London's best review, food and drink news
The bizarre tone of the decor, the enthusiasm of the staff, the skill and exuberance of the chef (Yang Xiukui, from Chengdu) and the wonderful aromas are testament to the authenticity of Londons latest exponent of Sichuanese food. The two-tier dining room is decorated with flimsy magenta curtains, bold paintings and a Cultural Revolution poster. Surrounded by hip Chinese students, we enjoyed the fiery, ma-la (hot and numbing) fare. Sichuan-style beef, cold thin slices of lung swimming in chilli oil and peanut pieces, was sensational. Equally good was white-braised pork belly in a spicy sesame oil and garlic sauce. Next, ma po dofu had firm beancurd with spring onions in a spicy, aromatic sauce accented with numbing sichuan peppercorns. Gong bao intestines was pigs offal with peanuts and red chillies in a sweet-and-sour sauce. Yu xiang qiezi (fish-flavoured aubergine) was given depth by pickled chillies, garlic and ginger sweet, sour, spicy and hot, this dish is a gem of Sichuanese cuisine and was perfectly prepared. Sadly, the hotpot menu is not translated into English, but dont let that deter you from trying this DIY treat where you add ingredients to a bubbling cauldron.
Time Out Eating & Drinking Guide 2008
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London's best review, food and drink news
I have been doing this for almost a week, which having said means I will be re-writing this in the next few days; in the meantime some basics; I...
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Sichuan food is a lot about chilli oil oil oil. So when you come out from the meal, you might feel bit overwhelmed by the amount of red stuff you see on the table (and the thought of them in your stomach). Rice is always too overcooked and the hotpot menu is overpriced. Expect to pay about £90 for a meal of 3 if you are having the hotpot. I would suggest simply ordering the main dishes to go with rice because the hotpot isn't worth it. Staff are friendly.