Chuan Xiang Restaurant

Maria Marcelline

4.0

Super throwback review here on website. My parents' business partner treated us here last January 18. I know, I'm sorry if I wasn't able to write a review about this one of a kind dish experience. HAHA! Anyway, this place is always packed with Chinese people. I guess that proves ones restaurant's authenticity. I'm not really familiar with the price of what we ate since it was not us who paid (kinda rude to ask the one who paid how much did it all cost right?) but I can attest that it tastes good! But only if you are a fan of hot and spicy food. We ordered Braised Tofu with Tomato. This doesn't taste different; just normal. Braised beef with Potato is yummy! We ordered a very spicy dish which I forgot what the name is, but it can be seen on the picture. Oh and to dismiss the spicy taste on your tongue, their infamous Wong Lo Kat is a must try ;)

Michelle Nhat Ly

4.0

Not your usual take on Chinese food. Chuan Xiang offers dishes specifically from the province of Cheng Du, China. If you are a chili lover and has not met a spicy dish to suffice your cravings for hot and spicy, Chuan Xiang is the place to go to. You can request the chef to go as mild or as hot as you want your food to be... not a hot and spicy kind of person? Chuan Xiang also offers dishes without chili. And if you chance upon munching on chilis they have this really nice canned sweet milk you order as beverage.

Don² Dionisio

4.0

One of the emerging styles in cooking in this ever growing food industry is the Sichuan or Szechuan cuisine, which happens to be most popular in the southwestern part of China. This isn't like the usual and familiar method used in preparing or cooking Cantonese dishes. The Szechuan method of cooking involves using a lot of spices in the dish, including chili, garlic, and peppercorns. The flavors in a Szechuan dish are intense, given the spices and the great combination of meat and vegetables in it.I had so much luck in trying out Szechuan dishes served in Chuan Xiang Restaurant, which I got to visit on a sponsored invite. This two-story establishment is actually a new addition to A Venue Mall in Makati. From my observation, their wait staff are very accommodating and friendly.Anyway, so I had their braised fish with pickled cabbage. This one is actually my favorite, in spite of it being oily. The fish was very flavorful, while the peppercorns would somewhat numb your tongue because of its spiciness. I also got to try out their fern noodles with sour and spicy sauce (which seemed like a spicy type of ramen); their home-style fried tofu (which happens to be another one of my favorites); and fried baby squid with pickled pepper, which is very flavorful, it is best to pair it up with plain, white rice. I also had their sweet and sour steamed pork with pickled vegetables, their Chuan Xiang pork soup, their well-seasoned beef tripe, which you would like if you are into innards, and their fried chai sim, which works best when paired with any of the flavorful meat dishes they have. I must say that I definitely had a lot of good stuff in Chuan Xiang for lunch.If you aren't experimental with your food preferences, I think it's about time for you to go out of that comfort zone and explore different types of food, including Szechuan dishes. The best thing about Chuan Xiang Restaurant is that you can be guided on the level of spiciness of each dish as noted in their menu. Aside from that, you can have your dish customized according to your tolerance and preference of a spicy dish.