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51 Dixon St. , Entrance on Little Hay St., Sydney, New South Wales, Australia

Serving some of the spiciest cuisine in Chinatown, this traditional Sichuan restaurant is the flagship of what is now a six-branch chain. Inside, a stairway lined with Chinese doorknockers leads to the multilevel dining room, which is simply decorated with white tablecloths, red upholstered chairs, and windows overlooking Dixon Street. Incorporating local and imported Sichuan ingredients, the menu is divided into two sections: á la carte options, such as deep-fried chicken with dried chilies, and hotpot—a self-cooked meal of meats, vegetables, and noodles boiled in a tableside pot and dipped in a variety of sauces.

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Red Chilli Sichuan Restaurant

Serving some of the spiciest cuisine in Chinatown, this traditional Sichuan restaurant is the flagship of what is now a six-branch chain. Inside, a stairway lined with Chinese doorknockers leads to the multilevel dining room, which is simply decorated with white tablecloths, red upholstered chairs, and windows overlooking Dixon Street. Incorporating local and imported Sichuan ingredients, the menu is divided into two sections: á la carte options, such as deep-fried chicken with dried chilies, and hotpot—a self-cooked meal of meats, vegetables, and noodles boiled in a tableside pot and dipped in a variety of sauces.