Sunday Mail Top 100 Food Experiences. October 2014

While Mondays are $10 Peking Duck nights and Tuesdays celebrate steamed Chinese dumplings, every day isa celebration of great food at Sichuan Bang Bang.  Love a little fire and brimstone on your plate?  We recommend Sichuan beef hot pot - ask for it to be served as it is in the Sichuan province far, far away.  It's hot, hot, hot and ever so good.  After a five year stint living in China, owner Renata Roberts brings a genuine love and understanding of Chinese cuisine making it possible for you to indulge in dishes of chilli salt and pepper king prawns, black fungus and tofu skin salad, spicy drunken and fried quail and a soothingly gentle chicken and sweet corn broth.

Renata Roberts