This modern Chinese restaurant specialises in Hunan / Xiang cuisine, but they also offer pretty good Sichuan / Szechuan cuisine.

The major difference between the 2: that of Hunan / Xiang features chili which is dry, mildly hot, while that of Sichuan / Szechuan is oily, fiery hot.

This whole, fresh seabass fish has delicate sweet meat that is tender and flakes off easily.

Picks up the spicy pepper broth nicely, and since this is done in Hunan / Xiang style, it's less oily and less spicy than other versions.

Would eat this again.
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Wah Kungfu
74 Pagoda Street