Avoid the English menu

Have a sneaky suspicion that Pacific House still operates on a 2 menu system. We made the mistake of ordering Szechuan Seafood hotpot from the English menu. Although the pieces of seafood were nice and edible, it was covered in a thick sweet sauce which and definitely not spicy, a trait Szechuan food is famous for. It was more akin to the ubiquitous Mongolian sauce used to flavour the dishes of old school Aussie-fied Chinese restaurants, which usually made it's way to the table right after ubiquitous prawn crackers.
Cmon guys.. We want real Chinese food. Or at least the proper menu translated into English.

Meet the Sake master

Newly opened Maedaya is run by sake master Toshi. Apparently there are over 60 types of sake in this izakaya/ bbq restaurant and the plan is to have a display which begins with sake from the Southern Japan all the way to the North. So much to learn, so little time.

oh .. and the okonomiyaki and izakaya style food on the lower level is very good. While the upstairs has hwaro style BBQ with unlimited sauce.

My theory on why it's called Dainty

Well first of all.. I think this sichuan restaurant should really be called 'torture'. The wait for a table averages around an hour. And through it all you get the front row seat, watching everyone enjoying plates of red hot (add dish name here). As you progress forward in the queue, you find yourself at the kitchen entrance as waiters zoom out with freshly prepared plate of gung pao chicken and ants climb up tree (wtf? is that a tai chi posture).
When you finally get a eeat, you order twice as much as normal becuase you have been waiting so long for your food. Then when they do bring the dishes you find that you can only eat a little portion as the food is just so damn spicy!
BUt my theory on why its called Dianty came to me as I stood watching the groups of patrons indulging in their food (about 45 mins in queue). The art to eating this food, was to "Daintily" pick at the dishes with your chopsticks, eating only a tiny morsel at a time. Rather than wolfing it down like our party did. This prob explains why the meat is sliced into such small pieces.
More papaya milk!