Station Kitchen

Good food and friendly service. I had the mapo tofu and the Tong Choi. The tofu was not quite authentic as it was more hot sauce than Sichuan peppercorn. The white rice was cooked perfectly. My vegetable was a little salty. However, I'm grateful for a good restaurant in the middle of a college town.

Green beans were excellent, and the pork dish was good. We didn't expect it to be a bit sour, but nonetheless it was a great dinner! Two pax, with fried rice, two dishes and a soup for £31. Big portions, so we took away the two dishes! Thank you for authentic Chinese.

The dry hot pot beef shank was absolutely fantastic, the best thing we had. All other dishes were great too. Good services and decent prices.

Dined here on a wet Scottish Wednesday evening. The smell of Szechwan peppers hit you as soon as you enter the restaurant. Are gonna get our socks blown off with hot spice? Was kinda worried as we had children with us.It was busy with mainly Chinese customers at around 645pm. We were able to get a table upstairs. Not your typical Chinese restaurant, they serve traditional dishes here. Some quite unusual, so it did take a while to read the menu and figure out what to order. Not all dishes had pictures in the menu. There what I assume was specials on a blackboard. But unfortunately it was written in Chinese. Dishes packed full of flavour. The steamed garlic prawns and salt and chilli squid very fresh and cooked just right. These were our favourite. The minced garlic didn't over power the sweetness of the fresh shelled prawns , the vermicelli noodles underneath soaked up the juices. The juices were so good we added it to our rice. The squid seasoning was so good, light crispy coating. The sweet and sour ribs had a nice tang and not overly sweet . The tofu had a kick to them with the szewan pepper seasoning, thankfully not fresh size peppers. As they get rather spicy. It had just right amount to give you a touch of numbness. I would happily dine here again and try other dishes. Having dined here a few times since our first visit. I am a bit concerned about the broken crockery being used to serve food. The chilli oil chicken we had the plate had about three big chips. It does not make for an attractive photo. As well as not safe for customers to handle and the risk of parts of the damaged crockery falling into the food.

Came here for the first time for lunch. To start we got the Garlic Pickled Cucumber. It’s a cold dish but really good for a starter. We then got Braised Aubergine with Rice and Braised Beef Flank soup noodlles, also Red Chilli Oil wontons. Everything was really tasty. Very authentic Chinese food in the west end of Glasgow. Will recommend! See our full video review across all social media channels under The Olive Tree Family.

A very nice Sichuan restaurant. We loved the dry-pot frog leg and fatty beef with sour soup! Will come back again!

Amazing Chinese Zhongqing cuisine, both ingredients and food are cooked to its perfection on flavours and freshness. Executive Chef really showcases the art of Chinese cuisine. Spiciness and Fragrance perfectly balanced to the next level of Chinese cuisine.