Latest news with #SichuanCuisine
Malay Mail
10-07-2025
- General
- Malay Mail
Head to Puchong's Sha Sha Noodles for a unique Chinese-style mashed potato noodle
PUCHONG, July 10 — In an age run by cold, unthinking algorithms, even the deeply human idea of food hasn't been spared from the increasingly crowded fight for eyeballs in the attention economy. For every comforting, decades-old family recipe that endures, three more gaudy, Frankensteined creations designed to be eaten through a screen come alive. Most don't last, but the few that do tend to share a few things: they're usually just a small tweak on something familiar, they're easy to grasp, and most importantly, they're actually good. With centuries of development, Chinese cuisine and, by extension, Sichuan cuisine are often seen as deeply rooted and time-honoured. Dishes like mapo tofu trace their origins back hundreds of years, while others, such as the now wildly popular suan cai yu, were only created as recently as the 1990s. With the rise of the Internet and increasing Westernisation in China, a new wave of street food has emerged that looks quite different from what it was before. These dishes are starting to appear here, with some quickly finding favour with the Malaysian palate. Look for the bright red 'Shasha mee' store sign. — Picture by Ethan Lau Enter Sha Sha Noodles in Bandar Puteri Puchong. Opened in August last year by a twenty-something Chengdu native, the shop specialises in a dish of mashed potato noodles. That's right, mashed potatoes, like the Western-style kind, served over wheat noodles similar to thin pan mee, and topped with a zha jiang style pork mince sauce. As far as I can tell, the earliest mention of the dish (土豆泥拌面, tudou ni banmian in Mandarin) goes back to late 2023, but it began to go truly viral on Chinese social platforms in 2024. Similar dishes featuring potatoes and noodles have existed before, such as 洋芋凉面 (yangyu liang mian), which features fried chopped potatoes in Sichuanese cold noodles, but this particular version relies on the starchy qualities of mashed potatoes to thicken the sauce and coat the noodles. So what does this viral hit taste like here? A bowl goes for RM14.90 and arrives looking deceptively simple: a pile of yellow mash, minced pork and a single blanched green sit on a bed of springy noodles, obscuring a fiery red chilli oil underneath. Do not miss the condiment station at Sha Sha Noodles. — Picture by Ethan Lau Some assembly is required. Head to the condiment counter to grab some black vinegar, coriander and scallions. I recommend going heavy on the coriander. Everything goes into the bowl and gets mixed up, at which point the mashed potatoes begin working their magic, thickening and stiffening the oils and liquids into a dense, cohesive mixture that coats the noodles in a delicious mess of orange. The mashed potatoes thicken the sauce, so that it coats every strand of noodle. — Picture by Ethan Lau The potatoes integrate seamlessly into the sauce with no mealy or lumpy bits left behind, so all that remains is a complex mixture of savoury, tangy and slightly spicy flavours, with springy noodles, meaty mince and crunchy, bright herbs to finish. Fair warning: even with a decently sized portion like this one, it is highly likely that one will feel rather bloated after finishing the meal. Not a fan of double carb jeopardy? For the same price, there is an alternative with peas instead of potatoes, though its ability to thicken the sauce is not quite on the same level. The peas are similar, but nowhere near as effective at thickening the sauce as potatoes were. — Picture by Ethan Lau Also on the menu are more conventional beef noodles (RM14.90) and, for a snack, Chengdu spicy dumplings (RM9.90). A speciality of Sichuan, these are chao shou, rustic square dumplings filled only with pork, served in an extremely spicy pool of chilli oil. This is far spicier than what goes on the noodles. The filling is seasoned well, so if the tastebuds are not completely singed, one can get some idea of what it might taste like. These Chengdu 'chaoshou' have more meat in the filling, compared to 'wantan'. — Picture by Ethan Lau Interestingly, there are deep-fried chickpeas bobbing around the bowl, offering a crunchy, spicy bite in between dumplings. It remains to be seen whether this will last, but for now, this viral dish seems to tick all the right boxes. As with most trends, its staying power may depend less on the dish itself than on whether people keep posting about it. This article included. 莎莎面馆 • Sha Sha Noodles • Puchong 10, Jalan Puteri 2/3, Bandar Puteri, Puchong, Selangor. Open daily, 11am-10pm Tel: 011-1676 3130 Instagram: @shashanoodles * This is an independent review where the writer paid for the meal. * Follow us on Instagram @eatdrinkmm for more food gems. * Follow Ethan Lau on Instagram @eatenlau for more musings on food and mildly self-deprecating attempts at humour.
