Red Cliff restaurant in Queen Street, in the CBD, is serving Sichuan and Hunan cooking to an unusually high standard, with dishes also drawing on the food of neighbouring Hubei.
Its signature yabby noodles are said to have been ordered more than 100,000 times. Diners can choose a mala version laden with Sichuan peppercorn, a hotter Hunan-style preparation, or noodles coated in a mixture of 13 spices.
Another standout is Zigong-style chilli beef, combining bright chillies with pickled ginger, garlic and coriander.
There are gentler options for those who prefer less heat, including vividly yellow fish soups made with pickled cabbage and chicken broth.
The restaurant’s interior is as distinctive as its menu, with ruby-red walls decorated with cartoon princesses from historic Chinese dynasties, red and yellow lanterns overhead and Chinese ballads playing in the background.
Red Cliff is reportedly full every night, so booking ahead is advised.
