Lost heaven's mystic touch

Yunnan bean jelly.[Photo by Feng Yongbin/China Daily]

Dai cuisine is characterized by the generous use of herbs and spices. They tend to be spicy, sour and herbaceous. Some dishes, wrapped in bamboo leaves, are roasted over fire, says Li Zhirui, top chef of Lost Heaven, who is also a native of Yunnan.

"But since using charcoal fire is inconvenient, we choose to steam the fish instead of roasting it," he adds.

The cod I ate was fresh and tender. According to staffers, it is imported from France. But the highlight of the dish lies in the herbs that top the cod.

The use of "Wa coriander" and fragrant willow leaves, among the Dai people's most popular spices, makes the dish an unforgettable dining experience.

Li says that the fragrant willow leaves are resinous spices used in meat dishes by the Dai people, and Lost Heaven grows its own leaves in a boutique garden. The special herb is also employed in other dishes there, such as Huayao Dai-style "sauteed beef tenderloin" and the Wild Vegetable pancake.

If you are a fan of cocktails, Lost Heaven will be your wonderland where astounding and unusual mixed drinks will please you.

Their exclusive cocktail menu says, "If you are a fan of monotonous drinking, or 'the same old thing' please don't read on. The bartenders will be happy to make you a vodka soda."