If you're a foodie, you'll probably love this place. Rumor has it that the staff visit China every year to research and experience West China cuisine. The regularly updated menu features some of the most creative Szechuan-based "tapas," and then some more. Way more! Each dish is an art in itself and easy to combine with all the others. The batter-fried aubergine (eggplant) was by far the most interesting I've had in my life: crispy, "chips" that crumble and melt in your mouth, exploding with tastes. The ribs were great, although a tad too sweet. The duck thighs (could afford to be a bit more smoky tasting) were pulled, spiced and served on endive leaf trays. The shrimp balls were as crispy as Dutch bitterballens, but meaty (Wow! Did I detect pickled cabbage from Canton?) and fried to a perfect "juicy dryness," ready to absorb just the right amount of sauce - made of bullion soy, low-acidity vinegar, sesame oils and strained peppers. The wine list was suitably adapted to the food and the servers knew how to serve it right.
Two criticisms: the ox tongue resembled bone-hard salami slices buried in a one-dimensional salt sauce. The point of the beans was lost on me. The shells were thick and inedible, the flavoring was on the outside and was supposed to blend as you bit into each pod and sifted the peas out with your teeth. But the peas were too dry and the flavors weren't rewarding enough for the effort required. Apart from that everything else we had was so good it did not detract from the overall experience.
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