The soup alone earns a 10/10 rating: so dense with different dancing flavors that paired well with the tingly Szechuan finish. I found the duck to be done very well: tender throughout and contributed proper umami throughout the whole dish. My only complaint was that I left the heat on too long and burned my tongue… but that’s entirely on my clumsy self. It’s easy to get distracted on your meal and forget everything else.

The heart was cooked perfectly. The dense muscle was made as tender as a heart could be and was well complemented by the sauces that the meat and potatoes swam in.