Cycle 14 – Item 353
24 (Sun) December 2023
Fujian Rice Bowl
2.5
-Sinsa, Gangnam, Seoul, Republic of Korea-
with the Family, Mom + Dad
Sichuan House is a Korean-Chinese / Chinese restaurant. About two thirds of the menu covers standard Korean-Chinese fare, with a smattering of Chinese-ish dishes, many Sichuanese-ish in character. Part of a small chain, currently 3 locations, all under the budding Sun at Food restaurant empire.
According to the website:
Sichuan House is authentic Chinese restaurant that specializes in traditional Sichuan cuisine, considered one of the four major dishes of China.
Sichuan House introduces the traditional dishes of the Sichuan district which are famous for their pungent, spicy, tongue-numbing taste. Sichuan House not only uses Chinese Sichuan, Thai, Vietnamese, Lantern and Indian peppers but also uses Korea’s Cheongyang pepper and the fagara which give off a burning taste to offer a feast of uniquely spicy dishes.
No idea what “fagara” is.
For no apparent reason, the Korean description does not correspond to the English:
시추안 하우스는 중국 사천 지방의 고추를 베이스로 사용하면서각국의 매운맛을 대표하는 고추와 매운 향신료 17가지를 결합하여30여 가지의 매콤한 중국 요리를 주류와 즐길 수 있는 곳입니다.
2009년부터 국내에 마라 음식을 선보였으며,한국인 입맛에 맞춘 마라전골, 라즈지, 탄탄면 등을 개발하며고객의 입맛을 사로잡았습니다.
회갈색 벽돌과 블랙 프레임을 활용한 인테리어를 통하여중국 상해 거리를 그대로 옮겨온 듯한 분위기에서시추안 하우스만의 매콤함을 오감으로 느낄 수 있습니다.
No mention of “fagara.”
Frankly, because of my lack of familiarity with Chinese cuisine beyond Cantonese (and American-Chinese), I couldn’t say whether some of these dishes are indeed authentic, even on paper. For example, Deep-Fried Shrimp in Mango Sauce doesn’t sound like a real thing, but who knows?
Fujian-style fried rice was a dish that I’d discovered in Manila (see generally 5.264 Fried Rice in Fujian Style) (OMG, that was over 9 years ago), soon becoming a family favorite.
Here, the dish was okay. Nice texture but the flavors fell somewhat short. The boys liked it.
Looking forward to exploring the menu further.
(See also GLOBAL FOOD GLOSSARY)
(See also RESTAURANTS IN KOREA)