At Miu's Cuisine in Tempe, you'll find familiar and not-so-familiar dishes from the Sichuan province in southwestern China, in abundance -- but not in the often goopy, generic way you may have had them in the past.
These are dishes of a decidedly different nature: unabashedly bold and fresh in flavor, expertly prepared, and liberal enough in their use of ingredients such as garlic, chile and Sichuan peppers, peanuts, ginger, and sesame paste to regularly deplete the stock of the nearest Asian market.
"I've seen how they do things in American Chinese restaurants," principal owner Bo Song says. "Basically, it's just corn starch and sugar. It's not good. It's not healthy. And it's prepared too fast. For real Chinese food, everything has to be prepared one or two days before."
You could say Miu's is Sichuan-sensational.
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Here's an excerpt from this week's review:
"And speaking of vegetables, don't go home without trying a few. There are tender sautéed green beans, braised pea sprouts kissed with garlic, and a heady stir-fried mix of several varieties of soft and earthy mushrooms and crunchy vegetables in a delicate sauce that's just about as good as any mushroom dish can get. And even if you're not a fan of eggplant (and especially if you are), you should order the Yu Xiang eggplant, where smoky and silky pieces of the dark purple vegetable laze in a hot, sour, and slightly sweet sauce for a balance of flavors that's pretty much perfect."
Hungry for more? Read my full review of Miu's Cuisine in Tempe here.