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Apr 12, 2008 08:01 AM

Classic Sichuan -- new chef?

It seems as if a new chef has taken over at Classic Sichuan in Millbrae. Has anyone else noticed this?

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  1. 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?

    1 Reply
    1. re: Nancy Berry

      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.