Although I currently work as a hedge fund "quant", I have a PhD in chemistry and have studied the chemistry of food and nutrition quite a bit. Have also belonged to a number of gourmet societies over the years.
From Midtown's Sichuan Belt to the Chinatowns of Queens and Brooklyn and neighborhoods in between, Sichuan restaurants are winning over New York City. Let's explore them together, family-style. If you can take the heat, join us!