The following article appeared in the Evansville Courier & Press, Sunday, October 14, 2007.

Szechwan fuses local tastes with authentic cuisine
by Linda Negro, Courier & Press managing editor

When a snowstorm damaged the roof of his restaurant in Chicago, Jimmy Jeng took a friend's advice and moved to Evansville.

He opened Szechwan in 2000 in Eastland Place shopping center. His first order of business was training Tri-State tastes about the foods of the Szechwan province.

And he adjusted the dishes -- making them a little sweeter -- and adding a salad with a special dressing to appeal to local tastes.

Then he paired those fusion creations with some authentic Szechuan dishes.

Jeng said he was able to offer the authentic Szechwan cuisine by bringing in chefs from mainland China.

Jeng said that when he was in Chicago he would bring chefs in for two years and then help them get their green cards with US. Citizenship and immigration services.

He said the current chef, Chao-Wu Tong, has been at Szechwan for six years and he and his family have their green cards. Tong originally was a chef at the Chengdu Hotel in Chengdu, the capital of the Szechwan province.

Jeng said the restaurant has recently been remodeled. He has added new chairs and some new dishes to the menu including Dragon beef (Chunks of beef stir-fried in a spicy black bean sauce), softshell crab (lightly coated, deep-fried, and stir-fried in a sweet and spicy sauce) and a customer-named Chinese Fire Shrimp (spicy and crunchy).

Jeng also touts a green bean dish in which the beans are wrapped in a crepe-like pancake. It is served either as an appetizer or a vegetarian entree.

But Jeng's personal favorite dish is the grilled sole with special sauce.

Jeng said he has had inquiries from those who want to bottle the sweet spicy sauce he serves with he special Szechuan dumplings but he won't reveal his secrets.

He says the sauce is sweet but sugar and honey are not among the ingredients.

When I first visited the restaurant years ago, I was surprised when Jeng told me I was ordering too many dishes. He often recommends a group shares dishes rather than ordering one for each person. "The portions are large," he says. "Save your money. If you need more the kitchen is always open to you."

Jeng, who has bucked the trend by not offering a buffet, said he is looking to building a long-term business on loyal customers.

Read reviews from members of the Courier & Press's Dining Club.

IF YOU GO:
Where: 669 N. Green River Road
Hours: 11 a.m. to 9:30 P.m. Tuesday through Thursday; 11 a.m. to 10:30 p.m. Friday and Saturday; 11 a.m. to 9 p.m. Sunday; closed Monday
Reservations: accepted, call 479-7600 or Fax: 479-7601
Payment: VISA, MasterCard, Discover accepted
Disabled: restaurant and restrooms accessible
Alcohol: beer and wine served
Air quality: non-smoking
Style: Asian cusine with Szechwan province emphasis

This article was reprinted with the kind permission of the Evansville Courier & Press.