A big chowdown tonight at this Hunanese restaurant. I'm too sleepy to remember all the dishes (everybody please chime in!), but I'll mention my favourite, which was the mooli in chicken broth.
Understated but exquisite knifework producing thin translucent slices of mooli, virtually all of the same thickness, essential in even and consistent cooking and texture across all the slices. There was brilliant texture control, with each slice of mooli giving off a perfect soft snap as one bit in. A delicate chicken broth beneath that, flavoursome and light. A very "simple" and finessed dish.
The aubergines and green beans was another surprisingly good dish -- also understated, but perfect technique -- the aubergines cooked very precisely to a snappy softness that ripped just a little on the teeth. Cut equally precisely to strips just a little thicker than the green beans, to maximise the textural contrast with the slightly crunchy green beans. A tiny aura of smoky flavour from the wok.
These two were my favourites, let's hear more from the rest of the folks that were there.
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