Dainty Sichuan Noodles

Have been going to Sichuan House since 2007. Always love their food, everything's always great. Highly recommended dishes: 1. Sweet & sour pork 2. Cumin pork ribs 3. Kung pao prawns 4. Stir fried five spice tofu & chives 5. Mapo tofu (best to eat with yang zhou fried rice) 6. Sichuan cold noodles 7. Spicy dried tofu 8. Spicy beef 9. Fish in spicy soup 10. Stir fried shredded pork with tea tree mushrooms

Haven't been here since pandemic started and used to love this place but the quality seems to have dropped a bit. The noodles now have a sesame base which detracts from it's previously umami base. The Chongqing chicken is much smaller and not as flavourful. Tried the cumin ribs for the first time. Had lots of meat compared to most other pork ribs but quite oily. Tastier the next day after taking it away from the oil base. The more expensive eggplant on the hot plate used to be one of my favourites but didn't try it this time. Not a fan of the mung bean noodles.

OMG we are out of lockdown and can finally eat Sichuan food. The last place we tried such delicacies was in Hong Kong two years ago. We went for the Chongquing chicken, chilli beef on toothpick "skewers" and fried green beans with minced pork. Our only mistake was not ordering the beans with chilli/schezuan pepper. The beef was dangerously good. The fight was on between me and my wife for these delicious morsels. My desire for chongquing chicken got the best of me however and I got 4 less pieces of beef as a result. Authentic, cheerful, tasty and affordable!

We love Sichuan House and go out of our way to visit every time we travel to Melbourne. We always take away some dishes for our friends and family to enjoy aswell. Favourites are the Cold Noodles & Fish in Spicy soup. But we enjoy lots of dishes and always try something new as the menu is so extensive.