EMei

A Sichuan kitchen in Chinatown where the heat is real and the pedigree runs deep, run by a chef who trained in China from age 16 and earned a national master chef title before landing in Philly. The team of six wok chefs are all Sichuan-born, and it shows in dishes like the spicy offal stew and sizzling sea bass, where the heat and complexity aren't dialed back for anyone.