Chilli fanatics will revel in the tongue-tingling menu that comes with a helpful chilli grading for heat gauge. The newer Harbour Street restaurant focuses on modern Sichuan dishes - the stir-fried mud crab with pork mince, preserved vegetables and dried chilli is a bestseller. At their original venue on 51 Dixon Street, expect more traditional dishes like kung pao chicken and mapo tofu.

Address:

Shop 3, 51-53 Dixon Street (entry via Little Hay Street)

Website:

www.redchillirestaurant.com.au

Phone:

9211 8122

Hours:

Daily dinner & lunch