Hunan Impression — Restaurant in San Jose

Fuiyoh!!! Bold. Spicy. Liberal use of chilli peppers. Unique flavors. If you love those words you have to try out this place. We've our favorites here. Chongqing Style Spicy chicken: best form of spicy chicken to munch on while you wait for your other entrees to arrive. With every bite you keep going back for more not minding to dig in deeper into the pile of dried chillies. The garlic and ginger too are so flavorful (not too pungent at all). The chicken itself it sweet spicy and crispy all at the same time. A must try!

Fish Fillet with Flaming Chili Oil(Basa Fillet): Wonderful flavors of sichuan pepper corns. If you are not a huge fan you can make special request to the chef to sprinkle them sparingly. It does not affect the taste too much.

Boiled Spicy Fish Fillet w. Pickled Cabbage (Basa): Lovely flavorful broth. For those who might not be able to handle the pepper corn flavors this one is a very good alternative. Each entree has a unique flavor and I'd recommend giving each a shot. The pickled cabbage tasted delicious with the other veggies and the fresh fish.

Kung-Pao Chicken:Again distinct flavor. Not the sweet syrup taste that you get in Chinese buffets. This is the real deal. meat was soft and juicy.

House Special Fried Noodles with Chicken and Chili: Probably the best noodles we've had. Unmistakable bold wok flavor in both the noodles and the veggies resulting in a great charred yet delicate taste. Can't get enough of this.

Deep Fried Breaded Lotus Root with Shrimp: Had one of these during our most recent visits. Delectable! It is almost like having Indian pakoras with a sichuan twist. Must try!

Kumquat Lemon Green Tea with Chia Seed: Very refreshing. Goes well with your entree or after your meal.

Ambience: Casual. Well maintained. Sanitizers on each table. Neat and clean. Process: Scan the barcode on your table and order via smart phone. Once submitted a server will come up and confirm your order on a tablet. Food is brought out to your table. Quantity: generous Parking: Just...

Both my husband and I prefer non spicy food. The waiter was very patient on telling us what dishes are non spicy. It turns out that less than half of dishes have the options of non spicy, so we ordered vegetable with minced pork, chicken soup, and Hunan style sauteed lamb. The chicken soup is very tasty. The other two dishes are a bit of oily. The vegetables with minced pork is Chinese broccoli which they did a good job on removing the hard part and finely chopping. The Hunan style sauteed lamb should change name to sauteed onion. The lamb tastes good, but you hardly find them.

Most of dishes are better for a group of people. For only two people, it would end up with lots of leftover. We had some leftover, and asked the waitress to give us packages so we could take them home. Instead of giving us packages, she was very kind of taking them into the kitchen and packed for us. When she brought back to us, there were only 2 items. So we thought she might pack the rice with one of the dishes. Since they seemed to be very busy, we didn't ask her. It's until dinner time that we found out that she didn't pack one of the dishes.

I give 4 stars because one of the waiter was very attentively. My husband had his chopsticks accidentally fallen to the ground. Without asking, he noticed it and gave us a new pair of chopsticks and took away the dirty one. We really...

I am just visiting Cupertino so I let my 2 local nieces pick a place and here we are. Did not take any pictures I was so busy talking with my nieces and everyone else.

My impression at the beginning is this place must be famous for its spices because I see many different ethnic groups coming here whose cuisine are heavily spiced. Indeed I am correct (I didn't know that because I didn't participate in choosing to come here).

This place is getting three stars (lower than most reviews by others but it's not bad by my rating standard) from me because everybody at the dinner comments that he or she likes it but I don't. To me the cooks just shake spices over the ingredients during and after cooking so we can taste them but the flavors aren't into the meats. In fact the chicken dish has no meat, there's just bones. I cannot understand that. Then there is a pork rib dish which meat on the bone has no meat taste. Seems like water blanched too long before put to frying. The very spicy fish stew, to me, is really overkilling the delicacy of the fish. The rest are fine but maybe because they aren't spiced up!

Lastly, must touch on is ... the not so...