Description: Being the little sister of the famous Michelin-starred Hutong, my expectations of "Red Almond" were quite high, but I was not disappointed. Hidden atop a big new generic-looking mall, the restaurant manages to create a romantic atmosphere that sets it apart from the rest. Old-style Chinese furniture, a charming bamboo ceiling and ambient lighting make for a cosy haven admidst the stark and icy bright spaces of Hysan Place.
To kick-start our chili indulgence, we shared the Sichuan hand shredded chicken tossed with dry chili and peppercorns ($58) and the green beans with ginger sauce ($38). The chicken was truly delicious but seriously spicy, so the cooling effect of the green beans made our second dish create the perfect balance. Since we asked for our dishes to be prepared with the full authentic chili heat, the manager recommended the special Ginseng infused green tea, a soothing delight to clear the palate so we could enjoy every bite of our meal. Next, we had the Mandarin fish in Sichuan chili pepper broth, poached with assorted wild mushrooms ($138). The white morsels of fish were perfectly tender, smooth and moist, while the broth was delicately spiced with the unique Sichuan pepper that tingles on the tongue and the wild mushrooms were very flavourful, too. The Sichuan skewers ($84) came recommended by many guests, so we tried all three types. They were very addictive indeed, particularly the chicken. Next we had a round of pot-stickers filled with pork and chicken stock ($50). The filling was a little mushy, but the texture and taste of the dough was really nice. We then tried the Sichuan "Dan Dan" noodles with minced pork and preserved vegetable in spicy peanut broth ($58). The noodles were nice enough but we probably should’ve had them first, because they tasted a bit too bland after all the chili we already consumed. Last but not least, we sampled two of the desserts, the golden puff pastries stuffed with sweet potato and winter melon ($38) and the "San Dai Pow" glutinous rice balls with sesame, peanut and syrup ($28). While the San Dai Pow was a fried a little too long and the outside was slightly bitter, the texture of the balls and the taste of the filling were really yummy. The golden puff pastries were the perfect way to complete our delightful meal. Will we be back? Yes, definitely! Finally, a restaurant that delivers. If you’re bored with watered-down bland dishes that claim to be Sichuan; if you crave the real thing – give Red Almond a try!
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