| |
|
|
|
|
SICHUAN CUISINE
2347 NW Military Hwy
(210-525-8118)
Open 7 days 11–10.
map | latest review | access ++ |  add to library |
|
$$ |
San Antonio
| Chinese |
|
|
|
(From June 2011) These big, airy dining rooms are serving up the cuisine of one of China’s most gastronomically vibrant provinces. Spicy, bold flavors and a wide range of ingredients and cooking techniques characterize the long menu (about 200 items), which contains plenty of familiar dishes (kung pao chicken, beef with broccoli) to go along with the sliced cold pig ear in hot chile oil, the stir-fried bitter melon with egg, and the kung pao duck tongue. Fortunately, the staff is helpful, happily explaining, suggesting, and recommending. Sichuan will be a bit of an adventure for some, but it’s a rewarding one. Liquor license pending. |
|
|
YAO
9755 Westheimer, at S. Gessner
(832-251-2588)
Open Mon–Thur 11–10, Fri 11–11, Sat noon–11, Sun noon–10. Reservations recommended.
web site | map | latest review | access ++ | add to library |
|
$$-$$$ |
Houston
| Chinese |
|
|
|
(From January 2011) Okay, so maybe it’s not “authentic†Chinese food, but sometimes American Chinese is just what we’re after. Case in point, Mama Yao’s wonton soup, which is delicately flavored and comforting, and fat chicken egg rolls that are crisp and fresh. Pan-seared salmon with chile oil arrives nicely glazed, crispy-skinned, and perfectly cooked. Likewise, crunchy walnut chicken with carrots, snow peas, and mushrooms is quite tasty, if standard. The spacious dining room is traditionally decorated, and large portions guarantee boxes to go. Bar |
|
|
YAO FUZI
4757 W. Park Blvd at Preston, Plano
(214-473-9267)
Lunch Mon–Fri 11–2:30, Sat 11:30–2:30. Dinner Sun–Thur 5–10, Fri & Sat 5–11.
web site | map | reserve through OpenTable | latest review | access ++ | add to library |
|
$$-$$$ |
Plano
| Chinese |
|
|
|
(From March 2012) Our authentically Chinese experience in a peaceful, even romantic setting started with traditional xiaolongbao, the petite soup dumplings filled with pork, shrimp, and a rich, hot broth. For our entrée we went with the divine Fuzi prawns, lightly fried and then wok-sautéed in a creamy sweet-tart honey sauce. Bar. |
|
|
