One More Look at the Fiery Dishes at Lao Sze Chuan

"Lao Sze Chuan is impressively consistent for a new restaurant," says Brock Radke. He visited Tony Hu’s new restaurant at the Palms and says the "authentic to Americanized" dim sum dishes are spot on.

He says the hot and sour soup "is much more spicy and dynamic than the version you’re accustomed to." And spicy seems to be a theme here with the "incendiary, texturally brilliant Szechuan-style beef and maw (stomach lining) to Shanghai-style jelly fish salad and bone-in spicy rabbit."

He also has a list of dishes not to miss, including "crispy, fiery Szechuan peppercorn fish; lamb with pure cumin, slightly less spicy yet one of the most richly flavored dishes I’ve tasted this year; dry chili chicken, tiny bits of tender meat absolutely saturated in chilies for a deep throat-burning sensation; and smoked tea duck, pristine in its soothing flavors."