Wa Jeal Sichuan Chili House
Spicy Sichuan restaurant
Chinese · East 80s · $$
The Zagat Review
For a “10-alarm fire” of the taste buds, diners turn to this “exotic” UES Chinese offering “incendiary” but “nuanced” Sichuan cooking (there are also milder dishes for blander palates); factor in “quick service” and “comfortable prices” , and the white-tablecloth space is a neighborhood “go-to.”
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hours Open Today · 11:30 AM - 11:00 PM
11:30 AM - 11:00 PM
11:30 AM - 11:00 PM
11:30 AM - 11:00 PM
11:30 AM - 11:00 PM
11:30 AM - 11:30 PM
12:00 PM - 11:30 PM
12:00 PM - 11:00 PM
location 1588 2nd Avenue, New York, NY 10028, USA phone +1 212-396-3339 website www.wajealrestaurant.com directions Get Directions
Google Reviews
Christmas DInner couldn't have been better or more interesting. I have been eating Chinese food for about 85 years varying from pushcarts to 4 star palaces, Wa Jeal is very good for service and the prices are relatively reasonable. We will be back real soon. I am now editing the original from a couple of months ago after having my second superb meal at Wa Jeal. The dining room is quite small and could be noisy, but somehow it isn't with a lot of soft materials keeping the sound reflection under control. The service is really outstanding. The waitstaff appear by magic every time there is even a chance of a need. So thoughtful. My main reason for not permanently moving in is that we live on the other side of town in a neighborhood well populated by good restaurants. And we ancients are not about to pick up and move, not while there are still taxicabs in NYC.
Herbert K · February 26, 2018
A higher class Chinese place that has a nice ambience. The food is excellent but pricey. If you like your Chinese food spicy then this is a must on the Upper East Side
Ronnie Levine · December 13, 2017
I love wa jeal. Great service, friendly staff. The food that is supposed to be spicy actually is and has a nice spice level compared to restaurants with similar food. I look forward to exploring more of the menu.
Marla Krukowski · December 12, 2017