Kaixiaozao Xiangxia Cai 开小灶湘下菜

The restaurant’s name, Xiangxia Cai, punningly refers both to Hunan cuisine (xiang 湘) and rural cooking (xiang 乡). These Hunan country folk have brought the recipes of their village to the white-collar crowds who fill the modest two-floor space for lunch and dinner. Owner Jin Pengyuan displays sample ingredients near the entrance, bans the use of MSG and dodgy oils, and makes marinated diced chilli – key in Hunan cuisine – from scratch. Chef Liao Yingli’s signature dishes include dry-braised carp and stir-fried beef slices with green and red chilli.