There's no menu at this quirky, top-rated family-run Taiwanese stalwart (est. 1982), situated a few blocks south of Sloane Square in Pimlico. Instead, diners simply state how spicy they like it to owner-chef Peng, or his son Michael, and sit back, relax, and chop-stix their way through a well-paced succession of highly tasty, tapas-size Hunanese, Hakka, Cantonese, and Japanese-inspired dishes to share. Using a blizzard of garlic, ginger, fiery Szechuan chilies, and red peppercorns, a loyal, tanned, and gleaming SW1 crowd might enjoy 12 to 14 unfailingly delicious dishes like Hunan water-fried dumplings, sliced duck, signature minced pork broth with Chinese mushrooms, crispy frogs' legs, pig's ears, or pungent crab noodle soup. Chef Peng is highly thoughtful about what you might receive, the portions are generous, the wines intrigue, and the ongoing surprise is all part of the fun.