Sichuan Fry

Read Time:1 Minute, 54 Second

When I hear Sichuan in a restaurant’s name, I expect the food to be so spicy that my tongue is numb and my nostrils are dripping. While Sichuan Fry was tasty, there’s hardly any Sichuan flavour to the food on the menu.

Sichuan Fry was made by the owners of Dumpling Shack (which I still have yet to try) and provides a range of sandos, fries and sides with a Sichuan twist. The space is quite small with a few seats, a kitchen and a self-service ipad kiosk to order. The menu is below to get an idea of what you can order:

Me and my friend got the Sichuan Classic at the hottest level, Super Sichuan Scorcher along with the Hot & Spicy Popcorn Chicken and House Slaw. The popcorn chicken was very crispy with chicken thigh instead of breast (a better choice in my opinion) but the sichuan pepper is only sprinkled on so there’s just a kick to it.

Now onto the Sichuan Classic with the highest level of spice. The presentation and look of the burger was great; buns were fresh, crispy chicken, and a decent amount of slaw. For my first bite, I could taste a slight buzz of flavour going down my throat and my nose clearing so I was excited to expect more of this. I’m not asking for the splash of Sichuan sauce to drench the sandwich but I think the chicken thigh could have been marinated with the pepper powder then battered in breadcrumbs for a more spicier taste. At most, it could be a Siracha ranking.

I’d definitely like to go back to Sichuan Fry if they add a spicier level and have let me know on Instagram they should add mala to make it more spicier. It’s probably because the eatery is in a country that’s known for not handling spice and they don’t want their customers to experience real Sichuan flavour, but for me and my friend who love spice and seasonings in almost all of our food, it would be great to see Sichuan Fry live up to its name and bring that Sichuan flavour for its spicy connoisseur customers in the future.