Mr Szechuan

Pallavi G 3 months ago

We traveled all the way from the East Bay specifically looking for authentic food, and Mr. Szechuan did not disappoint! We arrived around 10 PM and the restaurant was packed with dine in and online orders. Even though they were clearly understaffed, our waiter was incredible. He was honest about the wait up front and handled the pressure with a huge smile. He even spoke a little Hindi to us, saying “Dhanyavad” (thank you), which made us feel so welcome. The food arrived right on time and was absolutely delicious. The Veggie Hot and Sour Soup, Spicy Chicken, and Crab Fried Rice were all 10/10. The portions are so generous we even had to take a To Go box. Best Asian cuisine in town!

Brian 8 months ago

The dry pot was very good. Hot & Spicy has a great balance between the numbness and spice. Seems like high quality ingredients, great flavor and cooked well. Overall the food was awesome. The service however was lacking, despite being the only group in the restaurant. For that reason I'll have to drop it to a 4 but I will surely recommend this place still.

Granger Lang a month ago

Everything was super tasty. Even though I just came back from China 2 weeks ago, I could not tell the difference between the great food here and what I had in China, which speaks to the authenticity of this place.

scott little 8 months ago

Absolutely loved this place. Started with the chili wontons which were excellent, and then got the Sichuan dry pot which was incredible. Very generous portions for price, and the sauce was so damn good. Staff was super friendly, and the food came out quick! Easy five stars.

龔振勝 3 months ago

Depending on the chef you get, and if anyone sees your white friend's face, your spice levels may vary. If you want spices, probably hide your white friend when ordering, then tell them to come in when the food is on your table. When it does come though, try not to act surprised. Heard a guy at another table yell, 「嘩！噉咁大兜呀？！」 Yeah, the portions here can be pretty big for some dishes. I could tell the chef was using a Cantonese method to tenderize the meats. Most Sichuan places wouldn't bother with that, but I prefer that tenderized texture, honestly. My friend comes here multiple times, and even said the spiciness consistency can vary.