Spicy Sichuan cuisine

IF YOU feel that Malaysian cuisine is not spicy enough for your taste buds, you should try delicacies from Sichuan Province in China. A staple flavouring ingredient of Sichuan food is chilli – whether it be dried chillies, chilli pastes or chilli oil – which, together with peppercorns, is set to give one a mind-numbing experience. Chock-full with ingredients: Braised Hot and Sour Sichuan Broth. Malaysians do not need to travel far for the experience, as Toh Lee Chinese Restaurant in Hotel Nikko Kuala Lumpur is featuring its Sichuan Delights promotional menu until July 31. However, the hotel’s chef Chan Chong Yan feels that Malaysians may not be able to withstand the same level of spiciness as the Chinese in Sichuan. “Sichuan food is so spicy that your mouth would be numb, especially after a spoonful of the Hot Chilli Soup,”... [read full story]