Reservation
We look forward to welcoming you
Reservation
Book your table
Pick your date, then the time, and we’ll prepare the room around your pace.
- Date
- Time
- Contact
Frequently asked questions
Every dish shows its heat level, from 0 to 5. We adjust anywhere between 1 and 5; below that the recipe loses its point and we will steer you to another dish.
The room seats thirty: in the evening and at weekends, booking is advisable. Online booking stays open until two hours before service.
Yes: steamed aubergine, garlic water spinach, house tofu, and dry-pot cauliflower without cured pork on request. The fermented tofu does contain a pork broth.
From ten guests, in the back room, with a menu and heat level agreed a week ahead. Write to us from the contact page.
The room is level with the street and wheelchair accessible. The toilets are in the basement, down a flight of ten steps.
Cash and bank cards. Luncheon vouchers are accepted at lunchtime, within the legal limit. We do not take cheques.
The room, the fire, the mist
The dining room
Thirty covers, dark woodwork and red drapes: people talk loudly here and eat with their fingers.
The wok
Two millimetres of cast iron, the burner wide open: a Hunan stir-fry lasts under two minutes.
The chilli counter
Xiangxi chillies dried, then fermented in jars for forty days before being chopped by knife.
Yuelu mist
The mountain the house is named after: at dawn the mist runs all the way down to the river.
The back table
One long table for ten, bookable for family meals and office gatherings.
Sichuan pepper
Used sparingly: in Hunan chilli warms, it does not numb. Only two dishes carry it.