The 19th Suzuki Hanten, Lorong Yap Kwan Seng

July 3, 2019

A Sichuanese restaurant run by a Japanese chef? The 19th Suzuki Hanten blends sultry Chinese flavours with a Japanese devotion to quality. For those of us who fear excessively fiery spices, chef Shotaro Takemura's cooking tickles instead of torturing the taste buds, so it's painless to lap up what looks like a chilli-laden bowl of boiled dumplings (RM26), preserved duck eggs with tofu (RM21) and the quintessential dandan noodles (RM26). The kitchen focuses more on nuance and subtlety, underscored by grilled wagyu beef that's not overpowered by its companion of a Sichuan radish sauce (RM98).

Cocktails also infuse Chinese and Japanese elements - the Asian Imperial reigns with Shaoxing wine and gin (RM35), while the Hanten Mojito gets a hit of sake with rum (RM35).

Service is a standout at The 19th Suzuki Hanten, the perfect combo of warmth and efficiency.