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“We are also dedicated to using free-range chicken and other seasonal ingredients and vegetables,” says Zhu. Szechuan Mountain House boasts a large fan base in New York, and its locations in Manhattan and Flushing frequently make the New York Times’s 100 Best Restaurants list and Eater NY’s list of 38 Essential Restaurants. It’s not uncommon for lines to regularly span wait times of an hour and a half or more. Manager Jerry Wang hopes that the restaurant will be just as well received in LA.
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The 3,000 square-foot, 47-seat restaurant is designed in the restaurant group’s signature upscale style, boasting classic Chinese ink paintings and calligraphy on the walls, flower art, and illuminated koi floats suspended from the ceiling. “Each Mountain House location keeps our core aesthetic,” brand operations manager Ariala Luo says. Stephanie Breijo is a reporter for the Food section and the author of its weekly news column. Previously, she served as the restaurants and bars editor for Time Out Los Angeles, and prior to that, the award-winning food editor of Richmond magazine in Richmond, Va.
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A stone-clad koi pond and burbling waterfall confronts you upon entering the space. Enclosed bamboo booths trail off into an interior decorated with pottery and other elements, intended to evoke the eponymous mountain retreat. But far from mounting a menu obsessed with the rural or even the urban food of Sichuan, the bill of fare is an eclectic document. In addition to Sichuan standards and Sichuan-themed inventions, it borrows dishes from other regions, leaping from Hunan to Dongbei to Beijing to Hong Kong.
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The 5,000 square-foot space inside the Pearl Plaza was a feat years in the making. The space sports similar designs to the NYC locations, with koi ponds, cascading waterfalls, bamboo groves, Chinese flower art, calligraphy, lanterns, and ceramics. The Boston location marks the fourth restaurant opening for Szechuan Mountain House.
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The New York City location of this Allston Szechuan spot is an institution, and it’s one of the few transplant restaurants in Boston we’re actually excited about. Their swinging pork belly dish has mandolined strips of meat and cucumber draped over a wooden stand, with the whole thing dangling above a bowl of garlic and chili oil. Once it arrives at your table, it’ll first get your attention for presentation, and then for being your new favorite way to eat pork belly. Order that, the pepper lover chicken that has some decent spice without setting your tongue on fire, and a couple of other plates to celebrate crushing the first half of the workweek. One of NYC’s best Chinese restaurants has opened in L.A.—or, to be more precise, Rowland Heights’ Pearl Plaza, which also houses Eat Joy Food, a 2023 Michelin Bib Gourmand.
It first launched in the East Village in 2015 and gained attention for its experimental, eclectic approach to the cuisine in New York. Soon after, a second New York City location popped up in Flushing, and a West Coast expansion followed this past summer in Los Angeles. Luo and Wang didn’t disclose specific further expansion plans at this time, but said that they generally hope to keep expanding across the U.S. “If there is a huge demand for Szechuan food, Mountain House will try our best to be in that location,” Luo says. “It feels really satisfying to be growing the company the way we want to be growing it,” Kramer said. In addition to newly focusing on catering, Kramer and Hymanson are planning multiple other Kismet Rotisserie locations, including one slated to open in Culver City this fall.
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As the name suggests, the fiery cuisine of Sichuan — a province located in southwestern China — is the focus here. The group’s culinary director, chef Zhi Min Zhu, is overseeing the Boston menu, which includes many of the hit dishes found at the group’s other locations, including the crowd-favorite swing pork belly. The photogenic dish features thin strips of pork belly and slices of cucumber hanging on a wooden rod, suspended over a cup of minced garlic and chile oil dipping sauce.
Zhi Min Zhu, who hails from Sichuan, is the culinary director of all the Szechuan Mountain House locations and is in charge of training all of the kitchen teams. Zhu has been working with Szechuan Mountain House since 2015 at the New York East Village location and has helped train the team at the new Rowland Heights location. Málà Project is a great Chinese restaurant in the East Village that specializes in dry pot. Szechuan Mountain House is open for indoor dining, outdoor dining, and takeout - and they also have a location in the East Village in case that’s more convenient to you. This Chinese restaurant in the East Village specializes in soup dumplings, and it's just good enough to keep you coming back for more.
Eschewing the bursts of red and communal tables of their predecessors, these places flaunted stylish interiors with intimate seating. Some featured rustic elements meant to evoke Chinese villages; others were more East Village-y, with exposed concrete surfaces, deejays, and futuristic light fixtures. After reopening her celebrated porridge-based restaurant last month, chef Minh Phan decided to close Porridge + Puffs after all. The Historic Filipinotown restaurant opened in 2018 but began years prior as a pop-up. Jonathan Gold called Phan’s porridge bowls colored with pickles, jammy eggs, flowers and other culinary delights “as dazzling in its complexity as anything coming out of the most famous kitchens in town.” After a pandemic-spurred closure in 2021, Phan reopened the restaurant this year.
A koi pond, fake gingko trees and yellow lanterns lend an air of serenity to the dining room, in sharp contrast to the trial by fire your taste buds are likely to experience with several of Szechuan Mountain House’s signature items, which include traditional and modern Sichuanese recipes. For a walk on the mild side, opt for tamer delights like the twice-cooked pork, yibin-style ran noodles and the Insta-worthy swing pork belly. The signature dish at Szechuan Mountain House is liang yi pork belly, Zhu’s modernized take on a traditional Chinese dish. Liang yi, which translates to “hanging clothes” in Mandarin, is intended to evoke the image of laundry hung to dry on a clothesline. Together with a slice of cucumber, the thin pork belly is dipped in chile oil with a wad of minced garlic. The translucently thin slices of pork and cucumber are presented draped over a miniature wooden rack above a minced garlic and chile oil dipping sauce.
After establishing an ardent fan base with two locations in New York, Szechuan Mountain House has opened in Rowland Heights. Szechuan Mountain House offers popular Sichuan favorites like mapo tofu, twice-cooked pork, and kung pao shrimp, as well as classic Sichuan dishes seldom seen on menus in the U.S. Diners will be surprised by the Yibin-style ran noodles, also known as burning noodles, which are chewy, dry noodles that are flavorful, spicy, and salty from cardamine bean sprouts and roasted nut powder. The name “burning noodles” comes from the fact that traditional cooking methods add lard and chile oil to the noodles, which can be ignited without the use of water. In decades prior, people would light up the noodle as a wick for kerosene lamps.
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