First, the name itself is strange - it is Si Chuan, but it serves both Cantonese and Si Chuan food, which to me are two completely different menus that can hardly combine.
Mala Dou Hua - just okay, the Dou Hua is not particularly smooth.
"Dung Bo" braised pork belly - again just okay. The pork is soft, however, the complaint is the sauce is not sweet enough. BTW, I am not a sweet person, but this Pork must be sweet enough to make the taste good. The key of good Dung Bo Pork Belly lies on the sauce. And that why this dish is not good here.
Crispy rice bubble with seafood - the seafood is not abundant enough. Surprise that the taste is a bit sour - it is absolutely okay but strange that there is a bit of tomato inside. I think they can simply make this sour by using a good mix of vinegar.
Stir-fried scallop with asparagus and macadamia nuts. This is again okay, but perhaps the best dish in the dinner.
Cabbage in thick stock - unfortunately, I am not a fish soup person and yet, this 'thick' soup is too strong in the fish taste that it becomes very fishy.
Beef rice in claypot with truffle sauce. This is a signature dish with the picture shown in many place - menu, website. But this is actually the biggest disappointment of the night - it can never be classified as good at all if I cannot call this bad. First, the whole point of mixing and pouring the truffle sauce in front of us is to let us see how hot the claypot is, and the claypot can make a kind of fried rice effect. However, the claypot is definitely not hot enough. There is no any steam, sound. Imagine enough a Korean Bimbimbap will have a better effect than this. Moreover, the beef is not attractive. So this last dish brings a huge discount to the dining experience.
Table Wait Time: 0 minute(s)
Date of Visit: May 26, 2019
Spending per head: Approximately $50(Dinner)Other Ratings: