Reviews

• 

  Unique Signatures at Yunyan

  honeycaramels | Aug 14 2011

  Yunyan Sichuan Restaurant is one of those places that we frequent. When we go for Sichuan there are usually places on the island, like San Xi Lou in the midlevels and Yu Chuan in Wan Chai, but then there are a few dishes that we love particularly at Yunyan that tide us back every now and then.
  
  The mouth-watering chicken is common in many Sichuan restaurants, but not the same as Yunyan. For starters the restaurant use the black chicken instead of the ordinary ones. The black chicken is rather lean but packed with flavour. The spicy sauce is also chunky with good depth of flavour from the spices, peanuts, and fresh chilies.
  
  The "Light Shade" beef -- name suggesting that the beef are sliced so thin it's slightly translucent after deep frying and dipped in a caramel. It's like a savoury and sweet beef jerky, with an extra sprinkling of ground Sichuan Peppercorn, offering extra "numbness" to the taste.
  
  The "Green chili noodles" (requires reservation) is a specially made noodles made from scratch with green chili juice blended into the dough and made into noodles that look bright green. The noodles are fiery hot, with a little bit of tartness within, although sometimes the quality vary. Those who like a challlenge of hot food may try, but beware, it is hotter than hot sauce made from Habanero chilies.

  • How much did you spend?
    $200
  • Overall Rating
    Good

  

  

  
  • Food 7
  • Service 6
  • Ambiance 5
  • Price 3

• 

  Hot and fiery

  Yumi | Oct 17 2010

  One of the best Sichuan restaurants in Hong Kong. Dishes are hot and numbingly so, but you can still taste the ingredients - that's how good Sichuan food should taste like. Highly recommend the thinly-sliced beef (燈影牛肉) and the fish stew in very spicy sauce (水煮魚). The 豆酥桂魚 is usually quite good as well.

  • How much did you spend?
    230
  • Overall Rating
    Good
  • Food 7
  • Service 7
  • Ambiance 6
  • Price 3

• 

  Dan Dan Noodles

  Kung Fu Eater | Oct 17 2010

  The dan dan noodles here are made in the restaurant. It is soft but chewy. it smells like there are many different flavors mixed together.

  • How much did you spend?
    200
  • Overall Rating
    OK
  • Food 7
  • Service 6
  • Ambiance 5
  • Price 2

• 

  Good value for money

  Canon88 | Oct 20 2009

  Was really looking forward to the meal as this is one of the oldest and most authentic Sichuan restaurants in town. The kitchen has adjusted the spiciness of the dishes to suit the local's palate so if you want something authentic and truly spicy, make sure you tell the waiter when you place your order.
  
  So the food is good and the service quite friendly, the equally friendly prices are just the icing on the cake. Will definitely return in the near future.

  • How much did you spend?
    280
  • Food 8
  • Service 7
  • Ambiance 5
  • Price 3

• 

  hot and spicy

  Peech | Mar 16 2009

  Of course everything was gonna be spicy tonight, and we started with crispy chicken with spicy dried red chillies and Szechuan peppercorns. Eh? What happened to the starter that we ordered? Shouldn't that have come first? Oh well... I should remember that I'm in Hong Kong and restaurants don't care much for serving dishes in the proper order... Anyway, the chicken was good - a plate-ful of chillies and actually more chicken cubes than I expected. I tried to make this a bit less lethal by shaking off some of the pepper seeds, but that only had limited effect. Eventually the numbing effects of the Szechuan peppercorns (花椒) got to me, and my mouth started to water...
  
  The starter of sliced pork with spicy tasty garlic soya sauce and tossed flat pea noodle (蒜泥白肉) arrived, giving us a welcome respite from the chillis. This was nice and actually a bit sweeter than expected.
  
  A big pot of mapo tofu (痲婆豆腐) arrived and it was time to get some rice. This was REALLY spicy, but sooo good. I ignored my now burning tongue and kept shoving more of this down...
  
  The stewed eggplant with garlic and chilli (魚香茄子) was different from what I've had before. There was a distinct sour taste to this, and I knew it wasn't because it had gone bad. A careful look reveals small, soggy grains which were most certainly fermented rice (酒釀). I've tasted the dish with a bit of alcohol added before, but this one has got to be the strongest in terms of the taste.
  
  Finally we had the steamed spicy chilli rice flour spare-ribs with taro and sweet potato in bamboo cage (原籠粉蒸排骨). I wasn't a big fan of this today. Somehow I felt that the rice flour wasn't done the way I liked it - it was all too mashed together and I preferred to see individual grains. But taste-wise there was no problem and I only wish I had more room to fit the food.
  
  original blogpost: http://chi-he-wan-le.blogspot.com/2009/03/spicy-affair.html
  • Food 7
  • Service 6
  • Ambiance 5
  • Price 2