Seven Star Szechuan

[AndrewS]

I've gotten carryout from Seven Star twice in the last week or so and just wanted to throw it a good mention. I've been to Szechuan Chef in Bellvue, but didn't overlap on dishes so I can't compare there, but didn't think Seven Star suffered overall. My experience with Szechuan food is based on eating at a variety of the SGV joints in LA, including a Chung King addiction. I didn't see some of my favorite cold dishes on the Sevn Star menu- no cured smoked ear, for instance, nor the hot delicate sizzling rice dishes which play off the fire of the rest of Szechuan food well. The cumin lamb was quite tasty, but a wetter prep than I'm used to with onions (something I haven't associated with the dish in the past), and bell peppers as opposed to pickled hot peppers (there may have been a couple in there, but not as the primary veg). The water-boiled fish was good- lots of nice fresh fish fillets, but not enough cabbage for my taste and light on the Szechuan peppercorns. The hand shaved noodles are excellent in the chow mein prep, but got waterlogged in the dan dan prep (which has never been one of my faves, frankly- peanut butter is a bit sweet for my palate). The fried chicken in spicey sauce rocked- someone there knows how to fry.

All in all, not the beginning and end of Szechuan food, but a damn tasty meal, and a menu I want to get to know better.

Andrew

[dagoose]

Living around the corner from 7 star and Sichuanese and have once been to Szechuan chef--I had the hot pot and would agree it blew the other two out of the water. That said, Sichuanese has the worst hot pot. But their boiled fish and green onion pancake are much better than 7 stars.

So my point? It really varies dish to dish, and when we're craving one dish, we just go to the right restaurant. Would love to hear more opinions on the 7 star vs. Sichuanese debate though.

[christy319]

Dagoose--tell me about the boiled fish. Is it a soupy, very heavy on the Szechuan peppercorn type dish? Does it have other stuff in it? (Tofu, dried mushrooms, bean sprouts)??

[Jeffo405]

I've always found that many of the dishes at Sichuanese Cuisine rival those I had in China. Especially the Sichuan Chicken. (Not sure of the exact name.) HOWEVER, I haven't been there for a while...

[jenn]

And see, we found the opposite. We've been to China multiple times plus we used to live in LA where we spent way too much time in SGV eatting Sichuan food. So we went to Sichuanese the first time [before we moved when we were house hunting] because we heard it was the best Sichuan food in Seattle. HTG, at the end of the meal my husband and I were sooooo sad because it was soooo blech and bland compared to what we had in LA [where despite the lack of active culture, there is some damn fine Sichuan food] or in China.
We tried it again because we wanted it to be good. We spent the entire time sighing and being sad that we weren't at Bamboo Garden or across the street at Seven Stars. At this point, I might try it again for lunch because I work downtown but I seriously doubt that I could get my husband to forgo a trip to Bamboo Garden [and miss the frog and the bunny and the Swimming fire fish] to give them another chance.

[dagoose]

I answered a bit on the other thread, but at sichuanese and at Chiang's it is basically the same dish, a thick almost saucey more than soupy--but soup like in the sauce to fish/stuff ratio, heavy on the peppercorns, basically just fish and cooked lettuce. I remember the 1st time I had it Li at Chiang's mentioned it was a favorite in Sichuan and very famous dish, and talked to us about how americans don't like cooked lettuce. However, I think it is great in this dish. Didn't like the 7 stars version though--like they traded out the peppercorns for ginger or something. gross.

[christy319]

Oh, no wood ear mushrooms or tofu or sprouts or anything? Hmm. Lol, I actually kind of avoid the fish part of the dish at BG because I'm not a tilapia fan. Thanks for describing it.

[dagoose]

Bummer--for anyone else out there, it is a great fish preparation, the fish just kind of melts in your mouth, it's very nice.

I know Chiang's also does the same preparation, but with beef. I don't know about Sichuanese.

[equinoise]

I agree that Sichuanese Cuisine has a sub par hot pot. It just lacked the peppercorn ma la flavor. 7 stars has a somewhat more extensive menu than Sichuanese Cuisine IIRC, and I think the ingredient quality is better at 7 stars.

That being said, I think both are way behind Szechuan Chef or Bamboo Garden in terms of quality of ingredients, depth and breadth of menu, actually using a detectable amount of Sichuan peppercorns, and presentation. FWIW, the clientele at 7 stars when I have been is virtually all gringo, while the Bellevue places have a majority of Asian diners. I would never go to either of the Seattle Sichuan places if it wasn't for the distance to the Eastside.

I do think that Sichuanese Cuisine and 7 Stars are both superior to Szechuan 99 in Lynnwood, which was pretty poor when I visited: limited menu heavy on the Americanized stuff, greasy, uninspired fare.

Szechuan Noodle Bowl is sort of its own bag. The make some nice dumplings, etc., but their offerings are very limited.

[dagoose]

I would basically agree with all that--but given that I live 5 blocks from Sichuanese Cuisine and 7 Stars, those are my area of expertise.

But what I came on to say was that I think Noodle Bowl may have the right idea--small menu, but everything is very good, and they keep it simple enough that it pleases both gringo and Asian crowds. I think Sichuanese and 7 Stars both suffer a bit from the 'try to please all the people all the time' big menu syndrome. 7 stars especially is very inconsistent--extremely good one day, less the next.

We've been often enough we can now judge how daring to be in our ordering by the quality of the pickles that come out at the beginning of the meal. Seriously, I think they only have one chef that quality checks his.

[christy319]

That is the thing I miss since we always go to BG now instead of 7 Stars--the pickled cabbage/carrots. I've tried 3 or 4 different recipes for Szechuan pickles, to try to make something like it, and they're never good.

7 stars used to be a mainly Asian crowd. I think it's gotten so my much press and so many mentions here and in other online venues that it's attracted lots of gringos.

[dagoose]

Ha! Yeah, I've tried to make those a bunch of times too. No luck yet, good pickles, but just not the same.

I think the Asian crowd stopped coming when the chef went to Szechuan Chef.

[terrier]

Have you been to lao sichuan a.k.a. Sichuanese Cuisine on Jackson near 12th? That's another good option.

[AndrewS]

I've seen the Bamboo Gardens thread and will check it out at some point- my wife has a water boiled fish compulsion which must be followed. Sichuanese Cuisine is my next stop as it's similarly way convenient. Any faves there?

Andrew

[jenn]

I will be interested in your report on Sichuanese Cuisine. To be honest, we tried it three times over a year and were GREATLY disappointed. I would not be inclined to go again.

Sichuan 99---or is it 99Sichuan?---up in Lynnwood is tasty if you can persuade them not to lighten the peppers.

[christy319]

Bamboo Gardens in Bellevue has quite a few things SSP and Szechuan Chef do not--you might see if they have what you're looking for. They have a "sizzling rice cakes" dish that is fantastic--maybe that is what you are looking for? BG is my favorite of the area Szechuan places and has it's own thread here. Be sure to check both the Dinner and "Wild Side" menu.
http://bamboogardendining.com/walkont...