H O S T E D
Sour and spicy creations tend to get my nod of approval as I am rather partial to this tastebuds-stimulating combo. Hence the chilli foam-crowned “Szechuan Style Tortellini” at Xin Divine was a hit with me.
To hold the shape of the dumplings better, a slightly thicker and chewy skin was used to wrap the minced Kurobuta pork. I found the piquant broth, a titillating blend of Szechuan chilli spices, ginger and “Zhejiang” vinegar, a wonderful appetite-opener for the rest of the courses that followed.