I serve myself some of the tender fillets of tilapia that are swimming alongside bean sprouts and soft tofu in a spicy red broth flavored with chili oil. Each bite fulfills my craving for good Chinese food, and as the meal comes to a close, I note that I will be returning—and soon.
Michelin rated Café China deserves both its star and its hype, but come prepared to wait for a table if you plan on sampling their delicious Sichuan cuisine. Bustling with people and bubbling with chatter, the space is quite cozy; dated Shanghai posters lining the yellowing pale blue walls add to the charm of the interior.
It does not take long for our orders to arrive, and I dig right into the slippery and gelatinous spicy beef tendon. Sichuan peppercorn and chili oil develop an eccentric yet pleasant tingling sensation in my mouth, and I can't help but want another bite. Our waiter returns quickly; he is carrying the eggplant in garlic sauce and Chungking braised fish stew. The stew is piping hot, and the eggplant is seasoned to satisfaction. I serve myself some of the tender fillets of tilapia that are swimming alongside bean sprouts and soft tofu in a spicy red broth flavored with chili oil. Each bite fulfills my craving for good Chinese food, and as the meal comes to a close, I note that I will be returning—and soon.
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Sweet Milk Shaved Snow
PHOTOGRAPHY BY JACQUELINE LEE