On our way to the Phoenix last night for Bad!Slam!No!Biscuit! GoosePig and I stopped into Red Chilli, which has taken over the spot formerly occupied by the Singaporean based La Pasa.
Red Chilli is part of a Sydney chain of restaurants promising Sichuan food.
The fitout is certainly ornate but also tends to foodcourt with chain flyers stuck under the tables glass tops.
The menu is crammed full of glossy photographs of the dishes and hotness indicators, and yet strangely impenetrable.
It also features a very great deal of seafood which strikes as odd when you look at a map.
Considering over half the world’s population live within 60 miles of the sea Sichuan is positively unusual in being a densely populated region a very great distance from the ocean.
The menu also featured what felt like a lot of dishes featuring “intestines”.
It could be there were only two, but intestines on a menu makes a memorable impression.
We went for twice cooked pork belly strips and green beans.
The service was OK without being great and to be honest much the same can be said about the food.
The pork belly strips were spicy enough to cause GoosePig to lose feeling in her lips. I can’t say I had the same problem.
To be honest it didn’t seem to be of a much higher grade than the Hot Lantern hole in the wall at Jamison.
It also must be said Tsing Tao beer is always nice on a hot day.
So Red Chilli…
It’s not bad, but it’s not great either, and it’s on the expensive side.