Seekers of standard suburban Chinese nosh should steer clear of Sichuan Bang Bang but those in search of some authentic spicy Sichuan cuisine in a funky oriental setting should make a beeline for this little gem.
Outside a tree is strung with red paper lanterns and inside the tiny bustling eatery, black glossy walls are adorned with stunning artworks and seating is on rustic wooden stools.
On the menu most of the dishes are chilli-based and all are chef-prepared and delectable, with recommended mains Xinjiang beef marinated in cumin and wok-fried eggplant with minced pork and entrée the hunan salt, pepper and chilli squid.
Other delish options include fried vegetable Gotye dumplings, Mapo Daufu – Sichuan bean curd with minced pork and Kung bao chicken or prawns with chilli capsicum and spiced peanuts.
Need to know: with limited seating and high popularity bookings are advisable otherwise all meals are available to takeaway.