Spicy Sichuan (Glebe)

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Reviews of Spicy Sichuan (Glebe)

  • dandybell
    dandybell   19 reviews
    This place is expensive. That's the absolute first thought that comes to my mind. They also charge you for tea, which in many Chinese restaurants comes for free, so I find they're looking out for their business more than they're looking out for you.

    On the other hand, they serve good food. I love Sichuan food, and have definitely gotten myself quite sick eating it, both in Sydney and in Sichuan.

    So if you're interested in a good meal at a relatively nasty price, try this place out. On the other hand, if you're interested in a good meal and you find their prices too high, you can do what I do and simply visit a different suburb, because there are plenty of quality Sichuan restaurants elsewhere in Sydney which are cheaper.

    Also, Glebe has great restaurants, so there's no need to visit a Sichuan restaurant for a good meal. And if you do want to visit a Sichuan restaurant for a good meal, Sydney has better suburbs than Glebe for you to find one in.

    Having said that, this restaurant _is_ quite good.

    1 year ago

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Editorial Reviews

  • Spicy Sichuan Restaurant

    Joanna Savill

    Tuesday, December 18, 2007

    This newish hotspot is as gaudily unsubtle as Sichuan cuisine.

    With its fairy-light facade winking across Broadway, this newish hotspot is as gaudily unsubtle as Sichuan cuisine. Front-of-house, studenty types race around, wearing black pantaloons, their lucky-red silk jackets pinned with teddy-bear-cutesy yellow plastic ID tags. The full-colour photo menu takes you through Sichuan fare in all its chilli-vermilion garishness. Jump in where it's hot with a chilli-laced three delicacies cold dish combo ($18.80): deep fried fish smeared with dark-cured soy beans, spicy chicken in sesame paste and lightly vinegared pickled veg. Less piquant is a lacey doily of Sichuan fried dumplings: soup-squirting parcels fried in a frilly disc ($7.80) or green beans with pork mince (pictured) ($12.80). Fire up again with whole fish on a bed of dried chillies ($28) or cumin and Sichuan-pepper-crusted beef in brick-red chilli oil ($18.80). Litres of Chinese tea are the best foil for the capsaicin

    Source: Sydney Morning Herald

    Full review on Sydney Morning Herald

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