Welcome to China Chilli

About Us

Our Introduction

China Chilli management group was established in 2007. The first store of China Chilli is situated in Glebe Point Road, named Spicy Sichuan Glebe. It is just a short distance from Sydney's CBD. Be it for lunch, dinner or a family party, the ambience of the traditional Chinese decoration of Spicy Sichuan Restaurant makes a contrast to the busy city life. With lanterns glowing outside and Chinese poems and paintings as well as ancient Chinese masks displayed inside, patrons will feel like they're in China while having the most mouth-watering Sichuan dishes in Sydney.

The second restaurant at Sydney City started operating in 2009(named Spicy Sichuan City-Cuisine) due to the increasing demand from our loyal customers, serving the same the popular dishes found at the original restaurant. At the same time, China Chilli embarked on a rebirth by adding to the menu, Sichuan style hot-pot，we opened another store named Spicy Sichuan City-Hotpot. We then opened sites at Sydney Hurstville (named Spicy Sichuan Hurstville), Melbourne City (named China Chilli Melbourne City) and also on the Adelaide Chinatown (named China Chilli Adelaide) in SA.

Due to the dedication of our experienced chefs and friendly, service minded staff, China Chilli has grown to be a mature, high class and unique restaurant since 2007. Our aim of serving quality food, with friendly service in a welcoming atmosphere continues in all our restaurants. We are devoted to delivering delicious, healthy Sichuan food to our patrons and are eager to receive their comments and advice. After a year’s hard-work and improvement, China Chilli now enjoys the high praise of patrons from many different places. It has also captured the spotlight of The Sydney Morning Herald, Daily Telegraph and BBC radio. We hope our restaurant, along with Sichuan cuisine and Chinese culture will become familiar to more and more people in Australia, we need your feedback and opinions to help us establish one of Australia’s best modern Chinese restaurants.

Sichuan Cuisine

Sichuan cuisine, originating in Southwestern China’s Sichuan province is one of the eight main cuisines of China. Its long history dates back thousands of years to the ancient Shu Kingdom. In the Ming and Qing dynasties, many chefs came to Chengdu (capital city of Sichuan) to run food businesses, helping Sichuan cuisine to gradually evolve into a major traditional Chinese cuisine.

Sichuan cuisine is characterized by its multiple flavors. A special kind of ingredient called Chinese peppercorn (also known as Chinese prickly) causes a slight numbing effect to the lips and tongue. The basic flavors are spicy, sweet, numbing and sour. Seasonings such as chili oil, peppercorn oil and bean chili paste, can be mixed into numbing and spicy, sour and spicy, sweet and sour, garlic and spicy, mustard and spicy, chili oil, and fish flavors.

The common cooking techniques in Sichuan cuisine include stir-frying, frying, stewing, braising, smoking, pickling, steaming and salting. Different ingredients determine the different ways of cooking. Many dishes are quickly stir-fried so that the tenderness and freshness are maintained. Sichuan cuisine enjoys a high international reputation for its spicy flavor. It has already been selected as one of the main dishes to be served at the Beijing Olympic Games in August of 2008.

Our Chef

Chef Michael Zhang heralds from Chengdu, in the Sichuan Province of China. An integral member of various prolific culinary associations in China including, The Chinese Cuisine Association, The Association of Sichuan Cuisine, Michael has also served as a long serving member of The Sichuan Chefs Working Committee. A dedicated and passionate professional in the culinary arts, Michael has consistently specialized in Sichuan and Cantonese cuisine. Prior to arriving in Australia in 2009, Michael worked in a variety of executive capacities over a long career commencing in January 1980 working under the direction of famous Chinese Chef, Lu Zhaohua. Michael continued to work in some of Chinese top 5 star Hotels and Resorts as Head Chef which included The Jinjiang Hotel, catering to prolific heads of state and celebrities.

Commanding over extensive kitchens and staffing levels, Michael and his various teams managed large banquets for many foreign heads of state, including The Venezuelan President, The Prime Minister of Singapore, The Kins's sister of Thailand, the World Cup finals in Asia (Chengdu stadium) and a variety of profile SIchuan celebrations. Over the course of his career, Michael participated in the top National Cooking Competitions and was awarded Gold, Silver and Bronze medals.

In 1995, Michael was awarded a senior qualified chef capacity,and dedicated his research into traditional and new innovative cooking methods for the Sichuan Jinjiang Group. In the same year, Michael joined the SIchuan Province Chefs Prize sponsored by the Chinese Tourism Bureau and was awarded first of three contenders. May 1998 to April 1999, Jinjiang hotel management Company sent Michael to The Prince Hotel in Mianyang City of SIchuan and commenced as Executive Chef responsible for the overall management of some 50 chefs.

Michael continued to work in famous Chinese Hotels and Resorts including The Chongqing Fuling Hotel, The Sky linking Chongqing Municipality and Jinjiang, The " Royal GU Yue Xuan Secret", The Jiangyou International Grand Hotel, The "Jinhe Bie Yuan Restaurant" prior to moving to Australia as Head Chef of SIchuan, Spicy SIchuan Restaurant in Sydney. Michael continues to develop his dishes with his team of extraordinary Sichuan Chefs to deliver an inordinate taste experience to Sydney consumers.