SHU
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Collingwood’s modern Chinese restaurant, SHU continues to please with its latest 10 course degustation menu.
Read MoreChef David
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Focusing on staple elements and cooking methods of Sichuan food, Chef David’s new menu balances 7 traditional flavours to creatively combine all the fantastic piquant platitudes of Chinese cuisine.
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David’s Hot Pot
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Since opening its first store in 2017, David’s Spicy Pot has been bringing authentic Malatang (spicy pot) and Sichuan food to Melbourne.
Read MoreSun Kitchen
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Sun Kitchen is Melbourne’s latest fine-dining restaurant on the edge of Albert Park Lake - A unique celebration of Chinese luxury, underpinned by an exquisite gastronomic experience, sophisticated décor and magnificent lake views.
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Dragon Hot Pot
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There’s queues out the door. But there is good reason. Dragon Hot Pot is not quite a grocery store, nor is it a made-to-order restaurant. Instead, it’s a happy combination of the two and has made it a hot pot powerhouse and an unstoppable force on Melbourne’s Chinese dining scene.
Read MoreBowl Bowl Dumpling
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Located on Collingwood’s bustling Smith Street, Bowl Bowl Dumpling is a local favourite.
Read MoreLittle Spicy
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Little Spicy serves up specialties from the far reaches of Western China, where the freezing climate encourages the copious use of chilli and peppers from the prickly ash tree.
In line with its social setting, the menu items are primarily designed for sharing, with dishes divided into user friendly sections. We were pleased by the array of signature dishes we were presented with over the course of our dinner.
Boxing Chicken with Fried Garlic
The fried chicken was tender, juicy and distinctly flavoursome. We loved how this crispy Chinese favourite was done impeccably well without compromise.
Deep Fried Green Beans with Garlic
The green beans were cooked to perfection and possessed a beautiful wok caramelisation. The dish had the perfect amount of heat.
Sichuan Style-Fried Chicken
The Sichuan fried chicken was moreish. The tender chicken pieces were cooked with copious amounts of red chilli and chopped spring onions. This was a very flavoursome, spicy dish which paired beautifully with rice.
Salt and Pepper Ribs
The Salt and Pepper pork ribs were fatty, soft and beautifully caramelised - a guilty indulgence.
Shanghai Fried Noodles
The Shanghai Fried Noodles was yet another excellent dish that was highlighted by the noodles which exhibited a pleasant elasticity. Lightly flavoured by the gently aromatic ginger, the dish, boasted the characteristic charred flavour that normally accompanies a wok-tossed item.
Sliced Fish and Pickled Vegetables Soup
The Sliced Fish and Pickled Vegetables Soup was a comforting noodle soup dish which balanced the flavours of sourness from the pickles and various herbs which boasted a pleasant salinity.
Sichuan Homemade Prawn Ball Spicy Soup
Little Spicy specialises in the Chongqing Spicy Noodles Soup (aka Ma La Spicy Noodles Soup) which is prepared using a combination of spices, chillies and Sichuan pepper. The result is a delicious and spicy broth with a lot of depth of flavour synonymous with fine Chongqing delicacies. We thoroughly enjoyed their signature Sichuan Homemade Prawn Ball Spicy Soup which boasted beautifully made prawn balls.
All of the dishes we sampled at Little Spicy were examples of the gutsy, fragrant and fiery Sichuan approach to cooking. The dishes exhibited complexity, depth of flavour and a skilful use of spice, truly showcasing the multi-dimensional cuisine born from Sichuan province. We cannot wait to return.
Location: 167-169 Russell Street, CBD, Melbourne
Phone: 03 9639 8886
Link: Facebook
Cuisine: Chinese, Sichuan
Gastrology bloggers dined courtesy of Little Spicy.
Cuisine d'influence @ Dan
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Bordeaux’s younger and more cosmopolitan vibe is lending itself to an evolving gastronomic scene, bringing exciting innovation into the local food scene. Leading the charge is restaurant owner and chef, Jérôme Billot.
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