Sliced pork belly with chili. (Photos: Razi Syed)
Szechuan Mountain House wants to bring authenticity and lots of spice to the East Village.
In a small storefront, tucked above Saint Marks Place, the new restaurant is aiming high. With hopes of being Michelin-starred one day, it has gone through great pains to craft an authentic Szechuan experience.
“We want to create an atmosphere that is just like a little house in the Szechuan province,” said Jay Liu, who handles media and marketing for the eatery. “All the preparation we do – we want to create the most authentic experience – like you’re in China once you walk into the restaurant.”
Walking in to Szechuan Mountain House, customers are greeted by a small pond with Koi fish, brick-lined walls, tableware made of bone china, and cast iron tea pots full of piping hot green tea. The decor was the product of seven months work, said Liu.
The location at 23 Saint Marks Place, which joins some other ambitious Chinese newcomers nearby, is the second for the acclaimed eatery. Its flagship in Flushing, Queens was added to Michelin’s 2017 guide.
Leo Ge, who manages both the East Village and Flushing locations, said he hopes diners will take their time and enjoy their meal over several cups of green tea. “We want them to have an experience, not just eat here,” he said.
Signature dishes include sliced pork belly with chili garlic sauce, stewed fish fillet with pickled cabbage and chili, Chinese yam with sweet and hot sauce, and stir-fried chicken with dry red chili.
Szechuan Mountain House had its soft opening this week and will host its grand opening in late October or early November. Business hours are Sunday to Wednesday, noon to 10:30 p.m., and Thursday to Saturday from noon to 11:30 p.m.