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As if warning diners with meek palates, a string of crimson silk chillis decorates the entrance to this simple little exponent of fiery western Chinese cuisine. Inside, vases of artificial roses
are positioned on each white tablecloth, with parquet flooring & pale walls completing the low-key picture. Much of the long menu is similarly unremarkable, so order beef in oyster sauce or
chicken with cashew nuts if you prefer to spurn the spice. However, this place swims against the mainstream with its list of 25 chef’s specials, which means that asbestos-tongued culinary
adventurers can turn up the heat with, say, pokey Szechuan-style crab or pork tripe & tongue blasted with chilli oil. Order stir-fried green beans for a classic regional accompaniment, &
choose something quenching from the brief drinks list.
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