Dennis Lee

"Chillies and spices are imported from Sichuan and fans of spicy food can’t go wrong with the fragrant, mouth-watering peppery broth laden with the fiery fruit for which the province is famous."

HK Magazine

"Spice lovers rejoice: If you can handle the heat, San Xi Lou serves up a mouth-numbing mala hotpot that you’ll be feeling the effects of for hours after. Ingredients are high quality."

Dominic Armato

"Wow. Just wow. The Chongqing Chicken, listed on the menu as sautéed chicken with spicy red chile, is a familiar presentation, fried bits of chicken buried in a mound of toasted whole chiles, mixed with copious amounts of Sichuan pepper and cashews."

Lauren Yee

"Their signature suop base is the Sichuan Mala Broth (Sichuan spicy hot pot), which is a must-try for those who love the numbing effect of Sichuan cuisine!"

Liza Chu

"The main dishes were definitely the highlights. We had the Fried Chicken with Sichuan Peppers which was a big dish filled with chili peppers and peppercorns. Hiding amongst these are the treasures of deep-fried chicken morsels (with bones) and delicious pan fried cashew nuts."