Often enough, guests enter this modest dining room to see a group of servers huddled around a table, prepping veggies and picking through a box of fire-red chilies. This is a prescient tableau for the blazingly hot cuisine that is to follow. The kitchen's Hunan specialties feature those very chilies across a range of dishes, with a delicious focus on fish. Don’t miss the steamed fish head casserole—an enormous specimen of fresh “river fish” cooked until flaky and served with fiery peppers in a bright, herb-flecked broth. Mao braised pork is enticing in its clay pot of unctuous sauce that should be poured over every last grain of rice.
The menu is mostly pictures and waiters are friendly, so don’t hesitate to ask for guidance.- Les inspecteurs du guide MICHELIN