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Taste of Sichuan might be among the newest Chinese restaurants in East London, but their legacy goes back decades. Their chef, Zhang Xiao Zhong, has over 35 years worth of experience in the kitchens of Sichuan restaurants and talent goes back yet further, with his uncle and his grandfather having also worked in high-quality kitchens back in China. He’s written cookbooks, worked in restaurants and won awards – and you can taste the best of his cooking at Taste of Sichuan on the High Street in Walthamstow.
Lovely food, great portions and drinks were very cheap. Atmosphere was a bit lacking though, it was silent but for the two or three tables of guests whispering! Some music would help.
Great tasting food, not much choice of wine. But good value and I would defo go again just for the food. The boiled chilli fish is a must.
Excellent variety of authentic Chinese cuisine. Fresh and delicious. No MSG and not laden with sugar. Will definitely visit again. Would be 6 for food; decor could be improved. Did not use toilets so can't comment on them either.
The story of Chef Zhang Xiao Zhong, the star of the show at Taste of Sichuan, goes further than just his most recent career in London. His grandfather was the personal chef to Deng Xiaoping, the former premier of China and along with his uncle was his mentor in the kitchen, while he began his culinary education at the prestigious Hibiscus Restaurant in the heart of Chengdu, Sichuan Province. He moved up in the world to be the head chef at various restaurants in Shanghai and Beijing, before finally moving to London where he is now the head honcho at Taste of Sichuan in Walthamstow.
Sichuan cuisine is based around chillies and the iconic peppercorns that are native to the region, so it is understandable that Taste of Sichuan on Walthamstow High Street have plenty of fire and brimstone in their cooking. Their chef’s recommendations include Mapo Tofu with minced pork, dan dan noodles and gong bao chicken, as well as Chinese favourites like dim sum, chow mein and dumplings in chilli oil. Book a table at Taste of Sichuan in East London and let Zhang Xiao Zhong do the rest.