About Hong Kong Palace
|Good for Groups||On the List for 10 Years|
Restaurateur Liu Chaosheng (also behind Uncle Liu’s and China Jade) continues to build his Szechuan empire—a high-end Tysons venture is expected this year—but we keep returning to this reminder of his humble beginnings. Little has changed in the plain strip-mall dining room, where plates of cumin lamb and dried chili-fried chicken remain bountiful—even by family-style standards—and specials are handwritten in Mandarin on the wall (ask the waitstaff to translate, for tasty results). Though dishes arrive in a haphazard order, don’t miss appetizers such as wontons in fiery chili oil.
Also good: Mapo tofu; Chengdu salt-and-pepper shrimp; sesame balls; green-bean leaves with garlic.