Saturday, May 12, 2012

Seikarou Sichuan Cuisine Part II

A couple of weekends ago, hubby and I went back to Chukagai to resupply our non-Japanese cooking ingredients and decided to visit Seikarou Sichuan Cuisine 精華楼 for lunch. It turned out more like linner, plus leftover for brunch the next day LOL! We just couldn't help ourselves ^.^  

We ordered some repeats, of course, like the sauteed water spinach.

And both the Chongqing Spicy Chicken (重慶辣子雞) as well as the Shui Zhu Niu (水煮牛) were much better this time around. Hubby wasn't too hot on the chicken as it was chopped up with bones in. I loved fishing for the tiny crunchy bits ^.^

We also tried 3 new dishes. This is their "regular" version of Dongpuo Rou (東坡肉), versus the blah spicy version we had last time. You order by the piece for 400yen each, and an order is a minimum of 2 pieces, which was what we did. The lame part is that when the dish came, it was basically 1 piece cut in half, and they didn't even try to cut it nicely and make it look like 2 pieces. Whatever, we didn't need all that pork fat anyway. Plus it still wasn't as good as Arisan's.

The second new dish we ordered was spicy shrimp, which was also a bit of a disappointment as I was expecting something more...Chinese. This was basically breaded shrimped tossed in dried chilies. The third new dish we had was the house special fried rice, which was very good, better than the Yangzhou Fried Rice (揚州炒飯) last time!

This is what I wore that day, which admittedly was a bit thin. Chukagai is closer to the ocean, to it's always a tad cooler than further inland. Had a great time though!
- Hat: Express
- Sweater vest: Express
- Shirt: Banana Republic
- Camisole: Aeropostale
- Belt: JCrew
- Jeans: Aeropostale
- Shoes: Nine West

See my previous Seikarou Sichuan Cuisine post.

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