We went on a Thursday night and the restaurant was relatively empty. Let me start out by saying the food was absolutely delicious. We ordered the spicy boiled fish, dan dan noodles, and scallion pancakes. All were very good! I'm knocking off 2 stars because of our overall experience. I consider myself an understanding customer. I kept an open mind and came here for the food, not the service. However, the treatment we received was beyond terrible. They make their customers order on tablets, which is totally fine. The problem was that the UI is completely in Chinese. Sure, there are photos of the food items, but all the buttons were in Chinese. I couldn't find an option to switch to English either. I'm not Chinese and cannot read Chinese, so I was very flustered. When I asked a waitress for help, she looked at me like I was a complete moron. She had the face like "duh, this is the button to add an item". So rude. This interaction definitely dampened by overall experience of the place. Conclusion: The food here is great, but you may experience a hard time if you are not a Mandarin speaker. read more

Chilies, chilies, chilies! You'd be hard-pressed to find a Szechuan specialty without a red hot chili as the essential ingredient. Everyone's had Chinese food before, but it's once you focus on regional cuisines that you start appreciating the discrepancies within this massive culinary realm. The most famous Chinese restaurant in Sydney happens to be purely Szechuan. Luckily for me, Glebe is home to Spicy Szechuan, where I've had some of the best Chinese food yet. They surely don't skimp on quality at this place; most of the plates are large and are so packed with flavor that you instantly forget that Chinese takeout exists. Don't come here if you're vegetarian--the best dishes have succulent pork, moist chicken, and tender beef. The crispy deep-fried chicken with chilies is to die for. A half-chicken is fried to crunchy perfection and smothered in a bright red chili oil sauce. It's hard to explain, but the dried chili is just as vital to taste as it is for the heat level of the dish. But if I could recommend one thing, it would have to be the fish flavored eggplant (yu xiang qie zi). The name is a misnomer as there's no fish, but only meaty eggplant slices, ground pork, and a thick spicy sauce that is unparalleled in flavor. It might be the best version of this dish I've had. Oh, and sometimes there are tour buses parked in the front. It's that good. read more

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Sometimes I get a craving for hot and spicy food. This is the first place I think of. The flavours are authentic. By authentic I don't just mean spicy, but it has an amazing aroma which is addicting. My recommendations: 1. Pickled vegetables and chicken feet (cold entree) 2. Spicy glass noodles (cold entree) 3. Beef stomach (cold entree) 4. Long stringy mushrooms with pork strips (in a mini wok with a candle underneath keeping the dish warm) 5. Fish pieces in chilli broth (expensive but so worth it) Once we asked the question of why there was more chilli than fish in the fish broth. They answered by saying that it was necessary to bring out the flavour. Also, the waitress made the very valid point that chillis are more expensive than fish at the moment. Touche. read more

Ohhhh, but Sichuan pepper is a magical, mystical, wonderful thing. Since those first heady, spice-filled days in China when I was introduced to the world of proper, spine-numbing Sichuan spice I've been trying to find the real dealio in Sydders. There's a few crackers in Melbs, but we seem to be saddled with more pretenders than contenders. But - Hallelujah, praise be! - Glebe Point Road has delivered unto us a spicy saviour of flavour, a hot pot-slinging bad boy with a big picture menu and clean white tablecloths crying out to be smashed with broth and sauce and drool stains. First thing you order should be the Lamb Ribs, which are dusted and crusted and loaded with so much Sichuan pepper you get the ol' face-tingles just from looking at them. The Dry-Fried Green Beans With Pork Mince are a Sichuan staple, but these chaps are something special, some of the finest I've tasted. We were feeling pretty hungover so avoided some of the more exotic dishes (offal, tripe, hooves, blood jelly, that kinda deal) and next went with a cold boiled beef served in a cucumber and wasabi sauce that delighted with its surprisingly subtle flavour. The blanched prawns were good too, but after the cranium-crashing clamour of spice we'd started with were a bit too tame for my liking at that point. Chalk that up to naivete. Everything else: smashing. Simply smashing. read more

By far the most dysfunctional restaurant I've ever been to! At peak hour on Saturday evenings, with a full restaurant of diners, you have about 10 staff members running around like headless chooks! We came here on a Groupon for all you can eat hot pot. Now hot pot has to be one of the easiest things for a restaurant to perfect provided they have the soup down pat given that the customer cooks their food at their own tables. It took us quite awhile to get service for individual basics such as chopsticks, then spoons (for which we were given 2 for a table of 4 as though we were to share!), then napkins, then table water. It was hard work as a diner. Our first round of food (meats, fresh vegies, noodles, seafood balls, tofu etc) came out fine and the soup was pretty good. Our second round of food got lost somehow from us ordering at the table on an ipad through to the kitchen and we had to re-order! And on that point, I was a little confused as to why we were ordering on ipads but couldn't submit the order through it and instead the waiter had to physically take the ipad with our order to the kitchen! So all in all, it is fair to say as much as I love spicy hot pot, that I won't be returning here. read more

Fantastic and authentic Sichuan cuisine!!! I knew it was going to be great when I was the only non-Chinese person in the restaurant. All of my wife's relatives live in Sichuan and I have traveled there numerous times. I can attest to the authenticity and high quality of the food. They have a wide range of options and although many Sichuan dishes are very spicy and include a small amount of meat, there are plenty of mild and vegetarian options. I would definitely recommend going in a large group (6-10 people); that way you can sample a lot of different dishes. If you typically get Chinese take away, try this place to see what real Sichuan cuisine tastes like! I can't wait for my in-laws to visit so I can take them here... read more

I love chinese and thai food but the food isnt that palatable but i do appreciate the service though

The food is so spicy and great ! But the service is not that satisfying because there is only ONE waitress in the whole restaurant! My friend and I waited 40 minutes to have our dishes ready and during time we want some rice it took us 10 minutes to talk to the waitress... read more

Delicious and amazing! Order the salted duck egg soup w spinach and mushrooms - brilliant - chili potato shreds were also tastier and less oily than any of the same I've had in China.Every dish was tasty and moreish. A good dose of Szechuan peppers and chilli without being overpowering. Dreaming about going back! read more

The food is not tasty, as Chinese specification. I would not recommend to go this place.

We have a steam boat buffet tonight. The selections of food on the Steam boat buffet menu is reasonable. But if you are not into animal internal organs such as liver, tripes, kidney and intestines then your selections have reduce a lot. The waiters worked really hard to give good customer service but the number of tables are truely too much for the customer to get prompt service. We have to wave hands and keep getting the waiter attention to refilled the plates. Otherwise it is good. read more