Understanding Spice Levels on Our Menu

What "spicy" means on our menu

Dishes marked spicy on our menu use either dried chilies, chili bean paste, or fresh jalapeño, sometimes alongside Szechuan peppercorn, which adds a numbing sensation rather than pure heat. That numbing quality is distinct from straightforward chili heat, and it's worth knowing the difference before you order.

Mild to wild, roughly ranked

• Salt & Pepper Wings — a light, peppery heat, easy for most guests.
• General Tso's Chicken and Orange Chicken — sweet-forward with a mild chili kick.
• Kung Pao Chicken or Shrimp — moderate heat from dried chilies, balanced by peanuts.
• Singapore Rice Noodles — curry-forward heat, warm rather than sharp.
• Szechuan Double-Cooked Pork and the Szechuan Fish Fillet — noticeably spicier, with real chili oil presence.
• Mapo Tofu and the Szechuan Spicy Combo — our hottest dishes, with both chili heat and peppercorn numbing.

Adjusting heat to your taste

Every spicy dish can be made milder on request, and several mild dishes can be kicked up if you ask for extra chili oil on the side. If you're dining with a group of mixed spice tolerance, ordering one mid-heat dish and one very mild one usually covers the table.