We’re reliably informed that Chinese cooking can be categorised into eight major cuisines, one of which is Sichuan, the regional style favoured at the recently opened Old Post Office in Blackrock.
Designed by Chef Yu Shuchen, the menu is firmly focused on authentic Sichuan specialties made from Irish ingredients. Offerings include Sichuan Spiced Steamed Whole Black Sole with ginger and scallion, cornfed Manor Farm chicken and Skeganhore Peking Duck.
The surroundings look as tasty as the menu, with a floor to ceiling glass wall and terraces making the most of the enviable views over Dublin Bay.
