Barney Says
Cardiff is full of interchangeable Cantonese restaurants: in much shorter supply is the regional cooking of Szechuan. It makes little concession to Western palates so expect bold flavours and face-melting amounts of chilli. Their site is mostly in Chinese, if you’re an online menu lurker like Barney, but if we may: have General Tso’s chicken, tofu with salted egg and seafood, garlic pork ribs, Szechuan double cooked pork belly, lamb with cumin and braised aubergine. The beef chilli soup too: under the spicy amber oil and a huge payload of minced garlic is the sort of broth that keeps you coming back.
