Sichuan Cuisine : Feng Lin Restaurant, Howick

Howick is a melting pot of gatronomic diversity and with its unofficial title of Chinatown of Auckland, it certainly has some hidden kitchen bad-boys to live up to its unsurpassed concentration of great offerings of authentic mainland Chinese food and ardent followings.

we really had our 'sik san' ( eating spirit) when we decided to have dinner there last night despite a few failed attempts to even wedge our foot into its door. This place is usually booked out on weekends and reservations are a must to avoid eating McDs.La Zhi Xhia (Spicy Prawns)

The first dish we got was the La Zhi Xhia, it was a simple yet flavorful large prawns stir fried with Sichuan chili oil and some veges.....it certainly look more spicy than it really is. It's a very appetising first dish with the burst of freshness with the slight hint of sweetness.

Cold Marinated Beef Omasum and Beef Shin

This dish was really appetising and should have been the first to be served. I like that there's always plenty of coriander and spring onions in Sichuan dishes...it enhances the aromatic chili oil that is used widely in its dishes.

Cumin Lamb
Spiced BBQ Lamb...nice but a bit too dry
Fried Man Tou...super yummy!!! perfect texture!!
Spiced pork mince with eggplants....cannot see eggplants cos it's at the bottom...more meat than eggplant.
Long boiled duck with chinese ham soup....very clear but tasty!

Feng Lin is a new haunt for my craving of yummy authentic Chinese food and stay tuned for the my next trip!

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