My first introduction to Wan Wan Xiang (碗碗香) was more than 2 years ago, courtesy of PR8. It was one of those gatherings for our Peanut Gang and he wanted to introduce us to something a little more offbeat in his 'hood. I thought that dinner was interesting, but didn't have much background on the cuisine of Guizhou (貴州). And since spicy fare doesn't feature often in my diet, it wasn't something I was dying to return for. Since that time I've met a colleague from Guizhou who is actually a frequent customer of the restaurant and is on friendly terms with the owner. And after stopping for a casual lunch there with Sankala a few weeks ago, we decided to organize a dinner to introduce some friends to the restaurant. After all, it's not often that one comes across Guizhou cuisine in Hong Kong. There are, apparently, a number of price levels for set dinners here. My colleague arranged for the cheapest option to dispense with some of the seafood, as he felt that "authentic" Guizhou cuisine is light on those ingredients. We were seated in the private area upstairs, and really looked forward to this meal. Due to the inability of a couple of us - yours truly included - to handle heat, we asked for a moderate level of spiciness (小辣).
