Chuan Tian Xia

"Affordable one star Michelin "

@kirstymurtagh

"szechuan food with good fish"

@

"Bib Gourmand 2024 You'll almost always find a line stretching out the door of this Sichuan superstar, which has rocked Sunset Park with its sharp renderings of Chengdu classics. The two-story space is light on amenities, with rustic wooden tables and short, backless stools, but the earpiece-wearing staff is as adept and meticulous as the food itself-and happy to dispense menu guidance to novices.While many associate Sichuan fare with buckets of numbing chili oil, these chefs tend to go light on the spice, letting complex flavors shine in dishes like whole fish slathered with sweet peppers or slivered pork in a vinegary garlic sauce. If the burn is still unbearable, a pitcher of fresh watermelon juice and platter of flaky wok-tossed pineapple fried rice will set you right."

@nchavotier

"recommended by Lucy Best (Blakemore Freeman)"

@matthewes

"recommended by Lucy Best (Blakemore Freeman)"

@matthewes

"New York’s rising appreciation for Sichuan food hit Sunset Park in 2018 in the form of Chuan Tian Xia, a restaurant bedecked with colorful masks owned by owners, Queenie Dong and Zee Zheng. It immediately became famous for stellar versions of the cuisine’s classics and a long menu that includes lesser-seen options like spicy frog. Its liangfen, a mung bean noodle, is popular; as is a smoky, spicy green-stemmed cauliflower dish ( a cross between broccoli and cauliflower) that arrives in a wok."

@

"When it comes to Sichuan fare, family-owned Chuan Tian Xia in Sunset Park is a master at the form. The colorful, upbeat restaurant plays with heat and spice levels to deliver dishes that go beyond the mouth-numbing and make for lasting, entertaining meals. It’s hard to go wrong on the menu: The zingy griddled cauliflower morphs the sleepy vegetable into a rich, formidable star; delicate whole tilapia and grouper wrapped in parchment paper come apart in a savory, scented cloud at the table; and don’t miss the impressively thick and creamy salted egg yolk tofu."

@

"ETer 38. Cauliflower, whole fish."

@

"You’ll almost always find a line stretching out the door of this Sichuan superstar, which has rocked Sunset Park with its sharp renderings of Chengdu classics. The two-story space is light on amenities, with rustic wooden tables and short, backless stools, but the earpiece-wearing staff is as adept and meticulous as the food itself—and happy to dispense menu guidance to novices.While many associate Sichuan fare with buckets of numbing chili oil, these chefs tend to go light on the spice, letting complex flavors shine in dishes like whole fish slathered with sweet peppers or slivered pork in a vinegary garlic sauce. If the burn is still unbearable, a pitcher of fresh watermelon juice and platter of flaky wok-tossed pineapple fried rice will set you right."

@davidwemyers

"on eaters best NYC restaurants"

@

"spicy fish*; mapo tofu**; griddled cauliflower; green pepper fish; sour fish stew "

@ariwein

"Szechuan food 4.5 star yelp, avg $11 apps and $22 entrees. Lots of fish options"

@