If you treasure the heat factor in your cuisine, this elegant restaurant serves up some mean Sichuan cuisine that will emphatically light your fire.
Begin with appetising soups – the signature eight treasure seafood soup garners well-balanced flavours while the Sichuan hot and sour soup stirs up the appetite.
The spicy seafood combination is marked as ‘medium’ spicy, but we find the creamy curry dish mellow. Coconut milk is incorporated into the Thai-inspired stir-fry, and the accompanying man tao buns are good for sopping up the rich gravy. A generous sprinkling of toasted and crushed peanuts imbues the dish with texture and crunch.
Coming highly recommended is the chong qing diced chicken with dried chilli. Chopped into bite-sized morsels and tossed with dried Sichuan peppers, the crispy meat will leave tongues with a slow sear that crescendos into full-on heat. A dish of Hong Kong kai lan balances off the heat and sports interesting variances in textures.
Cap the fiery meal with glutinous rice balls with sesame, which consists of a satisfying ratio of sweet dumpling skin to black sesame paste filling.