A new Chinese restaurant on Tower Bridge Road with dishes from multiple regions: Sichuan, Shanghai and Dongbei (I'm wondering if the chef is from Dongbei).
Tried the Sichuan items first (will go through the other sections eventually). Twice cooked pork is appropriately oily, glossy with chilli oil, good tender fatty slices of pork stir fried with leeks and bell peppers. Nicely spicy, with sweetness to counter the fat, but slightly sweeter than other versions I've had. Could be more smoky flavour wise. A noticeable vein of ginger. In the realm of tasty and good but not grand.
Similar quality in the ants climbing a tree -- chewy, bouncy sweet potato noodles with great texture and a good coat of chilli oil to keep each noodle from sticking. More ginger and sesame oil flavour than usual, and less of the ferment bean/dou4 ban4 flavour. Good bits of minced pork and clear, fresh shreds of green onion cutting through the oil and starch.
Will probably try the village-style Dongbei dishes next.
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