Land of Plenty

For over a decade, this kitchen has built its menu around the complex layers of Szechuan cuisine. Chefs utilize forty different cooking techniques like frying and braising to balance mala, fish-fragrant, and 'strange' flavors. Seafood, vegetables, and mountain delicacies are paired with Sichuan peppercorns, chili, and bean paste. While modern and clean, the space has an unfussy, authentic feel that diners compare to Flushing's dining scene. It is also well-suited for large groups, backed by fast, attentive service.