Brisbane Times Good Food Guide 2014/15
Sichuan Bang Bang
Even without the ethereal glow of the red lanterns, the tiny Sichuan Bang Bang is seductive with it's striking scarlet and black interior, the convivial buzz of happy diners and the heady aroma of wok-fried spices. Seasoned waiters happily help novices navigate the menu as they themselves navigate the closely packed tables and Chinese stools to deliver pots of complimentary green tea and fragrant, steaming dishes. As is expected of Sichuan cuisine, these dishes don't hold any punches, but the kitchen is happy to town down (or dial up) the heat. Perfectly seasoned chilli-salt and pepper king prawns are a great way to get taste buds accustomed. Sizzling pork belly is designed to scoop up into warm pancakes and dryish cumin coated Uyghur beef is unexpectedly good. Mongolian "chewy and fatty" lamb ribs with coriander, chilli, ginger and sesame are a menu staple and you probably won't want to share green beans with pork mince and chilli - skip dessert and opt for a second plate instead.