Little Pepper
Braised sliced fish in spicy soup base at Little PepperTimid tongues should know from the instant this bowl reaches the table to steer clear---the broth itself is dyed a brilliant red with chili oil, and thick enough to conceal hunks of firm freshwater fi
Photograph: Paul Wagtouicz
Time Out says
Wed Feb 24 2010
Ironically situated across from the Bland Houses projects, Little Pepper is an ideal destination restaurant for foodies. The drab, Spartan furnishings focus all attention on the stunning, spicy Szechuan fare. The braised sliced fish comes simmered in a radiating scarlet broth reminiscent of a Thai curry. Dan dan noodles take on new life here, buoyed with fiery minced pork. Dishes often include a remarkable range of flavors: tender lamb, lathered in a cumin hot and spicy sauce has an almost Middle Eastern accent, while a mild steamed cauliflower with smoked pork dish has a Vietnamese delicacy. Come prepared for the Szechuan pepper: Even simple appetizers like the sliced beef blister with firecracker heat.
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