Hi everyone. This week is my Grand Sichuan House review. Grand Sichuan House is one of the best Chinese restaurants in Bay Ridge, Brooklyn, and some people hold this hole-in-the-wall establishment up as being worthy competition for some of the other Chinese spots around the five boroughs as well. It’s located at 8701 5th Avenue, accessible via the 86th Street stop on the R train. I think part of the appeal is how massive the menu is. There’s more stuff on there than you could try in any ten visits, even for someone like me who disdains vegetables. The other key selling point for this spot is simply this: the food is delicious. I’ve never had anything at Grand Sichuan that I didn’t like, and there are several dishes that I think are really a cut above some of the other Chinese places I’ve tried in this area. I normally get delivery from Grand Sichuan. I’ve eaten there twice, but both times I felt a little out of place; on one occasion I and the rest of my party were the only Caucasians in the establishment, and we were subjected to some sort of Asian game show playing at a high volume on the TV set behind us for most of our meal, drowning out all attempts at conversation. For this review, I got delivery, and tried the following dishes: the dan dan noodles, which is the featured picture for this week, and also the soup dumplings and the boneless spareribs. Megan tried the lamb with cumin and the shredded pork in garlic sauce.
I’ve tried the lamb with cumin, and it’s very tasty, with a fiery kick to it (several of Grand Sichuan’s dishes are very hot. When they say hot, they’re not messing around). Megan enjoyed it, and also the shredded pork. I’d gotten the dan dan noodles before, at a cost of $3.95. Basically, it’s a small bowl of spaghetti-like noodles doused in hot, mouth-watering chili oil with some spinach leaves on top and a garnish of shredded pork bits. I discarded the spinach easily enough, leaving me with the noodles, pork, and chili oil. This was another one of those sinus-clearing situations. My tongue tingled as I slurped up the noodles, and it was every bit as good as I remembered from the previous times I’d gotten it.Next up were the soup dumplings, at $6.00. They’re pictured below.
As you can see, they come eight to an order, with a bowl of sauce that tastes of soy and ginger. You can dip them in the sauce, but they’re actually just fine on their own. The thin membrane of noodle contains a dollop of minced pork and a rich, savory gulp of broth. Each one of these is basically bite-sized, and they filled me up nicely combined with the dan dan noodle. The two appetizers together made quite a satisfying meal after a long day at work. I took the boneless spare ribs to work with me the following day, along with some white rice. They cost me $5.75, and they’re pictured below.
Boneless ribs is something that most Chinese places have, and they’re hard to mess up, but just because they’re not unique to Grand Sichuan, that didn’t make them any less tasty. Spare ribs are pretty unhealthy for you, but it’s not something that I eat with any regularity, so I allowed myself the treat, and was glad I did. Man, they were delicious, tasting smoky and sweet with the sauce in which they were braised. With apologies to all the vegans out there, if eating pork is wrong, I don’t want to be right.
So, overall, I highly recommend Grand Sichuan. I’d be more inclined to direct you toward getting takeout or delivery rather than dining in, and I’d cheerfully recommend any of the dishes I mentioned. The thing is, though, with such a huge menu, with Grand Sichuan you can probably go here ten times and try something different each time, and I doubt you’d get anything of less than excellent quality. The only reason I’m more inclined to go to Win Hing, the other Bay Ridge establishment that I reviewed a few weeks ago, over Grand Sichuan is because of the free order of General Tso’s or Sesame chicken that you get from Win Hing with every thirty dollar order. Grand Sichuan has no such deal, so if I’m feeling the budget crunch, as I often am, Win Hing gets my vote. By try Grand Sichuan, by all means. They have something for vegetarians, omnivores, or meat-and-starch guys like myself, and the quality is really top notch.