Comments on: Szechuan Chef, Bellevue, Washington http://www.tastingmenu.com/2009/09/04/szechuan-chef-bellevue-washington/ Focused on food. Wed, 10 Mar 2010 22:50:47 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: tastingmenu » Chiang’s Gourmet, Seattle, Washington http://www.tastingmenu.com/2009/09/04/szechuan-chef-bellevue-washington/comment-page-1/#comment-7369 tastingmenu » Chiang’s Gourmet, Seattle, Washington Fri, 02 Oct 2009 13:54:11 +0000 http://www.tastingmenu.com/?p=1258#comment-7369 [...] Todd: Also in Bellevue and said to be very good is... [...] [...] Todd: Also in Bellevue and said to be very good is… [...]

]]> By: Todd http://www.tastingmenu.com/2009/09/04/szechuan-chef-bellevue-washington/comment-page-1/#comment-7197 Todd Fri, 11 Sep 2009 04:31:58 +0000 http://www.tastingmenu.com/?p=1258#comment-7197 Also in Bellevue and said to be very good is Sichuanese Cuisine Restaurant 15005 N.E. 24th Street , Bellevue WA 98052 ~ 425-562-1552 Also in Bellevue and said to be very good is Sichuanese Cuisine Restaurant 15005 N.E. 24th Street , Bellevue WA 98052 ~ 425-562-1552

]]> By: Ian http://www.tastingmenu.com/2009/09/04/szechuan-chef-bellevue-washington/comment-page-1/#comment-7185 Ian Tue, 08 Sep 2009 13:36:16 +0000 http://www.tastingmenu.com/?p=1258#comment-7185 I laughed when I read your post, because even though I am on the other side of the country in Fairfax County, VA, my friends & I have the exact same problem. We eat at Hong Kong Palace, the best (almost only) Sechuan restaurant in the area, but not often enough that we are willing to forego our favorites. One of these is called "Fried Chicken with Dried Red Peppers", and except for the green beans, its the same dish as you are stuck on! The only solution is to eat thate far more than we do. I laughed when I read your post, because even though I am on the other side of the country in Fairfax County, VA, my friends & I have the exact same problem. We eat at Hong Kong Palace, the best (almost only) Sechuan restaurant in the area, but not often enough that we are willing to forego our favorites. One of these is called “Fried Chicken with Dried Red Peppers”, and except for the green beans, its the same dish as you are stuck on! The only solution is to eat thate far more than we do.

]]> By: Todd http://www.tastingmenu.com/2009/09/04/szechuan-chef-bellevue-washington/comment-page-1/#comment-7171 Todd Sun, 06 Sep 2009 20:39:14 +0000 http://www.tastingmenu.com/?p=1258#comment-7171 The hot chow mein hand shaven noodles with peppers, green onion, and pork are my go to dish-they are fantastic. But I will be trying the chicken dish above next time. The hot chow mein hand shaven noodles with peppers, green onion, and pork are my go to dish-they are fantastic. But I will be trying the chicken dish above next time.

]]> By: ts http://www.tastingmenu.com/2009/09/04/szechuan-chef-bellevue-washington/comment-page-1/#comment-7164 ts Sat, 05 Sep 2009 06:18:15 +0000 http://www.tastingmenu.com/?p=1258#comment-7164 I heard elsewhere that the ownership at this place changed recently - rumor or truth? Big fan of their Dan Dan Noodles. I heard elsewhere that the ownership at this place changed recently – rumor or truth? Big fan of their Dan Dan Noodles.

]]> By: blb http://www.tastingmenu.com/2009/09/04/szechuan-chef-bellevue-washington/comment-page-1/#comment-7163 blb Sat, 05 Sep 2009 05:19:46 +0000 http://www.tastingmenu.com/?p=1258#comment-7163 Oh and I forgot one, which also happens to be on the east side. There is also Bamboo Garden. Their version is also pretty tasty, though I haven't been there in a while so my memory is a little dim on the specifics. They've got lots of offal on the menu too, if you're into that. In a different vein, Kung Ho over by I90 is another example of pretty authentic Taiwanese-style Chinese food on the east side. Note the lion's head meatballs on the menu, which are phenomenally good. Oh man I would love some of those right about now. Oh and I forgot one, which also happens to be on the east side. There is also Bamboo Garden. Their version is also pretty tasty, though I haven’t been there in a while so my memory is a little dim on the specifics. They’ve got lots of offal on the menu too, if you’re into that.
In a different vein, Kung Ho over by I90 is another example of pretty authentic Taiwanese-style Chinese food on the east side. Note the lion’s head meatballs on the menu, which are phenomenally good. Oh man I would love some of those right about now.

