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I chose this Chinese-Italian fusion dessert as the sweet ending to my meal and it was, as I'd hoped, fabulous.
Whoever thought of pairing the very crunchy-on-the-outside golden balls (they bear an uncanny resemblance to churros in terms of taste and texture) with an airily-light, frothy and sweet alcoholic concoction, is a genius.
Recommended by the manager, the spicy Shaanxi-style pulled noodles proved to be a stunner in deliciousness. The thin, broad ribbons of handmade noodles created from scratch by the in-house Noodle Master were cooked al dente and came with aromatic spices, chilli oil as well as a bit of braised minced pork. This Northern China dish may look and sound simple but it was truly satisfying.
I wolfed down every one of these crunchy, succulent, chilled slices of pork trotter all by myself. Next to pig ears, this is my favourite starter in Chinese restaurants. If I see it on a menu, I never hesitate to order it.
The giant peanuts and edamame mix was also really nibble-worthy.
Everything here was pretty ok... Portions were small though and food served slow ala French style....
