It seems as if a new chef has taken over at Classic Sichuan in Millbrae. Has anyone else noticed this?
In what ways has the food changed here? Is it better or worse or just different from the food at your other visits to this restaurant?
It is not as good. The sauces are more oily, the dry cooked dishes are not as dry, and the overall quality seems down to my tastes.
Classic Valentine's Day Dishes
Marche new chef?
Classic Sichuan no more?
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