Mark Twain was once famously quoted as saying that "sacred cows make the best hamburger". It seems that Haymarket's latest Szechuan restaurant has found the Eastern equivalent.
Before animal activists start picketing, take a deep breath and relax because there is no namesake dish at Spicy Panda. What is on offer is a smart list of spicy Szechuan delicacies.
The menu runs the gamut of usual dried, fresh and fermented chilli-based dishes typically found in Szechuan cooking, including another Eastern equivalent - this time of the humble spaghetti bolognese. A playfully titled dish of Ants Climbing a Tree, aside from the ground beef and noodles bearing a striking resemblance to its namesake, is in fact the Chinese equivalent of the classic Italian pasta staple.
Pick of the menu must go to the fiery stew of diced rabbit, a spicy but balanced dish with fresh and dried chillies playing off the soothing counterbalance of diced cucumber.
Nick Eggert
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Lunch
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Dinner
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Late
Chinese and Sichuan
Mains: $10-$30
Payment accepted: MasterCard, Visa and EFTPOS
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