Forest Hills is quickly becoming one of our go-to neighborhoods for amazing Chinese food, and this small restaurant on Austin Street was one of the pioneers. Since 2018, Chef Tom Lei has been serving up the usual Sichuan greatest hits, but with a fine touch that produces some of the best versions we’ve ever tasted. The mortar and pestle smashed eggplant and peppers, a beautifully reimagined version of fish-fragrant eggplant, has such a silky texture that it's almost paste-like. And the slow-simmered fish with chilis will make you wonder if every other white fish you’ve ever eaten was overcooked. Beyond seafood, the crispy spicy shredded beef has the perfect amount of chewiness and smoky mala flavor. You may also want to get a double portion of the smashed cucumbers in spicy garlic sauce to cool your palette throughout the meal.
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