Came to try this out as I had read a number of very positive reviews in the press and wanted to see for myself whether it is as good as the reviewers had said.
As I was alone (for dinner), I was only able to order a couple of starters. The mushroom, bamboo and vermicelli spring roll was innovative and delicious. The filling was tasty and this was wrapped in a pastry similar to the traditional spring roll wrapping but further wrapped in a crispy shell. It was served piping hot as it should be. The Shanxi province honeycomb oat noodles were also very interesting - small pieces of flat pasta rolled and arranged in a small steaming basket to form the honeycomb. This was served with a very interesting dip.
The mains were, however, less good. The Sichuanese aubergines were slathered with too much of a very heavy sauce, so much so that one could hardly tasted the aubergines which were wholly overwhelmed by the sauce. The dish was also overly oily. Also too heavy and oily were the sauteed market greens. In a good Cantonese restaurant, such sauteed greens should be light and still crunchy. Here, they were oily and overcooked. Only the Xinjiang barbecued lamb was passable but this was also a little too dry for my liking.
Judging by how the starters were better than the mains, I suspect their dim-sum at lunch might be interesting and will try to come try them some time. However, if you are looking for genuine traditional Chinese food, I do not think this is the place to be. And I agree with the comments made by others that service was a little slow. I had to wait an awfully long time for my mains to come after the starters.
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