My friend and I live for Spicy Joint, it's cheap, it's good they throw a lot of hua jiao your way and the portions are HUGE. But as she's leaving the city soon we thought we'd venture out try something new, Spice Spirit seemed like it was likely a rip off of Spicy Joint, it is, if it was a rip off set in the 80s. Everything about it said 80s the decor, the music (they actually played Happy Birthday as elevator music in the background) down to the waitstaff's uniforms. It was painful. But it smelled good. We looked at the menu and were surprised to see how much more expensive it was, no worries we're here to eat, bring it. We ordered, loads, as we always do, we ate... nothing. For food to be left on plates in front of us is rare, it was awful, one thing after another that came out of the kitchen (all 8 items) were terrible. It culminated in a braised mushroom dish with a lovely tree made out of green and brown gel (hello 80s), mmm extra sauce I thought, dipped my mushroom around in it, no no no no, it was mint and chocolate, wtf? I don't know what they're doing over there but it needs to stop, don't waste your time, don't waste a meal just go to Spicy Joint.

Most of my reviews on this site have been quite harsh. Maybe it's that I've lived in China for 12 of the best part of my 35years on this planet and I'm become a cynical critic. But I thought I'd finally give credit where credit was due at Spicy Spirit - especially because it seems noone yet has.

This place has easily overtaken Pinchuan, Yuxin and South Beauty as my go-to Sichuan place. An uber-cool look and ridiculously good service makes it ideal for dates/ biz dinners/ and a hangout for my unpretentious friends.

I've never had a problem getting a table when I go at "laowai" dinner times of 8.30 or later, but the manicure stalls indicate that they might experience solid crowds.

I go there for the fish. Their Suizhuyu with nianyu (catfish) is cooked perfectly. Firey and fragrant but without relying on heat as a flavour vehicle. The fish is deboned and cooked to a soft, smooth and tender crescendo of flavour. And to mute the oiliness they give u a soaking bread which they replenish regularly.

Go with the old reliable dishes that you used to eat everyday before you learned to order Chinese food and you'll wonder why you stopped eating them.