Chef Xiong - Taste of Szechuan

Krzysztof Rojek 2 months ago

Avoid, Avoid avoid , I have never seen such discrepancy between good reviews and such cafeteria quality food . Orange chicken was dry and sauce was vinegar with uncle Ben’s jar sauce. Disgusting shrimps and avoid duck at any cost. $3 can of coke , had to ask for a glass with ice. Tourist trap

dinell thomas 3 months ago

I really love this place. I've gone a couple of times and I always leave happy with a full belly. Portion sizes are very good and you can tell they care about the ingredients. It feels like the kitchen really knows how to incorporate Szechuan spice into all their dishes. The atmosphere is a very relaxed style, and the servers are kind and helpful, always making sure everything is clean and organized and our waters are full (the food is spicy so you'll be drinking lots of water). My favorite dish is the toothpick lamb, but there's such a big menu so I have much more to try. Check them out!!!

Reese 3 months ago

I thought the food was good but my mainland Chinese partner thought it was alright. I really liked the dry pot they had! I’m not sure what they put in it but it was addicting and kept eating. I would come back just for the dry pot!

Daicy Hexiao Yu 4 months ago

I have to say that I’m disappointed by their noodle dish. I got their spicy sze chuan beef noodle, a type of noodle dish that I’ve had at many restaurants so I have an expectation of what it should be. I can tell this place’s broth isn’t what noodle soup should typically taste like; it takes like spicy hot pot broth or another package that they just added water to. Honestly it’s pretty obvious just by taking one look (if you’re familiar with beef noodle soups). The vegetable they use is also a bit off because authentically people wouldn’t use napa cabbage (what they used) and would do a green veggie like bok choy. Unfortunately the beef also has too much tendon. I know some tendon is expected, but this one had so much that I wish they had cut the pieces smaller to be more chewable. The noodles are also not chewy—they break immediately when you bite down like scissors cutting string—not the type of quality noodles that I’ve had elsewhere that taste handmade (even though this place’s menu claims that the noodles are handmade). Overall just quite disappointed because nothing in this dish, noodles, soup, beef, or vegetable, made me happy. The one plus side is that the portion is huge,

Xinyu Zhuang Edited 8 months ago

I have been to many many Chinese and Sichuanese restaurants in Chicago. Chef Xiong’s is hands down the best I have had and super authentic. Chef Xiong himself is very friendly and always comes out the kitchen periodically to greet the customers and asking for feedback. His staff are always very attentive. I recommend dine in if you can, because food comes out the most fresh and tasty that way. The chef himself is also trained in Sichuanese cuisine and is very knowledgeable when it comes to cooking. His restaurant is my go to restaurant when I have friends visiting in town or when I organize a get together. My friends(Chinese and Non-Asians) all love his food SO much!!