To say that I am a fan of Szechuan food would be to grossly understate an essential truth. I have a hereditary predisposition for Szechuan food, passed down to me from my father (a Jew from New York for whom Chinese food is second in his heart only to my mother’s marvelous Polish-Jewish cooking). Like my dad, I LOVE Szechuan food, love the mingling of chili and numbing Szechuan peppercorn and spicy pickle and cured meats, the hot pots and smoky dark sauces and dense irregular hand shaven noodles, the pervasive garlic and fried peanuts and the crisp snap of vegetables rapidly cooked at extraordinary heat. Continue reading
I admit I am as much of a food fad follower as the next urban foodie. The words “regional cooking” immediately make me start drooling, particularly if they’re paired with words like “pickle” and “spicy.” So of course I had to try the new Dongbei restaurant opened by the group behind the Legends chain as soon as I read the favourable review in Time Out, and enlisted reliable food buddies J & T to join me.
I had high expectations but for the first time ever, I think, Guy Dimond let me down. Continue reading