Artistry and skillful ingenuity have enabled the Wang family to bring to fruition its dream of creating authentic , savory Sichuan cuisine for discerning diners near and far.

Results dont lie, Cathay 22, which jumped onto the Scene in 1985, boasts award-winning chefs from Sichuan and other regions in China who work magic with spices and ingredients imported directly from China, such as star anise Ba-jhiao and prickly seeds Hua-Jhiao.


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