Welcome to Chuanwei
Sichuan cuisine is a bold and flavorful Chinese culinary tradition known for its use of bold spices, particularly the numbing heat of Sichuan peppercorns and the fiery kick of chili peppers.
It emphasizes a balance of flavors, including spicy, sour, sweet, bitter, and salty.
Famous dishes like Kung Pao chicken and mapo tofu showcase its distinct, complex flavors and are often characterized by their bold, aromatic seasonings.
25
Years Of Experience
Chuanwei Gallery
Our Chef Team
Chef. Raphael Moss
Executive Head Chef
Chef. Martha Martin
Executive Chef
Chef. Raphael Moss
Executive Head Chef
Jonathan Lee
California, USAThe name Winta, in principle, quite fully describes the restaurant's concept: red meat and red wine - what else is needed for a steakhouse!
Emma White
Madrid, SpainThe name Winta, in principle, quite fully describes the restaurant's concept: red meat and red wine - what else is needed for a steakhouse!
Drana Moss
Roma, ItalyThe name Winta, in principle, quite fully describes the restaurant's concept: red meat and red wine - what else is needed for a steakhouse!
Our Recipes
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The Secret Ingredient
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Pasta Receipt
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Call For Reservations
Opening Hours
Sunday to Tuesday
10:0022:00
Friday to Saturday
12:0019:00