The carnitas at Rebozos are a must try for any fans of pork.

I went once a year ago and had the nachos. They were huge, and that's about all I remember about them (which I'm guessing is a bad thing). I tried to get something smaller, but everything seemed to be in large combo-style dished. It was packed on a Saturday night, and everyone seemed to a regular or from the area.

I just found out about Gourmet Garden 3 weeks ago, and have been back twice. I had the Asam Laksa today, and it was very good (short of excellent, as the noodles were only so so as they were a bit soft and broken into shorter pieces). I also had the roti canai and found it a bit too greasy, but pretty decent when eaten piping hot.

I had the Singaporean/Curry Laksa last time and thought it was great as well. On a side note though, it was the first time I had with only one kind of noodle, it normally seems to have 2 kinds of noodles (but maybe this is a Singapore specific thing?).

Also had the Hainanese Chicken rice the time before and thought it was great except that I found the chicken a bit tough, as I normally like a younger more tender chicken. That being said, I think an older chicken is considered more authentic.

Great place, and I'm already planning another trip back!

I think the best authentic Szechuan food in Toronto （sometimes called new style sichuan food or 新派四川菜) is the place mentioned in this post http://chowhound.chow.com/topics/501869. It has since changed it's name and is now called "Hot Party" or something along those lines, but it is still the same chef and in the same location. It's in the same plaza as the Szechuan Legend at 3280 Midland Avenue, but in the Northern end of the plaza.

I've been to other sichuan restaurants in the city (including all those recommended in the replies to this post), but I always end up going back to this place.

IMHO the food is very authentic and reminds me of the food I used to eat in Sichuan restaurants when i lived in China and on various trips. To the uninitiated the food can be a bit greasy, but it is deliciously spicy and numbing. The decor is very run of the mill Chinese restaurant.

I ended up going to Liu Liu Hotpot on Friday. I thought it was okay, but not completely correct as far as Sichuan Hot Pot goes.

While the soup was spicy, it wasn't really 麻辣(mala, or numbing spicy), which is what Sichuan Hotpot is all about.. I only saw a couple peppercorns floating in the soup, and I'm not even sure they were 花椒 （huajiao).

The sesame sauce also seemed a bit off, and seemed to be soy-based rather than made of sesame/peanut.

Overall, I thought it was okay in a pinch, but I'm still searching for a more authentic version. Thanks for the recc though.

Is the broth really spicy with lots of Sichuan peppercorns and chillis floating in it (The left side of the pot in this picture http://en.wikipedia.org/wiki/Image:Ch... )? Also do they have sesame dipping sauce?

I've been craving Sichuan style hot pot and am looking for some reccs.

I've been to Little Sheep, and I wasn't that impressed. I've also noticed that Flavour King is now out of busiess; I think it's Chinese name was "PiaoXiang". I've heard about Liu Liu Hot Pot on Baldwin St., but I couldn't find a recent first-hand report.

Flexible with location and price, as long as it's spicy and tasty!