Szechuan Mountain House 川山甲 New York, NY 10003, 23 St Marks Pl Reviews, Phone Number, Work Hours, Photos
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Some are served in novel presentations involving props and tableside service, ramping up the excitement level. Plus, the new crop of Sichuan restaurants is competing for customers who are more discerning than ever before. The punning part came with the mushrooms, which we teased out in little waving clumps. It was difficult to tell them apart from the bundles of rice noodles, which were tied in the middle like sheaves of wheat. It seemed, as we compared visits, that the East Village Mountain House is better than the one in Flushing, and indeed, one of the best and most interesting new Sichuan restaurants in town.
Szechuan Mountain House
From then to the present, there came to be many new Sichuan spots in Elmhurst; Little Neck, Queens; Midtown Manhattan; in the vicinity of Columbia and NYU; and many, many more in Sunset Park. But the largest concentration has been in Flushing, where the number of restaurants and stalls featuring the cuisine is edging up toward 30, by my count. Wu Liang Ye and Grand Sichuan both opened in the late ’90s, growing into mini-chains.
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And with an extensive wine list and expertly crafted cocktails, you're sure to find the perfect pairing for your meal. This Chinese restaurant in the East Village specializes in soup dumplings, and it's just good enough to keep you coming back for more.
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The space sports similar designs to the NYC locations, with koi ponds, cascading waterfalls, bamboo groves, Chinese flower art, calligraphy, lanterns, and ceramics. Málà Project is a great Chinese restaurant in the East Village that specializes in dry pot. Szechuan Mountain House is open for indoor dining, outdoor dining, and takeout - and they also have a location in the East Village in case that’s more convenient to you. No meal at Restaurant Mountain House Manhattan 川山甲 would be complete without trying one of their decadent desserts, such as the Mochi Ice Cream or the Chocolate Lava Cake.
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There are Sichuan standards, too, including twice-cooked pork, kung pao shrimp, and a ma po tofu ($10.95) that manages to taste better than any other with its silky tofu, earthy fermented bean paste, and daring oiliness. When it wants to, Mountain Szechuan can serve straight-up Sichuan, and it doesn’t stint on the peppercorns. The signature dish at Szechuan Mountain House is liang yi pork belly, Zhu’s modernized take on a traditional Chinese dish.
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The occasion of the review was Little Pepper’s move to College Point, where it still thrives. Where Cantonese fare once reigned supreme, the louder flavors of the Sichuan province have become one of the most popular genres of Chinese food in New York. According to data from Yelp, New York had 46 restaurants categorized as Sichuan in 2012; in 2018, the number more than doubled, to 98. The original Szechuan Mountain House was one among a raft of modern and more expensive Sichuan restaurants to hit Flushing during the last three years. Eschewing the bursts of red and communal tables of their predecessors, these places flaunted stylish interiors with intimate seating. Some featured rustic elements meant to evoke Chinese villages; others were more East Village-y, with exposed concrete surfaces, deejays, and futuristic light fixtures.
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According to William Clifford’s The Insiders’ Guide to Chinese Restaurants in New York (1970), the first restaurant in the city to even “claim full allegiance to Szechuan” was Szechuan Taste at 23 Chatham Square. Sure, there had been previous restaurants that boasted a menu with a few Sichuan dishes, such as double-cooked pork or eggplant with garlic sauce. But none were quite like this place, which listed tea-smoked duck and braised whole carp with chiles among its chef’s specials.
Szechuan House
The broth was milky and sour, and heat was provided by several types of pickled chiles, which also lent tartness. In the middle of the bowl was a bright red cherry pepper, such as one might find in an Italian restaurant. The signature fried rice is ramified with mustard greens, while a dish of fried lotus roots and celery provides a spectacular snap that you can hear as diners around the table attack it, with a subtle flavor that you’ll dream of that evening. But perhaps nothing points to the mass-market appeal of a food more than the fast-casualization of a cuisine. Indeed, New York City recently got a crop of fast-casual joints, like Greenwich Village’s Peppercorn Kitchen and Chelsea’s Bang Chengdu Street Kitchen.
