i learnt about the place from rayners review in the guardian a couple of weeks ago.
he's right. the cooking is fantastic.
chicken consomme with noodles was ethereal and infused with everything chicken. mashed aubergine was almost identically baba ganouj - kerist, have the hunanese discovered this dish too, right down to the sesame paste? the stir fried pork with green peppers and garlic was so much more satisfying than the version across the road at golden day, but the huge highlight was the slow cooked prawns, a hit even bigger than the unctuous mao's braised pork belly. and then the green beans!
there are a few sichuan items on the menu - with such expert cooking, i'm tempted to try them and see how they fare compared to their sister restaurant (bar shu) across the road.
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