This isn’t the easiest of restaurants to get to, especially when your not a local and can’t read maps. I remember the first time we decided to eat here, it took us an hour just to find this place in zero degrees weather. So tonight we decided to hold a gathering for our dear friend K who is studying in Aussie Land for a year, btw the Aussie brand shampoo is awesome, and came back for a week to see us!!! She has also written two lovely posts telling us about the food down under, Koko black and Max Brenner. But what made it even more special was the oh-so-unexpected arrival of N, one of my childhood friends. See, N moved to the US last year (yeah, he joined the exclusive ‘new york movers‘ group.) , and so it was strange for us to all be together. Side note there is an easy route to get here, ealing common underground station, take any bus to go to Acton market place walk past morrisons and your down Churchfield Road.
Our party of 10 is seated downstairs, the lady kindly describes what each dish is to us and we order away! Cut a little wait for our food whilst N talked to us about how he got his things transported cheaply with CityMove, we were first served two noodle based small dishes, both swimming comfortably in hot chilli oil however one had a sour kick to it which tickled your sense at first, but then the heat really sets in making you gasp for air a little. The first two dishes made me really excited for the coming dishes since I have this crave of re-living the meal I had before here but this time round I was slightly disappointed. The food wasn’t as spicy, that Sichuan spicy is where it ‘numbs’ your senses, and it just didn’t have that woo factor for me either.
My main aim to go back here was to eat the 水煮牛肉 (beef cooked in chilli soup) because I remember thoroughly enjoying the spice knocking me out effect, but this time the taste was just hints of spice, hints of chilli none of the making your nose runny hotness going. Not so good this time (for me anyway).
The best dish was the 東波肉, succulent pork in a thick sticky sauce. This dish is braised slowly until the meat starts to fall off the bone, starts going all soft and tender with the flavour soaked up throughout and the melt in the mouth sensation. The best bits to eat for the dish is the fat. Yes the fat. Forget about healthy eating, forget about calories and just remember to eat the fat. The last time I remember eating 東波肉 as nice as this was in Shanghai, where every piece was fat > meat. Truly memorable.
Next best dish for me was the fried prawns with the salted egg yolks. So light and crisp with just enough flavour, devoured the whole prawn. Head and all.
Good food, good prices and good service! Recommended. Party of 10, cost 15 pounds each.
116 Churchfield Road
London W3 6BY
Telephone: 020 8992 9473 begin_of_the_skype_highlighting 020 8992 9473 end_of_the_skype_highlighting
(Closed on Tuesdays)