South China Morning Post
08-07-2025
- Business
- South China Morning Post
Your Hong Kong weekend food guide for July 11-13
Besides the bar events blasting Hong Kong's cocktail scene this week, the city has been blessed with an abundance of new restaurant openings. Whether Korean comfort food or affordable Sichuan cuisine, fill your plates and spend this weekend tasting the new joints in town before the French holiday Bastille Day arrives on Monday. Advertisement If you're looking to make a special reservation this week, the 2025 100 Top Tables Guide can help you pick the perfect spot. Friday, July 11 Sichuan Rouge – a new restaurant in Causeway Bay, Hong Kong – features dishes like boiled hand-cut beef. Photo: Sichuan Rouge Sichuan Rouge, helmed by renowned Sichuan chef Hu Taiqing and home-grown veteran Kenny Chan, just soft launched. The restaurant aims to showcase affordable, fine Sichuan cuisine with authentic ingredients sourced from Sichuan and Chongqing. Challenging the notion that Sichuan food is solely about numbing spiciness, the menu offers a rich and complex array of flavours, from razor clams with Sichuan peppercorn to the popular Chengdu street food of sliced beef and ox tripe in chilli sauce. Other highlights include the succulent deep-fried sliced beef with Sichuan peppercorn and rock salt, chilled South African abalone with Hangzhou chilli, and young pigeon with pepper. Where: 27/F, Soundwill Plaza II, Midtown, 1-29 Tang Lung Street, Causeway Bay Saturday, July 12 Korea's premium tteokbokki pot restaurant chain, Young Dabang, is now open in Sha Tin. Photo: Young Dabang Korea's premium tteokbokki pot restaurant chain, Young Dabang, has opened its first Hong Kong location at Sha Tin's New Town Plaza, serving up popular Korean soul food while paying homage to the 1980s coffee shops that served as neighbourhood gathering spots in Korea.
Irish Times
04-07-2025
- Business
- Irish Times
China Sichuan to Go takeaway review: The aromatic duck alone is worth the trip
What's on offer? China Sichuan originally did takeaway more than 25 years ago, back when it was run by Kevin Hui's parents on Kilmacud Road in Stillorgan , Co Dublin. During Covid, Kevin briefly revived a collection service out of Whelehan's Wines in Loughlinstown, but that ended when the main restaurant reopened. Still, demand for top-tier Chinese takeaway never went away. China Sichuan to Go is the response: a spin-off focused on lunch and early evening orders, serving a tight menu of dishes from the mothership – same technique, less formality. It opens from 8am on weekdays with coffee and pastries, and has a small retail section selling house-made sauces, dried noodles and a few well-chosen wines. What did we order? Wonton dumpling soup, crispy vegetarian dumplings, Sichuan aromatic duck, steamed rice, Chongqing chicken and Mapo tofu. How was the service? You order online, choose a collection time and show up. Ours was ready on the dot, piping hot and packed properly – no leaks, no waiting. READ MORE China Sichuan to Go has a small retail section within the takeaway Was the food nice? The wonton dumpling soup is a strong start: a clear broth with bok choi, spring onions, and dumplings stuffed with seasoned chicken and pork – light but satisfying. The crispy vegetarian dumplings are even better: golden, delicately spiced and filled with chopped cabbage and carrot. The Sichuan aromatic duck is the star of the show. Two generous Silverhill duck breasts are served sliced, with a crunchy outside coating while staying juicy inside. It comes in a compartmentalised container, with cucumber, spring onion, a mellow plum sauce and two packs of pancakes to wrap it all up. The duck alone could feed two. Chongqing chicken is spicy, salty and crunchy, a pile of deep-fried chicken pieces tossed with dried chillies, spring onions, cabbage and a scattering of cashew nuts. It's like a Sichuan version of popcorn chicken. The Mapo tofu is also good. Cubes of soft tofu in a punchy, oily sauce of fermented bean paste, dried chilli and Sichuan peppercorns. It's fiery but not overwhelming, and great with steamed rice. What about the packaging? Everything is packed into a large paper bag. Plastic containers – recyclable but not ideal – are used for the main dishes, and the rice is in a cardboard container. What did it cost? €84.40 for dinner for three people: Wonton dumpling soup, €8.95; crispy vegetarian dumplings, €10.95; Sichuan aromatic duck, €27; Chong Qing chicken with steamed rice, €22; Mapo tofu, with steamed rice, €15.50. Where does it deliver? Takeaway only, open Mon-Fri, 8am-9pm; Sat-Sun, 3pm-9.30pm. Delivery is planned for September. Would I order it again? Yes. The duck alone is worth the trip. Everything else was well made and full of flavour.
