Red Chilli Sichuan Restaurant

Reviews

• Alvin W.

  star star star star star_border 11 September 2026

  I'm not the biggest fan of spicy food and hence don't go to Sichuan restaurants that often, but I went with a few friends on a trip to Sydney and it turned out to be quite delicious! We ordered a few things to share for the table. The peking duck was really juicy, but the "tortilla"-shaped wrap was a bit strange as I'm used to the fluffy white baos. Green string beans were cooked very nicely -- quite a staple of Chinese food. The fried chicken came in a bowl of half chicken and half chili -- it looks really scary for someone not a big fan of spicy, but the chili added a good kick to the chicken and made it hard to stop eating it. The highlight of the meal was definitely the fish doused in a spicy oily sauce, and again full of chilis. The sauce itself was really spicy with all the sichuan pepper but the fish itself was so tender and juicy.

• Tim V.

  star star star_border star_border star_border 7 September 2026

  So it seems they have lost their MOJO and now  cater to bland aussie taste buds.  The food suffers from being cooked too fast, flavors don't develop and Sichuan Pepper conspicuous by its absence. $25 for Kung Pao chicken and tea!  Noisy and poor service (fast is not the same as good). Find somewhere else... I wish I had looked further down Dixon towards Paddy's market - some better options exist.

• Jackie M.

  star star star star_border star_border 29 August 2026

  Recently we took a wander down Dixon Street and ended up at the place that pioneered Sichuan cuisine in the Sydney region, all the way back in 2002. It's called Red Chilli Sichuan Restaurant, and you access it via a carpeted staircase that has seen better days. The dining room however, is expansive and nicely decorated, with an array of private dining spaces. High backed wooden chairs surround golden-topped tables that are bathed in yellow light. Slate tiles frame a viewing window into the kitchen, where a calm, efficient white-clad chef labours.
  
  The second you're seated, your table is instantly treated to tea and an appetite-inspiring plate of spicy Sichuan-style cabbage and peanuts. It's got bite - as has much of the traditional, Sichuan menu, though it also contains Sichuan dishes that are devoid of heat, like tea smoked duck.
  
  Anticipating a chilli-heavy meal, we load up on beverages - Tsing Tao Beer ($7) and a very cuisine appropriate Handpicked Margaret River Chardonnay ($10/glass). The wine list her eis a cut above those trotted out by many of the neighbouring Chinese restaurants. Handpicked Wines - who have a cellar door in Chippendale - offer a curated collection of wines from around the globe, mostly earmarked for export to the burgeoning Chinese market.
  
  You'll also find a considerable Baijiu selection at Red Chilli Sichuan Restaurant. Baijiu is China's distilled grain spirit made from fermented sorghum - one of the more famous ones is called Moutai - but it may be an acquired taste.
  
  First to land are the fiery dried red chillies of Deep-Fried Chicken Dices with Hot Dry Chilli ($24.50). This dish looks much more scary than it eats. Pick through the dried chillies and only eat the fried chicken morsels, which will quickly numb your lips with Sichuan pepper powder.
  
  For something a bit saucier, the Stir Fried Clam with Spicy Sauce ($28.50) is a well-balanced dish. The little, briny clams are rounded out with tender lotus root, ginger, shallots, more dried chillies and Sichuan pepper. It's gentler on the spice, and the sauce is lovely scooped up in the clamshells, and on rice.
  
  We also try loading it into an odd little steamer basket of Sichuan Style Sweet Corn Bread ($9.50/6). While it's a good vehicle for delivering sauce, I'm not sure these are entirely successful. They look, smell and feel a bit like corn-flavoured Playdough, with a curiously sweet rather than salty flavour. I'm more enamoured with a well-blistered plate of Stir Fried Green Beans with Pork Mince ($18.50).
  
  It was a solid introduction to the inaugural Red Chilli Group restaurant that started their journey towards ten restaurants. This group now contributes to the popularity of Sichuan cuisine in Sydney, Melbourne, Adelaide, Perth, Canberra and Brisbane.

• Mailys P.

  star star star star_border star_border 27 August 2026

  Do not be scared to try Red Chili Sichuan although it has Chili in the name  ! Food is not that spicy and there are some milder options!
  
  This place is perfect for a group dinner (we were 12): it is fun to try lots of different dishes, and they have some private rooms or large tables.
  Yes, do not expect a Michelin star service level...it can be quite slow and you might have to ask several times for the same thing, but staff remains friendly and when you are a large group you tend to be more forgiving!
  
  We ordered numerous dishes from dumplings to sweet potato pancake and more original options - the chefs special fish fillet was a standout as well as the lamb ribs. Veggies are yummy (but a bit oily), notably the fried eggplant and green beans with pork.
  
  We had a fun night and are just the right amount for 36$ pp (incl drinks), worth visiting !

• Bea D.

  star star star_border star_border star_border 20 August 2026

  Food okay...service needs help...we ordered Spring rolls/six and got 4...when I asked the waiter he said that was correct, had to ask to see a menu to confirm 6...then had to wait till they cooked 2 more.  The waiter was young, kind, but not trained.  We got a pitcher of water, no glasses...we used our tea cups.  White rice came out after our food...we had to ask that our meat be heated up.  Restrooms not on site...you have to walk down a corridor of nail shops to use a common area facility.  Recommend another place to eat and save yourself the anguish