Bold is the way they do it here. Our starter of "pig's ear and tongue roll" was served warm and had a mild "mala" spiciness that was very addictive. Equally mouthwatering were the "braised beancurd with sliced fish in claypot" ($16), "fried French beans with minced pork and dried shrimp" ($14) and the "braised San Bei chicken with deep fried garlic cloves and ginger slices" ($14).
By the end of the meal, all the plates had been scraped clean.