I’ve been here before, so this time around we didn’t order the eponymous spicy fish, nor the succulent dong po pork, and I vetoed the chilli chicken because it’s 2/3 dried chillies. Where’s the value in that?!
We had the eggplant and scallop hotpot (spicy, with a slightly sweet tang – super tasty) and the fried string beans with minced pork and black bean, accompanied with the spicy Sichuan couple (ox to gue and tripe) and garlicky cucmber. All delicious, washed down with a Wirra Wirra rosé (not great) and an exceptional Langmeil Shiraz viognier.