image

Hong Kong restaurant reviews

Restaurant review: Andy’s Chili Party, Tsim Sha Tsui – well-priced Sichuan cuisine

The steamed pig’s intestines with peas and millet is the standout dish, while the restaurant’s speciality of duckbill sturgeon should be ordered in advance

PUBLISHED : Thursday, 30 June, 2016, 4:05pm
UPDATED : Thursday, 30 June, 2016, 4:58pm

Cuisine: Sichuan

Price: about HK$150 without drinks or the service charge.

Ambience: busy. I sat facing the door and watched as streams of customers (many of them tourists) wandered in to see if there was a table available. The servers are efficient.

Pros: most of the dishes are well priced. The pictorial menu makes it easy to order.

Cons: the cold spicy chicken (HK$108) had tender, moist meat, but the sauce, which looked fiery, was one-dimensional. Chongqing hot and sour rice noodles (HK$52), which had fried soybeans and chunks of pig’s intestine, needed more vinegar.

Recommended dishes: our favourite dish was the steamed pig’s intestines with peas and millet (HK$48). The intestines were tender and had been well cleaned, and the millet absorbed the flavours of the ingredients. The restaurant’s speciality of duckbill sturgeon (HK$368) should be ordered in advance. It comes with spicy or pickled cabbage, and we opted for the former. The large pieces of fish were tender, and the sauce, which can be ordered in different heat levels, was just spicy enough. The flavours of the fried sour beans with minced meat (HK$58) were nice and tangy, but it would have been better as a condiment to nibble on with drinks, rather than a main dish.

What else? The address of the restaurant is in Tsim Sha Tsui, but the Jordan MTR station is closer.

Andy’s Chili Party, Yau Shing Building, 182 Nathan Road, Tsim Sha Tsui, tel: 5128 2456.

Open: 11.30am-midnight