This is not your mama’s Chinese (read: American) restaurant. In fact, if you're white, you'll be the only white person in the joint. This is a Szechwan restaurant by the folks who created spicy for the folks who love it. And it changed my definition of “good Chinese” forever. My usual experience goes like this: “Can you please make it extra spicy?” They say “sure,” but the execution tastes just like mild. I had almost given up when Trizest was recommended by a Mandarin friend as THE authentic place to go in the Metro Detroit Area. So I headed over and fell in love. Everything I ordered felt a little TOO spicy to me, but it actually increased my tolerance and love for truly spicy cuisine. Like any perfect meal, heat alone is not enough- complexity added through other flavors is a must in order to rise in the ranks to truly memorable. I remember cumin and smoky flavors, whole peppers and a variety of crunchy vegetables. You’ll want to be adventurous and order based on reviews as I did. Or you can ask the staff what their personal favorites are- the two I asked did not steer me wrong. Here are my favorites:
Beef w Jalepeno pepper: My first love! Not a tough bite in the whole dish- seared on the outside and tender inside, and surrounded by spicy perfection.
Sichuan Lamb w Vegetables in Spicy Bean Sauce: Even better than the first, though I was nervous to order it.
Fish-fragrant Pork w Garlic Sauce: The lady behind the counter swore it was one of their most popular and that I had to try it, so I reluctantly gave it a shot. Amazing. Sidenote: I didn’t “smell” the fish as the title stated, or even taste it. A little fish sauce didn’t stop this from being a phenomenal dish that I WILL order again.
There are many others I want to try, and you’ll be struck by the high prices for entrees ($11-$16 for the ones above, including rice). But they’re large portions, highly flavorful, like nothing else in the area and enough for two people to have leftovers after. So share away and thank me for the recommendation.
Giving you a taste of what I taste. From gourmet to everyday. No pretentious bull - just good food.