Came back for a hedonistic feast with a group of about 22. This time, we wanted to sample more dishes on their Sichuan menu, as well as offering a couple of familiar Cantonese dishes to give our palates a rest from the barrage of spicy, mouth numbing food. And in this meal we got quite a bit of that numbing quality from the Sichuan peppercorns used in the Boiled Fish with Rattan Peppers, and Rock Cod Fish.
Food was excellent as before, but many in our group enjoyed the shrimp, cauliflower and eggplant dishes a lot.
So glad that the former owner of Meet in Chengdu in Monterey Park sold off the restaurant in order to join forces at Hop Woo, bringing with him one of his better chefs.