La Vie en Szechuan

From New York Times: The restaurant’s name, La Vie en Szechuan, is less a nod to Edith Piaf than a worldly sounding pitch to the moneyed Chinese who make their way to New York. With this comes less oil in the cooking and more decorative presentations. The marvel is that the chef, Zhong Qing Wang, a native of Chengdu, refines Sichuan flavors without extinguishing them.