As put by NY Times, "The hallucinations may have stopped, but Mission Chinese Food is still a trip". Shut down by health authorities for a good reason, Danny Bowien's original San Franciscan restaurant is now reborn to the rapture of fellow foodies. Sichuan cuisine features an odd Spanish dish here, from the dainty fingers of the chef Angela Dimayuga of Filipino descent. Josefina Chicken, named after her grandmother, is stuffed with chorizo, raisins, sweet pickles and butter, brought on a silver platter and the bird torso is cut to reveal the ring of a cooked egg.
Less than third of the menu items is marked by blazing red flames standing for super spicy, but the familiar tingle of chiles and Sichuan peppercorns have moved to the new place along with the Chongqing chicken wings.