Sky Pavilion quickly became my favorite Sichuan restaurant for its fish maw stir fried with chives dish. The texture of the maw is akin to cartilage, giving it a nice soft crunch, and the accompanying garlic and chili peppers amp up the flavor so well. It’s addictive—I went back thrice in a month to have it!
Sky Pavilion quickly became my favorite Sichuan restaurant for its fish maw stir fried with chives dish. The texture of the maw is akin to cartilage, giving it a nice soft crunch, and the accompanying garlic and chili peppers amp up the flavor so well. It’s addictive—I went back thrice in a month to have it!