A snapshot of two recent visits to Feng Wei Ju - with Hunan and Sichuan both represented you are guaranteed a spicy and sour experience.

The americanised Kung Pao prawns have nothing on this more authentic version , the fragrance of Szechuan peppers are the key flavour note and a little sweetness is also present , actually had this dish on both occasions.

A singular long noodle ( tradition dictates that it’s 1.8 metres long ) is paired with savoury crab meat , very satisfying .

Fried beef dumplings are juicy and can’t be faulted .

Jellyfish and white fungus is an excellent starter , refreshing and textural .

酸菜卤肉饭 Is a dish I have often , thie Feng Wei Ju version is excellent , with fall apart pork belly and the pickled vegetables loaded with umami and almost giving truffle notes , perfect with rice .

The meal ends with terrific chilli chocolate petit fours , what could be seen as a gimmick is actually the perfect end as the different colours are well matched to the varied chilli flavour profiles.