Time to feel the sizzle again. You know the feeling – the tantalizing numbing-heat, the kick of chilies, the deep, savory umami. That, my fellow spice seekers, is the pulse-quickening world of Sichuan cuisine.
Frankfurt’s culinary scene just got a new joiner – Asia Haus Chuan (川味坊) – a new gem that’s causing quite a buzz among Asian food lovers.It’s consistently packed, with a delicious chaos that has the waitstaff gliding through the room at lightning speed. Its top-tier flavors and quality ingredients place it shoulder-to-shoulder with some of Frankfurt’s gold-standard, established Chinese restaurants.
Restaurant Profile
🏷️ Name of the Restaurant: 川味坊 Asia Haus Chuan
📍 Adress: Ottostraße 17, 60329 Frankfurt am Main
🍜 Style: Chinese Cuisine – Chinese tapas, dumplings, dim sum, soups, stir-fries, noodle soups, stews, grills, grilled fish (烤鱼), seafood platter, vegetarian options etc.
💰 Price: around 25 – 35 EUR per Person (incl. Drinks and Tips)
If you can’t handle too much heat, Asia Haus Chuan also offers comforting, non-spicy dishes, as soothing counterpoints to the more adventurous plates.
Let’s dive into the mouthwatering highlights!
Thai Iced Tea (Summer Special)
An ultimate indulgence for a spicy meal. It’s unapologetically sweet, with the bright, cheerful zing of fresh lemon and the cool, cleansing finish of mint. Served ice-cold, it’s a great fire extinguisher that feels like a treat in itself.
Stir-Fried Chicken with Young Ginger (仔姜炒鸡)
This dish is a warm, savory, with a serious kick. The chicken is incredibly tender and salty-savory, wok-fried with a generous amount of young ginger that lends an aromatic warmth.
The heat comes in layers – from fresh red and green ones for a clean spice, and dry chilies for a deeper, smokier punch. Yellow pickled chili brings a tangy, fermented sourness, adding to the tingling buzz of Sichuan peppercorns.
Young ginger is the key to this dish. It’s less fibrous, and has a juicier, milder bite than mature ginger, enticing the entire dish.
Sichuan Boiled Beef (川味水煮牛肉)
This dish is an eruption of flavor.
The beef is velvety and slippery-tender, thanks to the starch marination, a technique that seals in its juices before it’s gently poached.
It arrives swimming in a smoky, fiery oil-based broth that is intensely spicy and numbing.
Underneath the beef lies crunchy cabbage, spring sprouts, and wood ear mushrooms.
Sour bamboo shoots add a fermented tang, while fresh cilantro, garlic, and toasted sesame provide aromatic lift.
It’s a bold, loud, and unapologetic Sichuan experience.
Steamed Pork Ribs with Sticky Rice (糯米蒸排骨)
It is more of a Cantonese-style dim sum dish, and a soothing, comforting break from the heat.
This dish is all about umami and tenderness. The pork ribs are steamed until fall-off-the-bone tender, with a slightly sweet and savory marinade.
The sticky rice soaks up all the delicious pork juices and the aroma of green onions, becoming incredibly flavorful and soft.
The tin foil underneath used to steam the package locks in all the moisture and aroma, allowing every grain of rice to absorb maximum flavor.
Dry-Fried Green Beans (干煸四季豆)
The long beans are blistered in the wok until their skin is wrinkled and slightly smoky, while the inside remains juicy and sweet.
They’re tossed with savory minced pork, pungent garlic, and dry chilies for a gentle heat.
The “dry-frying” (干煸 “gan bian”) method uses very little oil, essentially stir-frying the beans in their own moisture until it evaporates, creating that characteristic wrinkled texture and concentrated flavor.
Dry Pot Bullfrog (干锅牛蛙)
The frog legs are fried first to create a crisp outside that gives way to super tender, delicate meat inside.
They’re served in a literal “dry pot” (a metal cauldron over a flame) with a pungent, numbing, and umami-rich sauce.
The sauce gets its deep, savory flavor from douchi (fermented black beans), which lend a funky, earthy, slightly bitter-salty depth.
The pot is loaded with goodies: thin sliced potatoes soaked with sauce, crunchy cauliflower, wood ear mushrooms, and plenty of Sichuan peppercorn, fresh chilies, and onions.
It’s spicy, smoky, and incredibly addictive.
Dry Pot Chicken (干锅鸡)
A more conventional take on the bullfrog dry pot.
The chicken is also fried first for a crisp exterior, then wok-tossed with dry chilies, wood ear mushrooms, onions, cilantro, sesame, cauliflower.
The tender chicken pieces are small, but deeply seasoned. It’s savory, spicy and numbing.
Pork belly adds a layer of meltingly rich fat that makes the dish even more sumptuous.
Garlic Sea Bass Pot (蒜香鲈鱼煲)
The fish is roasted first to add a smoky depth and lock in the moisture, then stewed until the tender, flaky meat literally falls off the bone.