Szechuan Mountain House offers popular Sichuan favorites like mapo tofu, twice-cooked pork, and kung pao shrimp, as well as classic Sichuan dishes seldom seen on menus in the U.S. Diners will be surprised by the Yibin-style ran noodles, also known as burning noodles, which are chewy, dry noodles that are flavorful, spicy, and salty from cardamine bean sprouts and roasted nut powder. The name “burning noodles” comes from the fact that traditional cooking methods add lard and chile oil to the noodles, which can be ignited without the use of water. At the same time, our old-guard Midtown establishments like Szechuan Gourmet, Café China, and Savour Sichuan have thrived, especially with the lunch crowd from nearby office buildings. In Flushing food courts, innumerable stalls popped up, peddling Sichuan fare at budget prices configured as noodle soups or faddish dry hot pots.
The high ceilings and large windows give the feeling of openness and natural light, making it the perfect spot for a relaxing meal. In actuality, the ribs should be singular and the bun plural, since the dish consists of a single humongous beef rib, somewhat resembling the sort found at the city’s Texas barbecues. Alongside are the kind of folded, steamed bao you now see in nearly every Asian fast food spot. The meat has been cut from the bone, and it’s tough and gristly from being roasted too fast and too hot, which is why the same rib is cooked “low and slow” in barbecues. “Many people in the U.S. believe that Sichuan food equals red hot chiles and peppercorn. They think that they should be sweating and crying for help to extinguish the burn, but we want to show people that Sichuan food is more than that,” says Zhu.
A stone-clad koi pond and burbling waterfall confronts you upon entering the space. Enclosed bamboo booths trail off into an interior decorated with pottery and other elements, intended to evoke the eponymous mountain retreat. But far from mounting a menu obsessed with the rural or even the urban food of Sichuan, the bill of fare is an eclectic document. In addition to Sichuan standards and Sichuan-themed inventions, it borrows dishes from other regions, leaping from Hunan to Dongbei to Beijing to Hong Kong. In 2004, on the same stretch of Roosevelt, Cheng Ying Wu opened Little Pepper with a similar peppercorn-intensive agenda, plus novel dishes like peppercorn-dusted french fries. When I reviewed it for the Village Voice in 2012, it was the most spice-intensive Sichuan food I’d ever seen in the city.
Sheraton told me that Wu Liang Ye is where she first encountered Sichuan peppercorns. Several times in the last two years, I’ve found myself sitting in a radically new type of Sichuan restaurant. A reboot of a Chinatown spot that closed decades ago, Hwa Yuan serves great Peking duck, sesame noodles, and more in a massive space on East Broadway.
Whether you're looking for a romantic dinner for two or a night out with friends, Mountain House is the perfect spot to unwind and enjoy delicious food in a comfortable and inviting setting. With its unique mountain lodge atmosphere and exceptional service, Restaurant Mountain House Manhattan is a must-visit for any food lover looking for a truly unforgettable dining experience. Tucked away in the heart of the bustling East Village, Restaurant Mountain House Manhattan offers a dining experience like no other. As soon as you step through the doors, you are transported to a serene and tranquil mountain lodge, right in the middle of Manhattan. The ambiance is cozy and inviting, with warm lighting and rich wood accents throughout the space.
“I really wanted to stay true to our menu and not make any compromises just to please what we thought the local crowd would find acceptable. For us, this is what a modern-day Sichuan restaurant would actually look like in Sichuan,” says Zhu. Szechuan Mountain House boasts a large fan base in New York, and its locations in Manhattan and Flushing frequently make the New York Times’s 100 Best Restaurants list and Eater NY’s list of 38 Essential Restaurants. It’s not uncommon for lines to regularly span wait times of an hour and a half or more. Manager Jerry Wang hopes that the restaurant will be just as well received in LA. Bring a group to this crowd-pleasing Midtown restaurant and share a bunch of dim sum and Szechuan dishes.
“We want to create this image of what modern China looks like and we want to give the message that Chinese food can be modern and chic, while the flavor is still authentic,” she told an NYU paper last year. These three establishments constitute half of the new restaurants in the development, and represent upscale, almost glitzy, takes on Sichuan cooking. Szechuan Mountain House affects a rural demeanor, featuring curtained booths that make it an ideal date spot. Dishes are presented with a panache that involves elaborate serving schemes and tableside service, such as with the rum-marinated beef rib bao.
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