Chilli Cool holds nothing back when it comes to dishing out the fiery cuisine of China’s Szechuan province. The side-street location & utilitarian interiors aren’t up to much, but the thrill is in the strongly flavoured, punchy food with its emphasis on butcher’s bits & anatomical curiosities. Expect spicy pig’s feet, ox tripe in chilli sauce & lip-numbing, crispy pig’s intestine – as well as a few safe options such as stir-fried king prawns. If you’re unsure, navigate your way through the middle ground by ordering five-spiced beef or crushed cucumber in garlic sauce ahead of star turns such as the seafood hotpot (delicate fish floating in what looks like a sea of red chillis) or a traditional Chengdu dish of dan-dan noodles. Take a hanky to mop your brow.
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