Thanks for stopping by to read mmm-yoso!!!, a food blog. The technical difficulties Kirk has been experiencing have increased exponentially. Ed (from Yuma) is enjoying his lack of technological complications (in Yuma). Cathy has had some posts accumulating because her technology level consists of downloading photos almost immediately after a meal. She's posting.
Long story short, in November there was an incident involving the necessity for The Mister to begin using a variety of prescription pharmaceuticals, the side effects of which are His having periodic cravings for certain foods; a majority of them spicy. After *much* trial and error, He whittled his favorites down (His favorite being Mr. Spicy). Szechuan Chef (Kirk was here in 2013; didn't like it) is in the Top Ten, primarily for one dish.
Can't place it? Right next door to Myung In Dumplings, which Kirk wrote about earlier this year. The line at Myung In is sometimes out the door… The other anchor in this parking lot is Boba Time.
The eating area is pretty spacious and always clean.
Near the kitchen is an area of cold dishes. We have ordered, by pointing, not knowing how they will taste or what all of the ingredients might be. All have been pleasantly fresh and none have been too spicy-hot.
We have turned into those typical touristy 'white people' and have ordered by pointing at photos on the menu. The above photo has been the most accurate one.
The House Special Shrimp ($12.99) with a side of rice ($1) The shrimp are plump, juicy, nicely cooked. There is a bit of heat flavor and the slices of cucumber are a nice interlude.
However it is not as spicy as you would think, considering all of these peppers…
The won ton in chili sauce ($5.99) was nice. The chili sauce was fresh tasting and packed a back-of-the- tongue heat. The won tons were thin, quite filled with pork and tasted good without the sauce and nicer with it. This was different from Kirk's experience (linked above) where the word 'insipid' was used.
Choosing to order a scallion pancake ($2.50) was a good idea on my part. Dipping it in the sauce helped me to taste the sauce in a more 'plain' way and enjoy the freshly made pancake a bit more.
The twice cooked rockfish ($10.99) is always ordered (it's the 'craving' one that The Mister must have), because of the good fry methods used as well as the strong turmeric and light chili flavors. The cooked, chopped thin Chinese celery as well as onion and a few red bell pepper slices add more texture and flavor.
The shrimp wonton tofu ($8.99) was a more of any typical Chinese restaurant meal. No heat, plump shrimp, soft tofu and the ever present peas and carrots. It didn't give me any sort of MSG reaction, so that is good. Nothing special; nothing bad.
The Braised Fish Garlic Bowl ($10.99) is also a typical flavor mix, has nice spice of garlic without Szechuan heat and is quite large; all fish in that bowl along with roast garlic and scallion.
Anything here is large enough to be shared. We always end up taking home leftovers, as have more than 90% of the tables every time we've stopped in for lunch.
Szechuan Chef Cuisine 4344 Convoy Street, Suite F San Diego 92111 (858) 279-8881
No hours posted, but it's open by 11:30 every morning; maybe sooner.
I hope your week is going well, without interruptions by technology.