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2024-05-31
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Dinner. One private room upstairs but we were seated at the main dining room. Acoustics were bad, could hardly hear myself speak with all the surround sound of mandarin behind me.Friendly female server saw our BYO bottles and gave us all hot 羅漢果茶. Here’s what we had.奇趣豆腐- wonderful interplay of textures, with a crunchy exterior and silky tofu interior.蜜汁叉燒- perfect balance between sweet, savory, and melt-in-your-mouth tenderness.泡椒花螺口水皮蛋- rich, creamy yolks crowned with a vibrant chili oil.煙燻肥腸-
Friendly female server saw our BYO bottles and gave us all hot 羅漢果茶.
Here’s what we had.
奇趣豆腐- wonderful interplay of textures, with a crunchy exterior and silky tofu interior.
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蜜汁叉燒- perfect balance between sweet, savory, and melt-in-your-mouth tenderness.
泡椒花螺
口水皮蛋- rich, creamy yolks crowned with a vibrant chili oil.
煙燻肥腸- brother underwent spasms of coughing when server lifted the glass lid, letting out drifts of smoky aroma. Not really a fan of organs, I tried a piece and liked the smoky richness.
皺皮椒酸菜煮魚, mixed with 手工紅薯粉- definitely the highlight of the night. Everyone said that the spice level was just right, not overpowering.
As I didn’t take spicy, I was given a separate portion of the 紅薯粉, which wasn’t completely non-spicy, as there was quite a substantial amount of black/white pepper in the broth.
炒白蘆筍- the vegetable's natural sweetness made a refreshing interlude to the spicy dishes.
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脆皮茅台乳鴿- another table favorite with the crispy golden skin shattering to reveal juicy, flavorful meat. Couldn’t quite taste the 茅台 tho.
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菌王花雕皇湯雞飯
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There was quite an interval between server presenting the claypot and us being served. When asked why it was taking so long, server replied that chef did not consider the 飯焦 acceptable so decided to recook it some more. Indeed, the resulting 飯焦elevated the dish to new heights, adding a wonderful contrast of textures to the fragrant dish.
雜果土紅糖冰粉: very refreshing.
蛋香土紅糖糍粑- someone joked that this looked like the 奇趣豆腐 we had in the very beginning, an apt conclusion for our meal.
Well, to finish us off- server presented us with homemade Yakut sherbet crackers compliments from the chef.
In summary: beacon of Sichuan culinary excellence, where the region's bold, complex flavors are celebrated with artistry and authenticity. Particularly impressed with the service- eg male server saw me with my handbag and immediately gave me a stool for it; in addition to handing us wet wipes to go with the pigeons, actually opening the packets for us.
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