Fans of China Sichuan enjoy this Dublin restaurants modern interpretations of classic Sichuan cuisine - which is better than ever - with the wide-ranging à la carte menu complemented by value menus both at lunchtime and in the evening.
The layout of the modern dining room allows for the glass frontage to open onto an inviting outdoor terrace on fine days with umbrella tables and seating.
Classic dishes like tea smoked duck have been tweaked and given updated presentation by the brigade of young chefs who are reinterpreting traditional Sichuan and Cantonese cuisine with modern style.
Starters include their signature steamed and pan- fried Waltip dumplings stuffed with vegetables or pork and chicken, steamed prawn dumplings in a delicate rice flour pastry or salt and chilli soft shell crabs.
Loh Bah Gou is a unique take on Chinese turnip cake, with creamy squares pan-fried in the chef's aromatic XO sauce, a taste treat for vegetarians and carnivores alike.
Irish lamb, seafood, beef and poultry feature in main courses that eschew stereotypical sweet and sour and curry dishes.
A special section of "Chef's Recommendations" highlights the kitchen's authentic Sichuan dishes based on centuries old recipes, and well-versed servers explain dishes and their ingredients, offering to tone down the amounts of chilli oil, Sichuan pepper and hot oil, if requested.
Simple tasty desserts like their banana fritters and toffee-dipped apple are complemented by a dozen or so teas ranging from Grey or Moroccan mint to exotics like blue oolong tea from Formosa, jasmine pearls from the coastal Fujian province in southeast China, and smoked tea from the mountainous Yunnan region.
Well priced Sunday lunches are served from noon to 9 pm. and are especially popular with familes.