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Wang Jia Smoked Lamb
Chinese
Smoke from the cooking pits reaches you before the menu does. This semi-open-air restaurant sits on a mountainside outside the city, framed by green hills, and the kitchen's centerpiece is lamb slow-cooked for a full day in rice wine and a rotating blend of Chinese herbs, tuned warmer in winter and cooler in summer. The broth is dark and medicinal in the best way. Wild greens and game meats round things out, and the savory rice runs weekends only.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Smoked lamb
“The signature smoked lamb is slow-cooked with rice wine and 10+ Chinese herbs in cooking pits for 24 hours”
Michelin Guide -
Savoury rice
“The wild greens and game meats are also recommended, as is the weekend-only savoury rice.”
Michelin Guide
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