The soy-based sauce is lightly sweet, deeply savory, and infused with the fragrant aroma of large, whole garlic cloves at the bottom (which become soft, sweet, and edible) and the warmth of lots of ginger.
The tin foil used in cooking helps stew the fish, sealing in all the juices.
This dish is comforting yet bold, with every bite carrying the essence of garlic and smoke.
Boneless Lemon Chicken Feet (柠檬无骨凤爪)
A cooling appetizer. The deboned chicken feet have a unique, jelly–like crunch. They are marinated in a spicy, herbal sauce brightened by lemon slices, cilantro, sesame, and chili.
The yellow pickled chili adds a pungent, mouth-puckering tang. The overall flavor is spicy, sour, subtly sweet, and very refreshing.
Tofu Skin Rolls in Broth (上汤百叶包)
Probably the most soothing, comforting dish at Asian Haus Chuan. The clear, light broth is fresh and fragrant with a sweet, briny umami from tiny dried shrimp (虾米) and cabbage.
Inside the tofu skin wraps is fresh, savory pork filling. The slightly resilient tofu skin has a subtle soy flavor and holds all the delicious broth. Each bite feels like a warm, savory cloud bursting with juice -deeply nourishing and satisfying. A perfect balance to the spicier dishes.
Special Hand-Torn Lamb Ribs (秘制手撕羊排)
A carnivore’s dream. The lamb ribs are cumin-forward, with a crisp, tasty skin and the perfect amount of tender fat underneath.
The meat is super juicy and succulent, with that distinctive lamb flavor – like the essence of pasture and herbs concentrated into deeply earthy and aromatic meat – pure robust, primal richness.
The soft, grilled cartilage is easy to chew and eat. The meat is served partly deboned for easy eating and comes with a side of spicy powder mixed with chili seeds for an extra kick.
Topped with sesame and green onions, it’s a full-mouth, savory sensation.
Fish Fillets with Pickled Mustard Greens (酸菜活鱼)
A tangy, fiery, and numbing Sichuan classic. The ultra-fresh fish is so tender, bouncy, and melting that it barely requires chewing.
The broth is appetizingly sour from a good amount of suancai (Sichinese pickled mustard greens), with a garlicky, lemon-like tang.
It’s also very spicy and numbing from loads of Sichuan peppercorn and dry chili.
The bamboo shoots are fresh and soft, and the wood ear mushrooms and spring sprouts add lovely crisp texture.
A little oily as tradition dictates, but that oil carries all the fragrance of chilies and spices.
It’s exhilarating, comforting, and electrifying all at once.
Ice Jelly Dessert (冰粉)
A shimmering, semi-translative bowl of slippery, mild ice jelly made from starch, with a clean, almost neutral taste. It’s a perfect canvas for toppings – from earthy peanuts to tangy-sweet dried hawthorn berries (shānzhā) and rich, caramel-like dry dates.
The flavor is then elevated by mint and a drizzle of syrup for a cool, sweet freshness – a cool, playful antidote to a spicy meal.
Though Asian Haus Chaun is cozy in size, it has a lovely backyard that’s perfect for enjoying a meal on a sunny day.
It’s a great place to experience the diversity of Chinese food. For something thrilling, you have numbing heat and fiery depth. To buffer the excitement, the menu also offers many non-spicy dishes, like sweet-and-sour pork fillet (糖醋里脊)with its tangy glaze, crispy roast duck (脆皮烤鸭) crackling with flavor, or sweet potato fries coated in a golden salted egg yolk crust (蛋黄焗红薯条). For something more delicate, there’re steamed seabass in soy sauce (清蒸鲈鱼), Yangzhou-style pork meatballs (扬州狮子头), or beef brisket simmered with radish (萝卜牛腩煲).
As the old adage goes, “one dish, one style; a hundred dishes, a hundred flavors.” It’s a rollercoaster for the senses.
Sensational by any means.
They have their homemade wife cakes, super crispy, not like the overly sweet ones you get in supermarkets. They go perfectly with coffee and are kind of a hidden menu item.
It seems they were closed recently for a hygiene inspection. The last time I went there for lunch, I happened to run into it.
The minced pork with eggplant here is really delicious!
I heard the former owner retired and went back to Shanghai to enjoy life! 😂
The Young Ginger Chicken is so good, and the price is really reasonable too!
Went there with friends over the weekend for our first visit, and wow, the food was awesome!
We ordered a few stir-fries, roast duck, dry-pot chicken, and braised pork with preserved veggies.
Every single dish was fantastic, we wiped the plates clean.
Tried the fish fillet bowl. Totally overestimated my spice tolerance. Ordered medium spicy and ended up eating three bites of rice for every piece of fish 🥵
Still haven’t had a bad dish at this restaurant, though it can be a bit salty sometimes.
The location isn’t great and the area can feel a bit sketchy, so be careful if you’re coming or leaving at night.
Inside it’s pretty small too, so if you’re going with a group, it’s smart to book ahead.
First time trying this place. I had stir-fried pork, roast duck, dry-pot chicken, and braised pork belly with preserved veggies. Every dish was delicious!