New Openings: Szechuan Noodle Bowl
Published June 23, 2015 at 8:36 pm
Szechuan Noodle Bowl specializes in authentic Sichuan cuisine including fresh hand-made noodles made twice daily for both the lunch and dinner crowd.
(Cover photo: #D2 Hand-made noodle, spicy with beef)
Chef Wei Jiang, his wife/co-owner Jia Wang and co-owner Charles Gao had been waiting for the right opportunity to open up their restaurant concept which came into fruition nearly three years ago after working together for a year at a restaurant in Hamilton.
Both chef Jiang and wife Wang are from Sichuan and chef Jiang travelled back to Sichuan to learn the art of hand-made noodles for their restaurant.
The owners were torn between building their restaurant in Mississauga and Hamilton since both cities have a lot of Chinese international students and a growing Chinese population. The space they found is located in a small plaza along Dundas St. E in what once was a Pakistani Restaurant.
Gao believes that Mississauga was the right choice with many options for dining and believes that the people of Mississauga are more open to try ethnic food.
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Sichuan is a province located in south west region of China (formerly known as Szechuan or Szechwan). Like many Asian cuisines, Sichuan incorporates a variety of bold flavours including spicy, salty, sour, sweet, and heavy in the use of chili peppers, chili oil and garlic.
Unique for: Sichuan cuisine serving authentic Sichuan snacks featuring “nose-to-tail” dishes and offals.
Signature Dish: #D2 (see above photo) and #D3 house special sliced noodles with your choice of beef, ground pork, pork intestines, and preserved senvy.
Food Menu: The menu is small but rich in variety and is separated into three sections: Sichuan snacks (marinated duck head, beef lungs in chili sauce, duck gizzard, pork intestines, duck feet, spiced dry radish); Sichuan noodles and soup (hand-made and machine made noodle dishes, boiled dumplings, Sichuan hotpot vermicelli; and main dishes (kung pao chicken, bear’s paw with bean curd, poached beef in hot chili oil, Sichuan style chicken).
What’s Up and Coming?: Local food deliveries will start in August which will reach as far as Mississauga’s University of Toronto campus. The menu will change in a few months and daily features and lunch specials will be available soon.
Seats: 28
Patio: No
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