This time, I felt like having Sichuan cuisine, so I specially came to the Kaifang Sichuan Restaurant at the Shin Kong Mitsukoshi Ximen store in Tainan. This restaurant has already become my go-to representative of reliable Sichuan chain restaurants. Whenever I crave something spicy and want to dig into a big plate of rice, I think of this place.

First, I must mention their pickled chili century egg tofu. This dish is my standard starter every time I come here. The cold tofu combined with the smooth century egg, paired with the mildly spicy and tangy flavor from the pickled chili, is really appetizing.

Next is the stir-fried water lily with Matsusaka pork. The crunchiness of the water lily pairs perfectly with the springy texture of the Matsusaka pork. It’s stir-fried just right, with seasoning that isn’t too heavy, yet you can still taste the layers that Sichuan cuisine is known for. While this dish isn’t spicy, it’s very enjoyable and is something I always reorder.

Speaking of dishes that go well with rice, I must mention the Mapo tofu. Their Mapo tofu has a perfect balance of numbness and spiciness, complemented by a rich fragrance from the chili oil. Although there is plenty of chili oil, it doesn’t overwhelm the throat; it’s that kind of spicy that makes eating enjoyable. The tofu is tender and flavorful, making it an unbeatable combination with white rice.

This time, I tried the grilled pepper barramundi for the first time. The fish is incredibly tender and springy, and the flavor of the grilled pepper broth is very bold, with a pronounced numbing sensation. There is spice as well, but it is balanced very cleverly, making it perfect for those who love strong flavors.

Overall, Kaifang Sichuan Restaurant maintained its standards this time. Each dish has its highlights, with the right amount of spice, fragrance, and numbing sensation. However, the prices are getting less budget-friendly; just ordering a few dishes can easily exceed a thousand, which may make budget-conscious diners hesitate.