J L
Google
This Chinese restaurant specialises in Sichuan food. It offers dry hot pot. We had one with fish, aubergine, mooli, bean curd skin and enoko mushrooms. Other options include various meat, seafood and vegetables, like lotus root. You can add as much as you want, so the portion size depends on you really. We chose to have it mild, which was ok. Though it does still come with some chillies and Sichuan peppers.
We also got some of the specials like the braised pork belly with egg and rice, the braised beef flank on rice, braised beef flank tripe and shin with dry vermicelli and braised fish and tomato with vermicelli in soup. These were all nice. The portions of the specials are more than enough if you're not overly hungry.
There's lots of other typical plates on the menu, like mapo tofu, salt and pepper squid and sweet & sour chicken.
They have friendly staff.
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