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From the same team behind Sichuan Folk, 2016 saw the opening of Sichuan Chef, whose menu of lesser-seen Chinese delicacies takes far-Eastern dining to new heights.
Try the delicately stained duck egg preserved in Sichuan marinade.
Menu ‹ Má Là Sichuan
food
Chinese cuisine has a long and rich history, Sichuan can boast to be one of the ‘Four Great Taste of China’.
There is a misconception that Sichuan food is simply numbing hot, made famous by the tingling sensation of the Sichuan Pepper.
Sichuan food is not just about the taste of chilli heat, there are complex and contrasting flavours of sweet and sour, spicy and sour, spicy and sweet, fermented sweetness and mellow spiceness.
You will come across strangely named flavours such as ‘fish fragrant’, ‘home style flavour’, ‘numbing and hot’, ‘red oil flavour (chilli oil)’, ‘sour and hot’, and ‘spicy salt and Sichuan pepper’.
There are some 23 flavours within the arsenal of a Sichuan chef in addition to the over 50 different types of culinary techniques.
Sichuan Chef, London, Earls Court. Book now!
staff food
If you’ve been on the hunt for proper Sichuan and Cantonese dishes, Sichuan Chef in Earls Court is highly recommended.
With some of the friendliest servers in town, you’ll feel right at home at Sichuan Chef.
Famous for their affordable lunch specials – they come served with the daily soup – and their hearty mains, this Earls Court restaurant has something to please any type of diner.
If you like your food to be on the exotic side, Sichuan Chef will not disappoint.
Whatever your plan might be, book ahead to save your table at this one of a kind restaurant on London’s Kenway Road.
Sichuan Chef | Restaurants in Earls Court, London
This Chinese restaurant is right by Earl's Court station and comes from the same team behind Sichuan Folk, over on Hanbury Street, in Spitalfields.
As the name more than suggests, the focus at both is on the food of the Sichuan province.
That means dishes such as pork belly slices in garlic sauce, preserved eggs Sichuan style, beef strips with black pepper, pork slivers with garlic sprouts, kung pao chicken, boiled fish in chilli oil and 'ants climbing a tree' – a classic Sichuan dish of ground pork served with bean thread noodles.