Lao Sze Chuan (Downtown)

Adolfo Ramirez 3 months ago

First I want to say this place need to improve their service like really 25 mins for duck soup is crazy but beside that the favor non-existing tasted like veggie water. No salt or any seasoning. Our server never asked us if we wanted more drinks or anything we had to ask another server there. So overall, the experience and service was bad, but the food was all right. But no if you have any plans to do something, this place takes forever to make the food. The green beans and fried rice were good definitely recommend ordering that

Rachel Barker 3 months ago

We had fond memories of this restaurant from our last visit two years ago, so we decided to return. The storefront sign wasn’t particularly eye-catching, making it easy to miss. However, the restaurant itself was spacious and colorful. There was also a separate dim sum menu. The service was as usual, not as attentive as we would have liked. We tried a few dishes, but unfortunately, none of them left a lasting impression. 2*The House Special Beggar’s Chicken (飘香叫花鸡) was a letdown. The chicken with bones wasn’t fresh; it was fried and mixed with a bunch of vegetables. It was spicy but lacked any other distinct flavors. 4*On the other hand, the Spicy Beef Tendon (麻辣牛筋) was a good dish. 3*The Green Bean Jelly Szechuan Style (四川涼粉) was just average, with nothing particularly special about it. Needs improvement of the sauce and texture! 3*The Cucumber Salad with Fresh Garlic (蒜泥黃瓜) was a common cold dish that didn’t impress me either.

Jun Li 5 months ago

I’m not a fan of this restaurant, but I have a conference nearby every year, and my friends often want to go here for spicy Chinese food. Personally, I don’t find it authentic. Take the chili oil fish, for example. It’s supposed to be made with fresh fish slices. The authentic method is to quickly blanch the slices in water or broth, then place them into a prepared hot and spicy soup. On top, you add a layer of aromatic ingredients—cilantro, green onions, dried and fresh chili peppers, all finely chopped—and then pour sizzling hot oil over everything to “cook” the aromatics and infuse the dish with flavor. But the version I had wasn’t even hot, and I can’t figure out why. The fish slices themselves weren’t bad, but the remaining parts—like the bones and the tail—were fried. They’re not supposed to be fried; those parts should also be fresh. The only reason to fry them is to mask a lack of freshness and use them later. At this price point, in this location, if something on the menu says “fresh,” I expect it to actually be fresh. On a positive note, the bean curd cubes with peanuts were good, and the fried pork wasn’t bad. So, if you’re in the downtown area and craving spicy Sich

Irene Eng 5 months ago

Dated, but the two dishes are authentic. We've • Sole fish fillet with mapo tofu • Lamb with pure cumin • Tiger beer This 4th floor Sichuan restaurant is in xx Mall, oppsotie from the Intercontinental hotel. The decor is dated. On the back of the Manu is the list of their 17 locations in the US, and they're still inviting more city to join. They somehow, forgot about our lamb, which we waited for 30 minutes.

Douglas Antonio 6 months ago

The service was a little tired at first. We were put at a too small table by the hostess, even though the restaurant was half open. There seemed to be only one bus boy who was grumpy and did not seem to want to set up our table correctly. The food is not quite as good as other locations but the atmosphere is more Northside. There are better places but not within walking distance.