Braised beef at Lan Sheng Chili-heads can skip the mapo tofu and go straight for the unassumingly named braised beef: It’s the spiciest item on the menu at this midtown Szechuan spot. Even the rest...
Pad cha at Nusara Thai KitchenThe palate-spanking seafood stir-fry at this family-run Thai joint lives up to its nickname: “hell sauce.” A pile of fresh bird’s-eye chilies—the tiny, but seriously...
Jungle curry at AyadaThere’s no creamy coconut milk to temper the flames of this tear-jerking Thai dish, the spiciest in the country’s anthology of curries.
Soft-shell crab with mango salad at Chao ThaiThe crab salad at this tiny Elmhurst spot doesn’t look too intimidating— But one bite in and your mouth explodes from the hefty dose of fresh bird’s-ey...
Braised sliced fish in spicy soup base at Little PepperTimid tongues should know from the instant this bowl reaches the table to steer clear—the broth itself is dyed a brilliant red with chili oil...
Try the candylike Ba Si. Deep-fried taro, sweet potato and apple form the starchy base of this funky, interactive Northern Chinese dessert. It’s one of our #100best dishes and drinks of 2011. Read more.
This place provides really good Hunan dishes, particularly the way it cooks some vegies.