South China Morning Post
17-06-2025
- Entertainment
- South China Morning Post
Hong Kong new openings, from a refreshed Chinese fine dine to an iconic teahouse
China Tang Roasted squab flavoured with aged tangerine peel. Photo: courtesy China Tang Landmark The Landmark's upscale Chinese restaurant has reopened its doors after a two-month renovation, blending its rich heritage with a fresh, elegant design. Inspired by his global travels, executive chef Menex Cheung introduces a new menu that marries the bold flavours of Cantonese, Sichuan and Beijing cuisines. Signature dishes include the roasted squab, prepared using the 'pipa' roasting method and infused with aged tangerine peel, for a tender bite and aromatic finish. Advertisement Shop 411-413, 4/F, Landmark Atrium, 15 Queen's Road Central Aer Aer's food menu was created by chef Andy Mast of Honky Tonks Tavern. Photo: courtesy Aer A hard-hitting DJ programme, elevated comfort food by chef Andy Mast and bar master Nikita Matveev's inventive cocktails make this new opening a must-visit. Affordable tipples include pandan-infused classics and new recipes inspired by fashion labels, while a state-of-the-art quadraphonic sound system manned by a rotating roster of the city's best selectors keeps the beats pumping through the week. UG/F, Ming Hing House, 52-56 Staunton Street, SoHo, Central Lin Heung Lau Hong Kong's iconic teahouse Lin Heung Lau has opened its first-ever branch in Tsim Sha Tsui, Hong Kong. Photo: Alexander Mak The Hong Kong teahouse has opened its first-ever branch outside Central, serving dim sum 24 hours a day in Tsim Sha Tsui. Situated across two floors on Kimberley Road near Knutsford Terrace, this venue stays true to tradition with vintage teaware and classic dim sum trolleys offering the now seldom-seen pushcart service. With the original Wellington Street location having reopened under new management in 2024, Lin Heung Lau continues to charm locals and visitors alike, now with a live DJ on nostalgic nights to dial up the classic yum cha experience.
CBS News
31-05-2025
- Business
- CBS News
Pepper House serves up top Chinese food in the nation with authentic Sichuan flavors
Pepper House serves up top Chinese food in the nation with authentic Sichuan flavors Pepper House serves up top Chinese food in the nation with authentic Sichuan flavors Pepper House serves up top Chinese food in the nation with authentic Sichuan flavors Pepper House, a local Chinese restaurant in Ellicott City, is attracting people from all over after getting national recognition as one of the county's top restaurants. Nestled along Route 40 in an office complex, Pepper House offers authentic Sichuan flavors. When Yuan Shen and her husband Frank Liang opened the restaurant during the pandemic in 2020, they never imagined making it on the national map. "Both me and my husband were teachers," said Shen. "We know nothing about restaurant. We never ran [a] restaurant before. But just one day, he said, 'Could we make real Sichuan food for American friend?' " Recently, Pepper House earned the 11th spot on Yelp's 2024 list of top 100 Chinese restaurants in the U.S., encouraging many supporters to come out and congratulate them. The ranking is now attracting people from all over, including Pennsylvania, Virginia, D.C., and more. What exactly is Sichuan cuisine? With over 200 reviews and a stellar 4.7-star rating on Yelp, customers praise Pepper House for its spicy, fragrant, and flavorful dishes that capture the essence of Sichuan cuisine, mostly known for its numbing effect from Sichuan peppercorns. "The flavor is incredible, and she's right, it's the flavor more than the spiciness," said Ryan, a customer who was dining inside Pepper House. "Everything blends together so well." Their secret is that everything is made from scratch and with love. "Our chili oil sauces, and dumplings, and noodles all are handmade," said Shen. "It's very tasty, yeah, it's different." That's what brings customers like Vineeth Garnepudi and Jack Ragonese returning for more. "We really like Sichuan food," Vineeth exclaimed. "I had to give it a try," said Jack. "I loved it the first time, so I had to come back." Both say they're proud to see Howard County represented at the national level. When Shen and Frank are not running their restaurant, they're singing opera. As a professional opera singer, Frank still teaches students sometimes at the restaurant, and when it's not busy, he plays the piano. It's music to your ears and food for your soul. "We want more and more people, all the country, all the people from everywhere to try this because it's good!" said Shen.
