Has Sichuan Garden in Woburn gotten even better?
I was in the camp of preferring Sichuan Gourmet in Billerica, but went last night and had a great meal. Standouts were :
Chonqing (sp?) dry fried chicken. The bits were more tender than i remembered, and make the dry fried chicken at SGourmet seem a little dried out, plus they seemed better seasoned under the coating.
Crispy Fish Filet with Sichuan Chilli-Minced Pork- awesome
Ma Po Tofu- I've always preferred this here. Lots of ma with their la (or vice versa, I always forget)
The only thing I didn't love were the dan dan noodles, I prefer em cold and with the smaller vermicelli al dente noodles.
Add this to the great bar, two Trader Vic's Mai Tai's may have colored my opinion, and the fact that they do better Americanized chinese dishes for the less adventurous kids, girlfriends, out of town guests, and you have a real winner. Also the rooms are sooo much nicer.
Anyone else feeling a rise n the status of this place?
We love going there and sitting at the bar when Ran Duan is at the bar. Despite being out in the 'burbs, his bartending level is comparable if not higher than many of the well known establishments in town.
While I find the vegetarian menu items to be little more than vegetable side dishes, they seem pretty willing to do chef's whim with tofu. Just careful answering "is spicy ok?" for they take their red pepper heat seriously. Otherwise, I have been quite pleased with everything I have had there.
I think the Chongqing Dry Fried Chicken is the best dish at Sichuan Garden. I find that the Woburn location is better than the Brookline location.
I think overall Red Peppers is the best Sichuan restaurant in the Boston area, but Red Peppers, Sichuan Gourmet, Sichuan Garden and Chili Garden each have their own strengths. Other restaurants, such as Fuloon, Mulan, Jo Jo Taipei, and Zoe's also do some truly excellent Sichuan dishes.
Are you referring to the truly fabulous house special version of the Chongqing dish, which comes in a wire rack lined with foil so the oil can drip out, or a more conventional version? (Is there a more conventional version? the reason I ask is because I thought their special dish had a different name.)
Just had that for the first time the other night, really a nice dish. Thanks for pointing it out KWagle, it's sometimes hard to track things on their menu, as some things appear several times, and some only once, as the house special Chongqing chicken. The rack is nice, and the peanuts are also interesting, and not in the conventional version, which has the name Chongqing (I didn't think the house special had the name, though I can't be sure cause I can't find it on the on-line menu)
Edit: I just found it, it's called, simply "special dry chicken"