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.
This place used to be called “Meng Yuan” and served Shanghai food. Did they change to Sichuan cuisine now?
Most of the dishes are Sichuan now. I don’t really see any Shanghai dishes on the menu.
The two of us spent around €50, which is pretty great value for Chinese food in Frankfurt.
Their food is nice and spicy without being overly salty. Love it!
A Chinese friend told me the chef here isn’t actually from Sichuan, but the flavors are pretty authentic by Frankfurt standards.
The ginger chicken is just okay, nothing special. They only used a bit of ginger, but the thigh meat is nice and tender.
I tried this restaurant, the fish fillets are indeed quite tender. The dry pot ribs are just okay, and the Mapo Tofu is really numbing with a strong flavor. The place itself is pretty small, and gets quite crowded.
I’ve been to this place a few times now! Honestly, when it comes to Sichuan food, it’s probably one of the more authentic spots in Frankfurt. The owner lady is super warm and easy to talk to, and I also think the fish is pretty fresh.
The floor is all worn and grimy, it’s really old and in desperate need of renovation!
It’s really a nice restaurant, but the portions are definitely smaller compared to other Chinese places.
This restaurant has already been open for over a year, so it’s not exactly new anymore.
Almost slipped on the oily floor when leaving 😂 They really should clean up the place a bit more!
The owner of this restaurant is from Sichuan, and the dishes almost perfectly capture the flavors of his hometown. The signature dish is a spicy hotpot with duck blood, beef tripe, and lamb’s stomach. The ingredients are generous, and the broth has a rich, layered spicy and numbing taste 👍
My friend recommended me the Mei Cai Kou Rou (braised pork belly with preserved vegetables). It’s indeed very good, rich but not greasy, and meat literally melts in your mouth!
The fish fillet bowl is really good, probably the best I’ve had so far in Frankfurt! The only downside is the location, it’s a bit sketchy in the area, so better be cautious if you go at night. The place itself is quite small too, so if you’re going with a group, I’d definitely recommend booking ahead.
The hand-pulled lamb ribs are seriously good, big portions 😋 and super reasonably priced. Two people can eat for just €40, and if you go up to €60 for 2, you’ll never finish it all, you’ll end up packing the rest to take home.
I’m honestly just happy there’s finally a restaurant that can be put on the same level as Höfchen. That so-called Chinese food “golden standard” in Frankfurt is really just about arrogant service and prices that keep going up every year. I’d much rather go to places like this one.
Tried their pork trotters since I was really craving it, but honestly super disappointed. The portion was about one trotter with almost no meat, just bones. Flavor was okay, mostly MSG with chili and sesame oil, plus the usual soy sauce and vinegar. Won’t be ordering it again.
Their corn pancake and brown sugar rice cakes are both really tasty!
Overall, the food at this restaurant is really good, very home-style. The only downside is how slow the dishes come out (though to be fair, I went on a Friday night during peak hours). To make up for it, the staff kindly gave us a complimentary cold dish.
I also really like the Fish dish mentioned here, the fish is super tender and smooth. The level of spice is just right for someone like me who can’t handle very spicy food.