A. Venue, Makati Ave., Poblacion, Makati, Metro Manila
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One of the emerging styles in cooking in this ever growing food industry is the Sichuan or Szechuan cuisine, which happens to be most popular in the southwestern part of China. This isn’t like the usual and familiar method used in preparing or cooking Cantonese dishes. The Szechuan method of cooking involves using a lot of spices in the dish, including chili, garlic, and peppercorns. The flavors in a Szechuan dish are intense, given the spices and the great combination of meat and vegetables in it.
I had so much luck in trying out Szechuan dishes served in Chuan Xiang Restaurant, which I got to visit on a sponsored invite. This two-story establishment is actually a new addition to A Venue Mall in Makati. From my observation, their wait staff are very accommodating and friendly.
Anyway, so I had their braised fish with pickled cabbage. This one is actually my favorite, in spite of it being oily. The fish was very flavorful, while the peppercorns would somewhat numb your tongue because of its spiciness. I also got to try out their fern noodles with sour and spicy sauce (which seemed like a spicy type of ramen); their home-style fried tofu (which happens to be another one of my favorites); and fried baby squid with pickled pepper, which is very flavorful, it is best to pair it up with plain, white rice. I also had their sweet and sour steamed pork with pickled vegetables, their Chuan Xiang pork soup, their well-seasoned beef tripe, which you would like if you are into innards, and their fried chai sim, which works best when paired with any of the flavorful meat dishes they have. I must say that I definitely had a lot of good stuff in Chuan Xiang for lunch.
If you aren’t experimental with your food preferences, I think it’s about time for you to go out of that comfort zone and explore different types of food, including Szechuan dishes. The best thing about Chuan Xiang Restaurant is that you can be guided on the level of spiciness of each dish as noted in their menu. Aside from that, you can have your dish customized according to your tolerance and preference of a spicy dish.
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This little place can definitely whip out big and bold flavors.
I had the beef brisket noodles. The bowl is only a small size but the ratio of noodles and soup is just right + it's spicy too. My little issue about it though is that the soup's a bit oily.
Other dishes we tried were the pork & black mushroom dish and the 'ants climbing in a tree.'
And since the latter's name is obviously an eye-catcher It's just a spicy sotanghon dish. Perfect for bread and/or rice.
The price of the food is fair since the portions are good for two (depending on one's appetite). They also have hot pots that cost around P600ish, I think.
All in all, this small Chinese restaurant definitely caught my eye and wow-ed my tastebuds. Definitely coming back here.
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