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| - You'd think that the popularity of Iron Chef, Szechuan Cuisine (which obviously due to Chen Kinichi's wins- reigned supreme) would exist in Calgary by a competitive handful.
Instead, google Szechuan and only one place dares to makes it claim as a Szechuan restaurant. It's not a bold dare, considering no one felt like coming up with a witty name and named their restaurant SZECHUAN RESTAURANT.
So for a while I ignorantly ignored this place, there were other cuisines to obsess about. It wasn't until I went to NYC that I got a chance to try Szechuan in Chinatown. Holy Shit Fuck Hell that was some hot food...but it's delicious and a sinful masochistic experience. So much hot peppers, so much broken willpower.
Fast forward to several week ago when a good buddy of mine, who after years of training with revealed himself as a New York Foodie (props to Rueben!) insisted that Szechuan Restaurant is the best he's ever had, better than any Szechuan place he's stepped into in the Big Apple.
So yeah. I HAD to go.
aaaand I needed wingmen, so I deployed the bro-horn and called upon Kenny M and Chris Sabz. We ordered three dishes: Kung Pao Chicken (traditional hot), ma po tofu (medium), sweet and sour fried fish, and their house special fried rice. The Kung Pao was impressive, the chicken was fresh and packed with flavor extracted from the Szechuan hot peppers (which are not to be trifled with, watch out of these buggers). I've never had Kung Pao but Kenny mentioned this is what he imagined it's SUPPOSED to taste like, unlike the fast food tripe churned out down south. I was fighting back the beads of sweat the collected on my scalp while Chris coolly chewed the Kung Pao. The Ma Po tofu was milder but still had a sting of heat, which perfectly elevated it's spices, coupled with the silken tofu's texture, it was tasty eating over the savory house fried rice.
Finally their sweet and sour fried fish was the perfect dish to contrast the supreme standout heat of the Kung Pao. In fact this dish was just perfect in itself. The fish was fried so well that it was moist and buttery on the inside but the battered crust was perfectly crisp and held its own against the heavy sweet and sour sauce that had this dark molasses colour and consistency. When my buddies became too immersed in conversation I immediately grabbed the last 3-4 pieces and felt NO SHAME WHATSOVER.
Our bill was just as good, a meal in which each person didn't get past the $20 mark. I can't wait to get back here and push the limits of my sweat barrier.
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