.<br/ <br/ Service was was quite good. I would recommend this for authentic Sichuan food! Xihuahua liked those dishes too.

I like sichuan food but I must admit I havent tried many places aside from the various Red Chilli Sichuan branches. I guess it's because it's good and so I'm happy to stick with it.<br/ <br/ The restaurant has a variety of dishes including non spicy for those who can't handle it. The cold bean noodle was a great refreshing and spicy way to start the meal. The shredded pork on hoisin sauce and wrap reminds you of the peking duck wraps, better to get the actual peking duck dish at a chinese restaurant I reckon. The fried pumpking with salted egg yolk was interesting, however a bit oily. Fried rice with mince, veggies and preserved bean was not bad. There are better dishes from the menu that we didn't have on this occasion.<br/ <br/ They charge per person for tea.

Recently we took a wander down Dixon Street and ended up at the place that pioneered Sichuan cuisine in the Sydney region, all the way back in 2002. It’s called Red Chilli Sichuan Restaurant, and you access it via a carpeted staircase that has seen better days. The dining room however, is expansive and nicely decorated, with an array of private dining spaces. High backed wooden chairs surround golden-topped tables that are bathed in yellow light. Slate tiles frame a viewing window into the kitchen, where a calm, efficient white-clad chef labours.The second you’re seated, your table is instantly treated to tea and an appetite-inspiring plate of spicy Sichuan-style cabbage and peanuts. It’s got bite – as has much of the traditional, Sichuan menu, though it also contains Sichuan dishes that are devoid of heat, like tea smoked duck. Anticipating a chilli-heavy meal, we load up on...

The food here is not for the weak! The spice is unlike anything but the flavour is immense! The deep fried pork beans are absolutely delicious and the Szechuan chicken with chilli's is hot but amazing! Definitely a place for people who dare to eat hot and can survive!

This is an amazing restaurant. It is based on traditional Sichuan cuisine, at the same time it also have some creative dishes like the 'Stir Fried Snow Crab with Chili Sauce '. The best deep impression which l remembered was the 'Deep Fried Chicken Dices with Hot Dry Chili '. It cooked with Sichuan pepper powder, chili, garlic and shallot. Wonderful tasting!!Excellent restaurant!!!