From Our Editors
Pad Chili's chefs specialize in the dishes of Sichuan, a Chinese province famed for its spicy food and robust flavors. While a traditional Sichuan banquet includes plenty of cool palate cleansers, most of the dishes singe the senses with their heat and the recipes used at Pad Chili are no exception. Of the 22 dishes listed under Chef's Specials, 16 boast enough heat to come with a minor warning, including the stir-fried twin lobster and live fish in hot chili sauce. The chefs also incorporate popular dishes from other parts of Asia, with a particular affinity for Thai cooking, as demonstrated by their noodle dishes and double-cut New Zealand lamb chops in a Thai rub.