Serves up premium Sichuanese cuisine in a sassy atmosphere. Owned by a contemporary poet-turned-gourmand, Lord of Salt makes the most of the new neighborhood, achieving a modern sleekness within the former imperial granary’s ancient historical setting. The fare is assertive, spicy and masterful – perfectly executed Sichuan. The menu offers a range of innovative Sichuan classics, including many of the owner’s personal concoctions, including the pungent huangshi niurou (Chef Huang’s beef), a lively cousin of shuizhu rou, which swims with morsels of large tender bamboo pieces and variously textured chunks of meat. The shredded snow peas with chrysanthemum (菊花荷兰豆) is a crisp, refreshing cold starter, while the deliciously chewy garlic sprouts stir-fried with ground yam jelly (蒜苗炒苕片) proves the rule – the kitchen is on point and makes beautiful food. However, those who fear spice should beware when ordering.
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