Red Chili Restaurant - Syracuse
2740 Erie Blvd E, Syracuse
(315) 446-2882
Customers' Favorites
Diced Chicken with Pepper & Dried Chili in Chongqing Style 重庆辣子鸡
fried crab cheese wontons 炸蟹角 6
Pan-Fried Pork Dumplings 8 锅贴 8
Pan-Fried Pork Dumplings 锅贴 8
Szechuan Beef Stew Noodle Soup
egg roll with pork 春卷 1
beef cumin style 孜然牛
steamed fish 清蒸鲈鱼
Hot and Spicy Beef Tendon
Fried or Steamed Dumpling
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Recent Reviews
As someone visiting from out of town, I was happy to find a dim sum restaurant close to the airport. The restaurant features a welcoming atmosphere, but the service felt inconsistent. It took a while for anyone to greet me, as the host station was unattended when I arrived. While my male server with glasses and the first host (tall lady) I interacted with were courteous, the short lady who handed me my check was noticeably unfriendly. I also observed her checking on other non-Asian...
Beautiful restaurant with great food! Service was great and everything was fresh and delicious. Our waiter advised us well and we got sooo much food for a great price. Obsessed!! Don’t let the foot spa and karaoke room scare you lol - the space is gorgeous. Just visiting but if we lived here we would become regulars.
An Absolute Must-Try: The Crispy Szechuan Lobster at Red Chilli, Syracuse!
If there’s one dish that defines indulgence with flair, it’s the Crispy Szechuan-Style Lobster at Red Chilli. The moment it arrives, you’re greeted by the intoxicating aroma of toasted chilies, garlic, and peppercorns that promise both fire and finesse. The lobster itself is perfectly cooked—tender and juicy inside, encased in a thin, golden-crisp shell that crackles at first...
If there’s one dish that defines indulgence with flair, it’s the Crispy Szechuan-Style Lobster at Red Chilli. The moment it arrives, you’re greeted by the intoxicating aroma of toasted chilies, garlic, and peppercorns that promise both fire and finesse. The lobster itself is perfectly cooked—tender and juicy inside, encased in a thin, golden-crisp shell that crackles at first...
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