Since my last review, I feel like How Lee has kind of gone downhill. The dan dan noodles have been overcooked (mushy) the last few times, and I probably won't get them again. Fool me thrice, shame on me.\n\nThe twice cooked pork belly with capsaicin is still good, and my favorite dish at the restaurant. We tried the chongqing chicken, but it was so oily and OVERLY peppery (yes, I know it's Sichuan food but this was over the top) that it was too much.\n\nThe best thing that How Lee does is the salt and pepper shrimp (sichuan style). The sichuan peppercorns are ground up and put into the batter and the result is delicious and numbing.\n\nI'm still hopeful that How Lee will make a valiant comeback. It's still 3 stars, but with a bit more attention to detail they could be 4-5.\n\nHopefully with China Star now open (and competing) down the street, we'll all be the winners!
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