]]> By: blb http://www.tastingmenu.com/2009/09/04/szechuan-chef-bellevue-washington/comment-page-1/#comment-7162 blb Sat, 05 Sep 2009 05:02:46 +0000 http://www.tastingmenu.com/?p=1258#comment-7162 Despite any impression given by the description in the review, this is actually a pretty traditional Szechuanese dish and though the version at Szechuan Chef does not contain as many dried peppers as one might find in Szechuan province, it's pretty authentic! Google 'chongqing spicy chicken' to see what I mean. I have made it my mission to try chongqing spicy chicken in as many local restaurants as possible, and I think Szechuan Chef's is the best, for precisely the reason mentioned above; the great use of Szechuan peppercorns. The other really excellent version that is now sadly no longer available due to restaurant closure was at Szechuan Bean Flower up on Highway 99. I understand the chef may be at a new restaurant up north somewhere, so I may have to go look for it soon. Old Szechuan in the ID also has a good version, as does Szechuan Bistro in Greenwood. Szechuan Bistro's version is probably the least spicy (if I recall correctly), while Old Szechuan's version is the most variable. Sometimes it's very spicy with lots of szechuan peppercorns, and sometimes it's just bits of fried chicken with green beans. 7 Stars Pepper serves it also, but their version tends to be pretty heavy on the salt. On some menus it's just called dry-cooked chicken. Anyway, it's great no matter how you look at it and was one of the dishes that made me really consider Szechuan food specifically and Chinese food more generally in a different light. Despite any impression given by the description in the review, this is actually a pretty traditional Szechuanese dish and though the version at Szechuan Chef does not contain as many dried peppers as one might find in Szechuan province, it’s pretty authentic! Google ‘chongqing spicy chicken’ to see what I mean.
I have made it my mission to try chongqing spicy chicken in as many local restaurants as possible, and I think Szechuan Chef’s is the best, for precisely the reason mentioned above; the great use of Szechuan peppercorns.
The other really excellent version that is now sadly no longer available due to restaurant closure was at Szechuan Bean Flower up on Highway 99. I understand the chef may be at a new restaurant up north somewhere, so I may have to go look for it soon. Old Szechuan in the ID also has a good version, as does Szechuan Bistro in Greenwood. Szechuan Bistro’s version is probably the least spicy (if I recall correctly), while Old Szechuan’s version is the most variable. Sometimes it’s very spicy with lots of szechuan peppercorns, and sometimes it’s just bits of fried chicken with green beans. 7 Stars Pepper serves it also, but their version tends to be pretty heavy on the salt. On some menus it’s just called dry-cooked chicken.
Anyway, it’s great no matter how you look at it and was one of the dishes that made me really consider Szechuan food specifically and Chinese food more generally in a different light.

]]> By: Anonymous http://www.tastingmenu.com/2009/09/04/szechuan-chef-bellevue-washington/comment-page-1/#comment-7160 Anonymous Fri, 04 Sep 2009 21:33:17 +0000 http://www.tastingmenu.com/?p=1258#comment-7160 When I read phrases like "spicy rainbow," I know this is a review from the perspective of Americanized Chinese food, not true Chinese food. That doesn't mean this place is bad, but you've given me no reason to believe that they're good. I've seen dishes like this in countless American Chinese restaurants -- a dozen fried-chicken dishes all the same but with a different sauce tossed on top. Fortunately, there is a place with amazing, authentic Chinese food on the Eastside. Try Shanghai Cafe sometime. When I read phrases like “spicy rainbow,” I know this is a review from the perspective of Americanized Chinese food, not true Chinese food. That doesn’t mean this place is bad, but you’ve given me no reason to believe that they’re good. I’ve seen dishes like this in countless American Chinese restaurants — a dozen fried-chicken dishes all the same but with a different sauce tossed on top.

Fortunately, there is a place with amazing, authentic Chinese food on the Eastside. Try Shanghai Cafe sometime.

]]> By: dave http://www.tastingmenu.com/2009/09/04/szechuan-chef-bellevue-washington/comment-page-1/#comment-7157 dave Fri, 04 Sep 2009 20:09:48 +0000 http://www.tastingmenu.com/?p=1258#comment-7157 Thanks for including the address of the restaurant! Thanks for including the address of the restaurant!

]]> By: ScottT http://www.tastingmenu.com/2009/09/04/szechuan-chef-bellevue-washington/comment-page-1/#comment-7156 ScottT Fri, 04 Sep 2009 18:42:18 +0000 http://www.tastingmenu.com/?p=1258#comment-7156 Good review. I've been a fan of the Chef since it opened. Next time you're there, don't miss the dry style wontons, szechuan style. It's fantastic- and I've been looking for a good version for 20 years. On the east coast, it was called szechuan dumplings in red hot oil. Next time I visit, I'll try the Chong Qing Hot Chicken. Good review. I’ve been a fan of the Chef since it opened. Next time you’re there, don’t miss the dry style wontons, szechuan style. It’s fantastic- and I’ve been looking for a good version for 20 years. On the east coast, it was called szechuan dumplings in red hot oil. Next time I visit, I’ll try the Chong Qing Hot Chicken.

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