Tony Hu has spots in Chinatown for Shanghainese food (Lao Shanghai) and the cuisine of Beijing (Lao Beijing), but neither draws the nightly lines of heat-seekers that this spot does. Hu uses plenty of Szechuan pepper, dried chilies, garlic and ginger to create flavors that are incredibly addictive. Our favorites are Chengdu dumplings, crispy Chinese eggplant with ground pork, twice-cooked pork, mapo tofu, Szechuan prawns and “chef’s special” dry chili chicken. Trust us or choose at random—you won’t be disappointed.
Lao Sze Chuan (Chinatown)
Time Out says
Discover Time Out original video