"Although there are many good reasons to visit this attractive Sichuan-skewed café, the biggest one just may be the Chongqing chicken — garlicky, battered nuggets fried to a crunch, then stir-fried with mala, the spicy mix of Sichuan peppercorns and chilis that pleasantly numbs the tongue. Pan-fried dumplings, enveloped in crisp, lacy batter, also make the don’t-miss list, as do sliced beef and ox tongue in chili sauce (when it’s available) and pork spare ribs in dry pot." - Nikki Buchanan
