Regular patrons know the Spice House as the hit-maker of Szechuan sizzlers and they return for the great combination of service, low prices and that unmistakable spicy flavour.
October 10, 2013
Rumoured to be one of those places where top chefs eat, Spicy House really is a special find. Regular patrons know the Spice House as the hit-maker of Szechuan sizzlers and they return for the great combination of service, low prices and that unmistakable spicy flavour. Yep, expect to start shedding clothes as mouth temperatures rise.
A helpful whiteboard by the counter lists the restaurant's top ten hits which is a great place to start when selecting your order. If you're not great with chilli you should still find dishes that will work, just check the spice level and for goodness sake stay away from those dried chilies. We've tested them for you, no need to put your mouth on the line for curiosities sake.
Between four we selected the pork hock ($15), the chilli chicken (which was deep fried and served with wok fried celery and chilli - $15), the hot and spicy beef ($15), and the hot and spicy intestine ($18)... ok joking, the intestine was mighty tempting but we opted for the sour and spicy wonton noodle soup ($12) instead.
The food is brilliant here and the service is pretty good too. We had a chatty and pleasantly opinionated waitress who helped us improve our order and even helped to carve our pork hock at the table... "above and beyond" were words that sprung to mind. The portions are generous and while chilli is unsurprisingly a dominant flavour in the food, there are lots of other tasty ingredients in the mix. We think you'll leave the Spice House pleasantly full and more than a little impressed.
And just so you know, there is no fine dining in this house. The atmosphere is casual but the prices reflect that and it certainly hasn't stopped this place from being pretty damn popular with all sorts.