THIS RESTAURANT IS CLOSED Oriental Pearl

THIS RESTAURANT IS CLOSED Oriental Pearl Restaurant Review:

This unassuming place serves up some of the best and most exemplary dishes in Szechuan cooking. Expect lots of heat and unabashed flavors, because chef-owner Chen does not spare the timid palates with tepid sauces. The dishes come in varying hues of red, laden with chile peppers and Szechuan peppercorns for the killer one-two punch of Szechuan authenticity. The Water-Boiled Beef is an understated dish that actually comes out like a bubbling cauldron of red lava. The Mapo Tofu is very faithful to the traditional recipe; any closer and you are in Chengdu eating the real thing. And Chen's Gongbao (kungpao) Chicken was once dismissed by a New Yorker as the worst Kungpao Chicken I've ever tasted, which is all the more telling that Oriental Pearl does things right and in an authentic way few have dared to execute.