Asian Grill in Columbia: Szechuan Heat and Wok-Fired Cooking

What Asian Grill serves and where to find it

Asian Grill is a Szechuan restaurant in Columbia that specializes in wok-fired dishes with the numbing heat and bold spice profiles that define the cuisine. The menu centers on traditional Szechuan techniques—high-temperature cooking in a curved wok, layered use of chili oil and Szechuan peppercorns, and dishes built around fermented bean paste and garlic. You'll find mapo tofu, chongqing chicken, and dan dan noodles alongside stir-fried vegetables and rice bowls.

The restaurant is located on Devine Street in the Five Points neighborhood, a short walk from the University of South Carolina campus. The dining room is casual and straightforward—exposed brick, simple tables, and an open kitchen where you can watch the wok work happen. Parking is street-level along Devine or in nearby lots shared with neighboring businesses.

Key Takeaways

• Asian Grill uses traditional wok cooking and Szechuan peppercorns to create the numbing, tingling heat characteristic of the region's food.
• Signature dishes include mapo tofu, chongqing chicken, and hand-pulled dan dan noodles, all built on fermented pastes and chili oil.
• The Five Points location is walkable from USC and has street parking and nearby lot access for those driving.
• Spice levels vary by dish; ask your server which items run mild, medium, or intense if you're new to Szechuan cooking.

Signature dishes and what makes them Szechuan

Mapo tofu is the restaurant's anchor dish—silken tofu cubes in a chile-oil sauce studded with ground pork, Szechuan peppercorns, and fermented bean paste. The peppercorns create a distinctive numbing sensation on your tongue and lips, not a simple heat. This is the defining flavor of Szechuan cooking, and Asian Grill doesn't hold back on it.

Chongqing chicken (also called la zi ji) arrives as crispy, bite-sized chicken pieces tossed with whole dried chilies, garlic, and scallions. It's intensely spicy and meant to be eaten with your hands, picking around the chilies as you go. The chicken itself is tender inside its fried exterior, and the oil carries the heat rather than coating it.

Dan dan noodles come hand-pulled and dressed in a sesame-peanut sauce spiked with chili oil and Szechuan peppercorns. The name refers to the bamboo pole (dan dan) street vendors once carried, balancing sauce on one end and noodles on the other. Here the noodles are chewy and the sauce clings to them; you can order it with ground pork or keep it vegetarian.

Navigating the menu by heat level

Szechuan cooking is built on spice, but not every dish on the menu will set your mouth on fire. Stir-fried vegetables, fried rice, and some noodle dishes can be ordered mild or medium. Ask your server which items are traditionally spicy and which have flexibility—most kitchens will adjust heat level if you request it, though some signature dishes (like mapo tofu and chongqing chicken) are meant to be eaten at full intensity.

If you're trying Szechuan food for the first time, start with a milder stir-fry or noodle dish alongside a small order of mapo tofu so you can taste the numbing peppercorn effect without committing your whole meal to maximum heat. The sensation builds as you eat, so pace yourself and drink water or eat rice between bites rather than milk, which doesn't help with chili oil the way it does with other spices.

Timing, parking, and what to expect on busy nights

Asian Grill is popular with USC students and Five Points regulars, especially on Friday and Saturday evenings. Weeknight dinners between 5 and 7 p.m. tend to move faster. If you're going on a weekend, arrive before 6 p.m. or after 8 p.m. to avoid the peak rush. The restaurant takes phone orders for pickup, which can be faster than waiting for a table if you're in a hurry.

Street parking along Devine fills up quickly during dinner service. If you can't find a spot immediately, the nearby Five Points parking lots (shared with other businesses in the area) are a short walk away. The restaurant itself is small and doesn't have a dedicated lot, so plan for street-level parking or the surrounding neighborhood options.

Ordering for groups and dietary considerations

Szechuan dishes are meant for sharing. Order two or three mains for a group of four, plus rice or noodles to round out the meal. This lets everyone taste multiple flavors and heat levels. The restaurant can accommodate larger groups with advance notice, and family-style service is standard—dishes arrive on shared plates and you serve yourself.

Vegetarian options include stir-fried vegetables, dan dan noodles without meat, and mapo tofu (which contains no meat, though it does contain fermented bean paste). The kitchen can prepare most stir-fries vegetarian if you ask. Gluten-free diners should ask about soy sauce and fermented paste ingredients, as these often contain wheat; the kitchen can advise on which dishes work for a gluten-free diet.

Prices and what to budget

Entrees at Asian Grill typically range from moderate to mid-range pricing for a sit-down restaurant. A single main dish costs less than you'd pay at a full-service American restaurant, and rice or noodles are inexpensive add-ons. For two people, budget for an entree each plus a shared noodle or rice dish and drinks. Takeout orders follow the same pricing as dine-in.

The restaurant accepts cash and card. Tipping is standard for table service. If you're ordering for pickup, you'll pay at the counter when you collect your food.

Why Szechuan cooking matters in South Carolina dining

Szechuan cuisine represents one of China's eight major regional cooking traditions, and it's less common in South Carolina than Cantonese or Americanized Chinese food. The emphasis on fermented ingredients, wok technique, and the numbing peppercorn creates flavors that are distinct from other Asian cuisines you might find locally. Asian Grill brings that regional specificity to Five Points, giving diners a chance to experience cooking that's built on technique and ingredient knowledge rather than adaptation to American tastes.

The restaurant also sits within Columbia's growing food scene in Five Points, a neighborhood that has become a hub for independent restaurants, bars, and shops. Eating at Asian Grill connects you to that local dining culture and supports a business rooted in the neighborhood rather than a chain.

Frequently Asked Questions

Is Asian Grill very spicy?

Most signature Szechuan dishes are spicy, but the restaurant has milder options. Mapo tofu and chongqing chicken are meant to be intense. Stir-fried vegetables and some noodle dishes can be ordered at lower heat levels. Ask your server which dishes have flexibility and which are traditionally spicy before you order.

Can I order takeout?

Yes. Call ahead to place an order, and you can pick it up at the counter. Takeout pricing is the same as dine-in. Peak times (Friday and Saturday evenings) may have a short wait, so ordering during slower hours can speed up your pickup.

What's the difference between Szechuan peppercorns and regular chili heat?

Szechuan peppercorns create a numbing, tingling sensation on your mouth and lips—not a burning heat like jalapeños or cayenne. It's a unique flavor that defines Szechuan cooking. If you've never experienced it, start with a small taste of mapo tofu to understand the sensation before ordering a full dish.

Do I need to make a reservation?

Reservations are not required for small groups, but calling ahead during peak times (Friday and Saturday evenings) can help the kitchen prepare for your arrival. Larger groups should call in advance to ensure the restaurant can accommodate you.

What should I order if I'm new to Szechuan food?

Start with a mild stir-fried vegetable dish or fried rice, then try a small order of mapo tofu to experience the numbing peppercorn flavor. Dan dan noodles are also a good entry point—they're flavorful but less intensely spicy than chongqing chicken. Ask your server for recommendations based on your heat tolerance.