Two out of three of us at dinner were being pious and abstaining from eating rice like it was 1999 – at many Chinese restaurants this would prove to be a problem, the inferior ones tend to rely on over salting their dishes so you end up wandering around with an unquenchable thirst for hours. Each dish we tried at Yipin had its own distinct flavour that complemented each other without overpowering your tastebuds.
Look at those colours! Gong Bao Prawns with Cashew Nuts from their Sichuan menu. If I could worship at the altar of this concoction I would. Every time we order this I end up hoarding my prawns on the edge of my plate to save for last. This is one of their sweeter dishes so is perfect for anyone at the table who aren’t in the mood to blow their heads off with hot chilli.