Shu Xiang Fang

[khiemtran]

So, today we dropped in to try the fabled Shu Xiang Fang in Haymarket...



Cucumber and preserved egg soup.



Not quite as well-presented as Shui Jing Fang, it was very much in the same vein, with a nice decor and big picture menus full of tempting dishes. Unfortunately, I didn't realise there were actually two different picture menus and so I missed on options such as duck tongue or "pig elbow".

Here's what we did order...



Clockwise from top: cucumber and preserved egg soup (enough for four people!); eggplant in sweet chilli paste; Northern Style dumplings (for Liem); Fish-Flavoured pork (the best of the lot); and mushrooms with vegetables.

Since there was only three of us, including Liem, it turned out I had vastly over-ordered, so guess what we're having for dinner tonight?

The menu claimed their Sichuan food was "the best" (presumably in Sydney). "They shouldn't say that," pointed out Liem. "That's boasting!"

Also, here's the sign outside the door. Note the scary fellow at the top (I gather the face is from an opera mask).



And also, it turns out the Xiang really is the Xiang from Xianggang (Hong Kong) after all.

Comments

[carl-allery.livejournal.com]

Hmmm, tasty looking. :)

[khiemtran.livejournal.com]

The mushrooms were probably a bit too salty, but everything else was excellent. I really like the way the flavours were "alive" on the tongue in each dish instead of being blended together. Chilli, Sichuan pepper, lots of different tastes and textures.

[rymrytr.livejournal.com]

UMMMmmmmm looks good... I need to get out more often!

[khiemtran.livejournal.com]

Well, you definitely deserve it!