This is fast becoming another favourite of mine and I think I’ve converted a few friends and colleagues as well. It’s a small cosy restaurant that feels as if it could be a private kitchen with its ethnic paintings, embroidered tablecloths and more importantly, the passion for the food they serve. The beautifully produced (but badly proof-read) menus are a sign of the love that has been put into the place.

The food is consistently excellent with the added element of yunnan exoticism to excite jaded tastebuds. There is an array of unheard-of mushrooms from termite to tiger hand mushrooms to choose from. Ask for what’s fresh that day. I’m becoming extremely predictable each time I visit. I’m fond of their tinma soup which is a clear chicken broth that soothes and invigorates (my only cavil would be that it is a touch too salty for me). I can’t resist their sweet, braised pork cheek slices which you roll in pancakes ala peking duck. I have to have their fried air-dried beef which brings together spicy pepper corns, the bold greenness of coriander stems and the crispness of deep fried cured beef. The stir-fried yunnan cucumber is also a revelation with its gentle crunch, each julienned sliver coated enticingly with an excellent stock.

The menu is extensive and there are many dishes worth trying – the chilli frog is good, so are the dumplings (spelt ‘dumping’ in the menu but don’t let that put you off) and pumpkin rice with fermented tofu, the deep fried ginseng is rather amusing and unexpected. Just go and explore and you will almost certainly find yourself conspiring to return again. Soon.