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2018-05-06
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Probably the best Sichuan dishes in HK. The seasoning (spices) is just right for every dish. Good balance of numbness and heat. The ma po tofu was most authentic. And it numbed my tongue for half of the night. Not even Chengdu can beat this .....The appetizers - sliced tripe and ox tongue in chili sauce and the poached chicken in Sichuan sauce were both very authentic - very complex flavors - spicy, sweet, numbness fr the peppercorn. The diced chicken stir fried with chili and The wok fried cabb
The ma po tofu was most authentic. And it numbed my tongue for half of the night. Not even Chengdu can beat this .....
The appetizers - sliced tripe and ox tongue in chili sauce and the poached chicken in Sichuan sauce were both very authentic - very complex flavors - spicy, sweet, numbness fr the peppercorn.
The diced chicken stir fried with chili and The wok fried cabbage were also very good.
The dishes are not that oily, so a big plus ....
We ordered a bottle of Chinese wine aged for 15 years (I think).
Ambience is above average. The three of us had the small private room to ourselves. Can seat up to 5 comfortably.
张贴
