Sichuan House [Melbourne] - Dainty is resurrected
The former Dainty Sichuan (a misnomer if ever there was one) has reopened as Sichuan House. The interior is exactly the same and the menu is similar with a few changes. The student favourite hotpots are all still there, as are the Sichuan staples.
Portion sizes, which had started to shrink dramatically at Dainty, are back to their colossal size.
We ordered some staples - cumin pork ribs, green beans with minced pork - and a new dish, toothpick beef, small pieces of beef folded over on a toothpick and cooked with vast amounts of dried chillies. Someone was very busy in the kitchen, as I reckon we got over sixty of the little guys. And some steamed rice to take away the heat, and a large TsingDao came in at sixty bucks - we were stuffed and got another meal for two out of the leftovers at home.
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Return visit to try the beef hotpot. A bowl the size of a small bucket arrives containing sprouting beansprouts, bok choi, slices of beef with a slightly gelatinous texture, and enough fresh and dried chillies to kill a horse, with a slick of chilli oil on the surface.
Big plus was as the basis of some leftovers the next day, it reheated really well (all the liquid I suppose) with some rice.
