Experts' Choice Award Hunan Kitchen of Grand Sichuan
5 expert reviews
“Many dishes come slagged with squishy pickled chilies; others are aflame with dried red or fresh green hot peppers, or both.”
– Village Voice
New York Times "Despite its odd, intramural name, the restaurant is devoted entirely to the cooking of Hunan, the small interior province of China that was the birthplace of Mao Zedong." Full review
Time Out "In this petite Flushing restaurant, chef Chen Gangyi showcases the smoky flavors of his native Hunan." Full review
New York Magazine Critic's Pick
"There is a logic to this curveball of a name: The eatery in question is a Hunan restaurant from the folks behind the Grand Sichuan mini-chain." Full review
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Be sure to sneak in an order of pumpkin cakes; their crisp texture and natural sweetness counter the spice and sourness of other dishes here, not to mention the prevalent taste of cumin.
Michelin Guide 0 Stars
"As New York's Sichuan renaissance continues apace, this pleasant and unpretentious Hunanese spot has popped up on Flushing's Main Street." Full review
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