Grand Sichuan Eastern

For those who live in New York City, Grand Sichuan Eastern is the ideal place to go for authentic Sichuan fare, reasonable price, attentive service and comfy ambiance. This spectacular restaurant has received an abundance of critical public acclaim from the likes of the New York Times, America Times, and China Press. Take the time to visit this fabulous restaurant just once, and you will be hooked.

The undeniable appeal of Grand Sichuan Eastern is its commitment to providing the most authentic Sichuan cuisine. Local patrons adore the Hot & Sour Noodle, Dan Dan Noodle, Fish and Sour Cabbage in a Little Hot Wok, and Beef w. Pickled Peppers.

In an effort to keep pace with customers’ increased demands for health friendly meals, highly-trained chefs use chicken or bone broth along with homemade sauces and do not use MSG. They also use little salt or oil. In addition, vegetables are carefully dried out before cooking.

Owner Mr. Wang has had an influence on the restaurant industry ever since 1976. Before coming to the United States, he was one of the members of China Cooking Association and received many awards and even held a post as chief chef at a famous hotel in Tibet. In 2000, Mr. Wang came to America with the desire to showcase the best and most authentic Sichuan Cuisine for Americans to enjoy. He worked in a Chinese restaurant as chief chef and then later took over Grand Sichuan Eastern in 2002. These past couple of years, Mr. Wang has stuck to the business principle of “reasonable price, delicious food, and excellent service.” This belief has helped Grand Sichuan Eastern outperform counterparts.