I’m sure most of you know that Indian food is my one true love, but if I had to pick a second it would always be Asian, particularly Chinese. When you go to any Chinese restaurant, the menu is always overwhelming, there is so much to choose from and there are so many unknown’s – but I love that. You can try something new every single time and uncover exotic flavours and ingredients – some of which I’m still discovering and experiencing today.
With that in mind, I recently visited one of Chinatown’s newest arrivals Jinli, whose name is after the famous gastronomy street in Chengdu, Sichuan. The ethos behind the restaurant is a simple one too, which I love – “To bring authentic Chinese Sichuan food to London, to carry forward the traditional culture, and to have more people savour and experience the essence of Sichuan food”.
We sat down at our table, tucked into a sparkling Sake welcome drink and got to know our fellow diners and the lovely people behind the Golden Chopsticks Awards – one being the much loved Gok Wan who joined us at the table for the evening. For those of you who have never heard of the GCA’s before, they’re all about celebrating the contributions of Oriental cuisine to the UK and championing those who work within it.
If there was one food I’ve never been completely sure of, it’s beancurd (aka tofu). The flavour and the texture just haven’t quite done it for me in the past, but at Jinli they serve some of the best tofu I’ve ever had the pleasure of eating and in so many different variations and flavours. The best was the braised beancurd, served in a chilli sauce which was hot, but not overwhelming and with the heat only enhancing the dish. For those who still aren’t quite converted to tofu, try the version cooked with added spiced minced pork – you’ll never look at tofu quite the same again.
Crispy Sichuan chicken – I can still recall it now! Never have you seen so much chicken and Sichuan chilli on a plate and what a powerhouse it was. Crispy chicken, tossed with salt, peanuts and onions. The rich oils from the dried chillies added so much flavour to the chicken, in a way that only Sichuan can. Neither too hot or spicy, but a rich flavour that leaves you wanting more. A gallon (or two) of water may be needed for palates not yet accustomed to this style of dish, but it’s worth every tear drop it might produce.
The beans were very good and the man himself, Gok Wan kindly became my chopstick hand model for the evening. These stir fried green beans were laced with copious amounts of garlic, perfectly seasoned and inexcusably delicious. They’re the sort of thing you could sit and eat all night with nothing else other than a good glass of white wine to accompany them. Also, make sure you order a side of the choy sum, even if just for the juiciest mouthfuls ever.
Next, sliced pork and vegetables. I really had no idea what it was visually when it arrived to the table, but delving in revealed a dish I hope I see elsewhere in the future. Thin, succulent slices of pork sat on top of bean sprouts and vegetables – all swimming in a sweet and spicy chilli broth, if memory serves well. A lovely surprise and definitely worth ordering on your next visit to Jinli.
Sichuan grilled whole seabass with chilli sauce was one seriously impressive dish. Amongst the dry chilli, oils, peppercorns and who knows what else, was a beautiful piece of fish that flaked at the sight of my fork, and the crispy skin was even a delight to nibble on. Equally as impressive was the fried prawns, with more of that heavenly Sichuan chilli. Of all the dishes we ate, I think this one was eaten the quickest.
If we hadn’t already had enough food, I sneakily ordered a bowl of dumplings in a spicy soupy sauce. So juicy they burst in the mouth with so much favour to them. The spicy chilli oil added a lovely richness and silky texture which coated the mouth beautifully.
I had such a lovely evening at Jinli and when in the area, I’ll most certainly be returning. The restaurant inside is casual and the service is similar, but that’s what makes Jinli so attractive because you feel like you’re eating in someones home in the Sichuan districts of China. Jinli might be on the warmer side of the heat scale for some, but if you love your Sichuan spice as much as I do then you’re in for a real treat. Would we come back? Absolutely!
