About Us

Our Chef and Staff

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With 20 years of experience cooking in the finest restaurants, our chef is excited to present their vision to you and all our guests. Our caring and committed staff will ensure you have a fantastic experience with us.

Special Events and Catering

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Our restaurant is available for private events: weddings, business lunches, dinners, cocktail receptions, and more. We would love to discuss how to be a part of your next event. 

Seasonal and Local

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We refuse to compromise on quality in our restaurant. That's why we source our fresh ingredients from local farmers' markets.

Mapo History

Who is Mapo?

Once upon a time in China, over a century ago, the land was under the iron fist ruling of Emperor Tong Zhi of the Qing Dynasty. In Chengdu, a small town within northern Sichuan Province, an older couple struggled to keep their small family diner afloat under heavy taxation. Their little diner served local laborers and workmen who pass through the town and the old dame did all the cooking. Since she had freckles on her face, she was fondly referred to as “Mapo”. English meaning:”Pockmark lady”. At the time, many patrons were workers transporting food, often times they would give the Pockmark lady some of their goods and she would improvise them into different dishes. Her cooking, though simple as her patrons, had a unique combination of flavor and texture, especially her tofu dish, spicy yet smooth, resilient in texture yet juicy and tender. Over time, the fame of her tofu dish transcended the geographic boundary of Chengdu and far beyond the circle of working class patrons. The Tofu dish in the obscure diner became a major attraction to all people alike. The rich, the famous, the intellectuals, even the royalty, temporarily abandoned their prestigious pretense, all for the simple culinary pleasure created by the old dame whose real name remained in humble obscurity. Her tofu became a legend of the nation, and is today known as Mapo tofu


麻婆豆腐正傳

清同治初年(公元1862年),四川省成都市北郊,萬福橋邊,有一間飯館,名為陳興盛飯鋪。掌灶為陳興盛之妻。因她臉上長有幾顆麻子,人稱麻婆。

麻婆廚藝超群,匠心獨具,烹製豆腐,技法特異。她取府河之清水,川西之菜油,東山之辣椒,郫縣之豆瓣,漢源之花椒,時蔬之蒜苗。料到、物到、火候到。紅、白、綠三色增輝。麻、辣、咸三味濃郁。

豆腐整而不爛,牛肉酥香而味鮮,觀之動容神往,品之開胃忘懷。食客慕名前往,趨之若鶩,飯鋪門庭若市,火爆異常。

有詩贊曰:

麻婆豆腐尚傳名

豆腐烘來味最精

萬福橋邊簾影動

合沽春酒醉先生

及后,飯鋪更名為“陳麻婆飯鋪”。從此,其名更揚,蜚聲神州大地,馳名五湖四海,其勢有加,出過門,下東瀛,走韓國,進歐美,行諸國,名揚天下。


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