It's the Year of the Pig, and operators can look forward to a huge range of Asian flavours, from Sichuan spice to mellow massaman curries, to make their banqueting menus go off with a bang. Richard McComb reports
It is a bright, chilly day and customers at Jin-Li's lunch service have come here for two things: spice - and more spice. The restaurant is among the new generation of Sichuan establishments that have grown in popularity, championing one of China's great regional cooking styles. Chinatown now has six dedicated Sichuan restaurants, with a seventh due to open in early 2019.
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