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New Moon | St. John’s Spicy Savior

🌶️ New Moon | St. John’s Spicy Savior 📍 The Vibe A unassuming storefront on Duckworth Street where: • Red lanterns glow against Newfoundland fog • Open kitchen sends Sichuan peppercorn fumes into the dining room • Playlist: Equal parts Chengdu pop + Great Big Sea Pro Tip: Request the "Sichuan Spice Level" menu (hidden 5-chili options) 🍲 Dish-by-Dish Breakdown 1. Boiled Fish in Chili Oil ($28) 🌶️🌶️ • Fish: Local Atlantic cod (not typical carp) – flake-tender • Broth: 48-hour pork bone base + face-numbing peppercorns • Vegetables: Hidden lotus root slices (rare in Canada!) Authenticity Test: Owner Chef Zhang imports Pixian bean paste yearly 2. Sichuan Boiled Beef ($26) 🌶️🌶️🌶️ • Meat: Brisket (not flank!) – fat ribbons intact • Texture Trick: Cornstarch velveted for silkiness • Best Bite: Beef + tender bamboo shoots Western Twist: Served with sourdough bread (for broth-sopping) 3. Yu Xiang Pork ($22) 🌶️ • Sweet Spot: Black vinegar balance (most places oversugar) • Missing Link: Wood ear mushrooms (subbed with celery) • Pro Move: Order "extra garlic" version 📊 Spice Scale (Localized) Dish Advertised Actual Notes Boiled Fish 🌶️🌶️🌶️ 🌶️🌶️ Numbs lips, not burns Mapo Tofu 🌶️🌶️🌶️🌶️ 🌶️🌶️🌶️ Real fermented chilies Dan Dan Noodles 🌶️🌶️ 🌶️🌶️🌶️ Peanut butter cut with sesame paste Cultural Note: "3-chili" here = Toronto’s "1-chili" 🍚 Carb Pairings • Jasmine Rice: Free refills (unlike downtown spots) • Hand-Pulled Noodles: $4 add-on to any dish • Leftover Hack: Take broth home for next-day hot pot 💡 Survival Tips 1. Timing: • 5pm sharp = Freshest fish • Avoid Sundays – chef’s day off (frozen backups) 2. Heat Hack: Say "la zi zai duo dian" for extra chilies 3. Parking: Gower St lot (free after 6pm) Next Visit Goals: • Dry Pot Frog Legs (weekend special) • Chengdu Cold Noodles (off-menu) NewfoundlandEats #SichuanFood #EastCoastCanada

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Olivia Smith
Olivia Smith
4 months ago
Olivia Smith
Olivia Smith
4 months ago
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New Moon | St. John’s Spicy Savior

🌶️ New Moon | St. John’s Spicy Savior 📍 The Vibe A unassuming storefront on Duckworth Street where: • Red lanterns glow against Newfoundland fog • Open kitchen sends Sichuan peppercorn fumes into the dining room • Playlist: Equal parts Chengdu pop + Great Big Sea Pro Tip: Request the "Sichuan Spice Level" menu (hidden 5-chili options) 🍲 Dish-by-Dish Breakdown 1. Boiled Fish in Chili Oil ($28) 🌶️🌶️ • Fish: Local Atlantic cod (not typical carp) – flake-tender • Broth: 48-hour pork bone base + face-numbing peppercorns • Vegetables: Hidden lotus root slices (rare in Canada!) Authenticity Test: Owner Chef Zhang imports Pixian bean paste yearly 2. Sichuan Boiled Beef ($26) 🌶️🌶️🌶️ • Meat: Brisket (not flank!) – fat ribbons intact • Texture Trick: Cornstarch velveted for silkiness • Best Bite: Beef + tender bamboo shoots Western Twist: Served with sourdough bread (for broth-sopping) 3. Yu Xiang Pork ($22) 🌶️ • Sweet Spot: Black vinegar balance (most places oversugar) • Missing Link: Wood ear mushrooms (subbed with celery) • Pro Move: Order "extra garlic" version 📊 Spice Scale (Localized) Dish Advertised Actual Notes Boiled Fish 🌶️🌶️🌶️ 🌶️🌶️ Numbs lips, not burns Mapo Tofu 🌶️🌶️🌶️🌶️ 🌶️🌶️🌶️ Real fermented chilies Dan Dan Noodles 🌶️🌶️ 🌶️🌶️🌶️ Peanut butter cut with sesame paste Cultural Note: "3-chili" here = Toronto’s "1-chili" 🍚 Carb Pairings • Jasmine Rice: Free refills (unlike downtown spots) • Hand-Pulled Noodles: $4 add-on to any dish • Leftover Hack: Take broth home for next-day hot pot 💡 Survival Tips 1. Timing: • 5pm sharp = Freshest fish • Avoid Sundays – chef’s day off (frozen backups) 2. Heat Hack: Say "la zi zai duo dian" for extra chilies 3. Parking: Gower St lot (free after 6pm) Next Visit Goals: • Dry Pot Frog Legs (weekend special) • Chengdu Cold Noodles (off-menu) NewfoundlandEats #SichuanFood #EastCoastCanada

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