One of Manhattan’s Most Ambitious Sichuan Chefs Is Back in Business - Eater NY
"Sky Pavilion is one of the city’s most ambitious Sichuan restaurants, with a list of startling specials and a version of just about every Sichuan dish you can think of. The flavors are vivid and compelling, with organ meats such as pig brains and cow intestines. Chef Zhong Qing Wang, who trained in Sichuan’s capital, helms the restaurant. The food is elaborately presented, often on wooden or ceramic platforms. The restaurant offers dishes like green pepper and preserved eggs, Sky Pavilion-style pork intestines, braised whole fish with ground pork, tofu pudding in stone wok, and Zigong-style spicy rabbit." - Robert Sietsema
