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Apr 20, 2007 07:01 AM

MSP - Teahouse Szechuan Opening in St Paul? Anyone been there?

Saw in the Pioneer Press that a second branch of the Teahouse Szechuan restaurant from Plymouth is open in Saint Paul. Has anyone been to it yet? How does it compare to Little Szechuan on University? What things did you order? Has anyone tried their dim sum - which I understand is ordered from a menu rather than the traditional dim sum carts. Thanks!

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  1. i recently went to Tea House in Plymouth - great service - and i got Kung Pao Chicken - not so spicy - but it was very good. also, large potions. and reasonably priced. ever been to Yummy on Eat Street - excellent dim sum carts and all -

    1. According to Kathie Jenkins Small Bites in yesterday's Pioneer Press, she especially liked the pork belly drizzled in garlic sauce, sesame pancake, fried pork buns, gui chow chicken, and spicy eggplant. I can't wait to try it myself and/or hear from a 'hound who's been to the new "T2" location.


      1. Yes. I went a couple of weeks ago and was fortunate enough to have a good conversation with the manager. The food was great, especially off the Szechuan section at the back. They have one cook who is from the Chinese state cooking school in Chendu, and another for the weekend dim sum service. The manager is fresh in from NYC, and has ensured that the juicy buns popular there are on the menu here. The decor has been upgraded substantially from the previous mom and pop chow mein joint (Ho Mei) that used to occupy the site, and the food is a 100% improvement.

        1. I was just at the Plymouth location last Friday and I have to say, I was frustrated by the servers continuous suggestion that we order the 'less spicy' option.

          I understand his wanting to make us happy with our choices, but it seemed like it was more condescending than helpful.

          How do the rest of you, who can handle heat, deal with this? Don't get me wrong, I want to taste the flavors, but a little sweat on the brow is OK.

          1 Reply
          1. re: MayrMN

            I'm a regular of the Plymouth location - basically I tried everything on the Sechuan menu. I either don't listen to suggestions, or just order before they get a chance. If they interject: "Oh, that's very spicy sir," then I usually respond: "Well then can you make it more spicy?".

            Great joint. Great food. Reasonable prices. My favorites: Double boiled pork, Bamboo shoots with chili oil (cold dish), and Pi Pao Tofu. Man, I'm in Thailand right now and I miss that place...

          2. I went back for a second visit this past Thursday evening. A half dozen tables filled, and all by older Chinese-Americans. I agree, the twice cooked pork is a real stand out if you have some appreciation for the succulence of pork belly. The BonBon Chicken was spicy, but didn't have the depth of flavor or the crushed/shredded texture that I wanted. No roasted sesame flavor. The shredded pork with preserved mustard green soup was very good with shreds of very fresh snow peas adding to the mix of flavors. The DanDan noodles were solid. I really like the juicy-buns, but they are not as thin skinned and delicate as some might want. I will probably go for Dim Sum next weekend.

            2 Replies
            1. re: ChrisS

              Juicy buns? Oooooh, please tell me more. Are they anything like the soup dumplings at China Jen? Or are they something unique to Szechuan cuisine?


              1. re: AnneInMpls

                I haven't been to China Jen, but I suspect they are. They are more Shanghai dim sum than Szechuan, and are made by wrapping a meatball and a small cube of cold consume in a thin dumpling skin and then steaming it until piping hot. You eat them by picking them up with a spoon, pouring a little black vinegar dressing over the top, biting a little hole in the side, sucking out the soup, and then eating the rest of the dumpling. The St. Paul location will be focused on Shanghai style Dim Sum and Szechuan cuisine as specialties.