This restaurant is located in Moko, offering some authentic Sichuan dishes but also having a range of Cantonese cuisine so even if you cannot have spicy food there are plenty of options to choose from.
The interior has a modern contemporary decor, offering a nice high-end Chinese restaurant ambience.
We ordered some signature dishes to start. First is Sliced Pork Belly with Mashed Garlic 蒜泥白肉 ($118). My favorite among the dishes on the night, the chili sauce is spot on in terms of spiciness and flavors, and the mashed garlic certainly delivers the kick in taste buds but overall harmonizes perfectly with the sliced pork belly. Really good and my recommendation.
The other starter we had is Deep-fried Duck Blood 招牌脆皮血旺 ($108). Looks like tofu, inside the thin crispy skin is in fact a cube of duck blood, with a good crunchy bite. With a bit of spicy salt tossed together, the dish is a good dish to pair with icy cold beer.
Worrying that the dish can be very spicy, we asked for a less spicy version of Stewed Mandarin Fish with Pickled Chili 酸菜煮桂花魚 ($398). Suitable for our palate, the fish fillet is tender and the pickled chili offers a nice mix of sour and spicy note. If you do not want the Sichuan style chili with the numbing effect, I suggest ordering this instead. There are also plenty of mushroom in the broth too. A delicious dish.
The other main dish we had is Smoked Duck in Sichuan Style 樟茶鴨 ($288). The duck has been smoked with a camphor wood to give a nice scent, and it is great that the flesh is not too dry. While the fat under skin is a bit overwhelming, it is quite tasty.
Service overall is fair, and with the bill at $1,110 it is decent too on the price-tag. Not a bad choice if you want to have some Sichuan dishes, and you also got other Cantonese dishes to pick otherwise.
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