Savoring Sichuan: A Night at SHAN NYC
Even days after our meal at SHAN NYC, located on bustling Smith Street in the heart of Cobble Hill, we’re still thinking about the incredible food. It was one of those rare dining experiences where every dish leaves a lasting impression, and the flavors linger long after the night is over. The perfect combination of bold Sichuan spices, masterful preparation, and a lively yet cozy atmosphere made for an unforgettable evening.
We began the night with two expertly crafted cocktails that perfectly set the stage for the meal. The Osmanthus Blossom was a delicate, floral concoction, its light sweetness providing a refreshing start, while the Umeshu Paloma offered a tangy, citrus-forward twist, balanced with the rich depth of plum. These drinks were the ideal palate prelude, preparing us for the feast ahead.
The appetizers immediately signaled that we were in for something special. The Pork Soup Dumplings were a revelation—thin-skinned parcels filled with succulent pork and a rich, savory broth that exploded with flavor at every bite. Paired with the Scallion Pancakes, which were crisp on the outside and chewy within, packed with the bright, fresh taste of scallions, it was a perfect combination of textures and flavors. The Pork Dumplings in Chili Oil rounded out our starters, each dumpling tender and bathed in a fiery chili oil that delivered the classic Sichuan heat without overwhelming the senses.
For our entrées, we indulged in a selection that showcased the best of SHAN NYC’s kitchen. The Chungking Spicy Chicken was the star of the night. Crispy, perfectly fried chicken pieces were tossed in a generous amount of dried chili peppers and numbing Sichuan peppercorns, delivering a slow-building heat that was both addictive and exhilarating. The texture and spice were in perfect harmony, making it a dish we couldn’t stop eating.
The Spicy Cumin Lamb was another standout. Tender and juicy, infused with the deep, earthy aroma of cumin and enhanced by subtle notes of spice, the lamb offered a rich and savory experience that lingered on the palate. The dish’s complex flavors were a testament to the careful balance of spice and seasoning that defines great Sichuan cooking.
We also couldn’t resist ordering the Mapo Tofu, a dish that SHAN NYC executes to perfection. The tofu, silky and delicate, was submerged in a spicy, fragrant sauce that delivered just the right amount of numbing heat from Sichuan peppercorns, balanced with garlic and chili for a hearty and deeply satisfying dish.
One of the surprise contenders for the best dish of the night was the Eggplant in Garlic Sauce. Velvety and flavorful, the eggplant was perfectly cooked, absorbing the sweet-savory garlic sauce that clung to each slice. The depth of flavor in this dish was remarkable, making it stand out as more than just a supporting player among the other entrées.
But if there was one dish that truly stole the show, it was the Stewed Fish Fillet with Chili Sauce. Delicate, flaky, and incredibly flavorful, this dish has quickly become my favorite of all time. The fish absorbed the spicy, aromatic broth perfectly, delivering a bold yet balanced taste of Sichuan cuisine’s signature spice. It’s a dish that will stay with me for a long time, and one I’ll definitely return for.
Every dish at SHAN NYC was crafted with care, showcasing the bold, intricate flavors of Sichuan cuisine without sacrificing balance or subtlety. It was a meal that stayed with us—each bite a new discovery of texture, spice, and flavor. The quality of the food and the skillful execution of classic Sichuan techniques made for an extraordinary dining experience that we won’t soon forget.
If you’re in New York and looking for a place that delivers an authentic Sichuan feast, filled with rich, unforgettable flavors, SHAN NYC in Cobble Hill should be at the top of your list. We’ll definitely be back.
Also, check out our Instagram reel showcasing the incredible food from our night at SHAN NYC: Watch here!
