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Something offal at Szechuan Chef
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I recently wrote about my Thanksgiving meal at Bamboo Garden, where the "Take a Walk on the Wild Side" menu features some fabulous offal dishes. That menu, the quality of the food, and the friendly service helped put Bamboo Garden in my recent list of the Top 5 Asian restaurants in the Seattle area.
In writing that list, I mentioned that Bamboo Garden barely edged out Szechuan Chef for top honors. Both are in Bellevue, and both are popular with the Chinese community, so seating can fill fast. Whereas Bamboo Garden promotes its "wild side" dishes, Szechuan Chef always acts surprised when a Caucasian orders something unusual. This happened my first visit there, when I saw a couple eating out of a bowl of bumbling redness, and I asked for the same thing. After much hesitation and consternation, the waitress brought what turned out to be “Intestine + Fish in Hot & Spicy Gravy,” and I was immediately impressed with the chunks of fish, organ meats, tofu, and vegetables swathed in a fiery, five-star sauce.
So when I spotted Wild Chili with Pork Tripe on the lunch menu next visit, I was excited to try it. But not until after more looks of doubt and inquiries about whether I could really eat it. And eat it I did. Fabulous taste and texture, though I think they dumbed down the spice level, despite my insistence that I could handle the heat. I've got to work on that one.
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