104 2nd Ave (between 6th and 7th streets)
New York, NY 10003
Before Hot Kitchen opened, the only Sichuan food I ate was from my own kitchen and the occasional trip to a random Gourmet Sichuan-esque restaurant. Most of these restaurants had the basic necessities: the double cooked pork, the mapo tofu, the GBSJD (we actually call it that – the 干煸四季豆, or dry sautéed string beans), the fish fragrant eggplant (check out my recipe here!). All these basics were too sweet, too greasy, and not spicy enough, and not nearly numbing enough. Hot Kitchen does all the basics a bit better, and has dishes beyond the basic Sichuan ones that I love. As a result, I go at least once or twice a month. The restaurant is always packed with sounds of home: loud chattering in Chinese and Qing Dao beers clinking.
I always get the 川北凉粉 or Mung Bean Noodle with Spicy and Peppery Sauce ($6.50). This is a Shi’s family favorite. The sauce is a classic Sichuan sauce. It’s spicy, sweet, numbing, and crunch from all the crushed peanuts. The noodles are served cold (goes great with the spice) and are thick but light. You know you’ve got some good noodles when they are elastic and don’t break on contact. Too many Sichuan restaurants in NYC use day(s) old noodles that are refrigerated, which causes the noodles to break. Hot Kitchen doesn’t!
麻婆豆腐 or Mapo Tofu ($13), always a must. Mapo Tofu sauce should NOT be brown. If you order this dish and get brown goopy sauce, you know your chef isn’t Sichuan. It should be bright red and way less viscous than goopiness. The tofu isn’t silken, but also isn’t that hard stuff you find at salad bars. It has enough density that it holds its own shape and doesn’t break. Hot Kitchen’s Mapo Tofu tastes pretty different from how my family makes it (we have more numbingness), but it’s still great. Super flavorful. Could just have this with a bowl of rice and be the happiest person ever. Continue reading Hot Kitchen: Home Away From Home