Sichuan Shui Wah

I always knew Shui Wah to be a dim sum place, but we went by after hours today and to our surprise and later delight, the original chef from Lao Sze Chuan (when it was still some what authentic) had move to Shui Wah to offer traditional (and a full menu) Sichuan cuisine for dinner and late night.

As it was almost 10pm, there were only one other table left, but we were hungry and curious so we stayed hoping for something yummy in our tummy. The waitress was super friendly and suggested we get the tofu fish fillet (spicy), and of course Fu Qi Fei Pian. We ordered both plus twice cooked pork and some dry chilli pork intestine (all traditional Sichuan dishs) for the three of us. The Fu Qi Fei Pian was delicious, just right flavor and texture and not drenched in a pool of chilli oil. Delightfully tasty twice cooked pork, and according to my cousin who is from Chengdu, very authentic. The fish dish was big portioned and tasty in quality like the rest of the dishes. Needless to say, we ate as much as our stomachs can hold and two full bowls of rice to go along.

We left with our taste for Sichuan very fulfilled, very happy, and definitely coming back for more.