Tian Fu - Reviews

I’m especially disappointed because I’ve been here twice in previous years and had decent experiences before. Unfortunately, this time the restaurant has changed a lot — and not for the better. We were a family of five (two adults and three older kids), and a mandatory 20% tip was added without any prior notice or explanation. When I asked about it, the waiter said it was mandatory for parties of five or more and “the restaurant’s rule. ” This was never mentioned beforehand and felt unreasonable, particularly given the minimal service. The food was just okay overall. The grilled fish was a waste of money — it did not taste fresh, was overly oily, and poorly prepared. It’s disappointing to see a place that used to be acceptable decline this much. I would not return.

I ordered takeout, but the experience was disappointing. The packaging was done poorly, resulting in all the sauce spilling onto my car seat. Additionally, the food was excessively hot. While they provide cardboard to mitigate the heat, it still burned my hands. Food 🥘 3 points.

As someone who eats and cooks a lot of Chinese food, I found their Sichuan cuisine to be really good, especially the Mapo Tofu. It's pretty authentic Chinese food. My coworkers from China also love this restaurant, and I recommend it.

My experience at this restaurant was incredibly disappointing. I ordered the Szechuan fish fillet and tofu, which took over 30 minutes to arrive. To my surprise, there was no tofu; instead, it was filled with bamboo shoots and bean sprouts. The fish itself had a strong, unpleasant fishy taste, suggesting it wasn't properly washed, and it contained sharp bones and skin. It was more like fish trimmings than a fillet. I've had this dish at many Szechuan restaurants, and this was by far the worst. Adding to the disappointment, the dish cost over $40, making it more expensive than most other places. Beyond the food, the interior was also unpleasant, with a cold draft coming from the door directly into the dining area.

My experience at the restaurant was a little expensive, but absolutely worth it. If you like REALLY spicy food, I highly recommend ordering the Chongqing chicken; it was incredible!

My experience at this restaurant is primarily centered around their chicken gizzard with pickled cucumbers. I've ordered this dish approximately 7 times. While I consistently enjoy it, I've noticed that the taste varies slightly each time, with all five instances tasting a bit different. It would be beneficial if the uncle in the back could standardize the preparation for a more consistent flavor profile.

My experience at the restaurant was fantastic, primarily due to the amazing food. I particularly enjoyed the egg bacon fried rice and the saute pork. While I missed the braised pork belly as it's no longer available, the other dishes like tofu fish were also amazing. Overall, the food quality here is exceptional.

I randomly came in and had the best stew of my time in Seattle. The beef braised stew with fresh tomatoes was exceptional. I highly recommend you try it!

My experience at this restaurant was a welcome escape from typical "American" Chinese food. I found the frog legs to be wonderful. While the food itself was really good, the service wasn't super great. The staff seemed to only attend to us if we ordered via the website and didn't check back on us. Despite the service issues, I'll definitely be back for the food.

We ordered Cumin Curried Chicken with potatoes, Twice Cooked Pork, and Hand Pulled Cabbages on Hot Griddle, along with rice. Guess what, the rice is the best😅. It's hard to believe that classic Sichuan dishes like Da Pan Ji (Big Plate Chicken), Hui Guo Rou (Twice Cooked Pork), and Shou Si Bao Cai (Hand Pulled Cabbages) could be so unpalatable. I can only say that making money in Seattle is too easy. Food: 1 Service: 3 Atmosphere: 3