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Chef 1996
Modern Si Chuanese
Pork sliced thin enough to hold up to the light is the calling card here, a modern Sichuan restaurant in Chaoyang where the chef, a native of Emei, treats the cuisine's famously layered heat as a palette rather than a blunt instrument. The room draws a crowd that takes its Sichuan seriously, and the kitchen obliges with food that is fiery and precise in equal measure. It holds a spot in the Michelin Guide.
Two honors, in evidence:
The record strongest first
- Chinese Restaurant Awards #11 · Elite 15 Asia
- Michelin Guide Selected Restaurant
One number, weighted & current 80
How we scoreThe dishes from the writeups
- Camphor wood-smoked duck Michelin Guide
- Kung Pao prawns Michelin Guide
Nearby in the record closest first
- Tan Sichuan Eat · 76
- EAST Beijing Stay · 74
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