There were freebie prawn crackers which seemed a good start. They came with a sweet chilli dipping sauce. They were nice and I was glad to have them as the food I’d ordered did take some while to arrive. There was siu mei - a seemingly generic version no doubt bought from the catering wholesalers. Bottles of soy sauce and black vinegar on the table meant I could configure my own dipping sauce.
There was a main course of “Sichuan chilli chicken”. I’d hoped that might be an Anglicised name for gong bao chicken. Unfortunately not. It was a fairly basic, mono-dimensional stirfry of chicken, Chinese black mushrooms and lots of dried chillis. It was OK, if somewhat disappointing. Steamed rice was just claggy – clumping together like Thai sticky rice but, presumably, without the intent.
