I suppose the first thing to note is that it's cheap eats here. In truth I don't remember what we paid but I'm sure it was around €20 for two including beers. I paid in cash because it's low priced. Service was friendly with a smile but it took too long to get the darn bill. We sat out in warm evening sun and ordered a lemon chicken and a sweet and sour pork with rice with two good quality Alhambra beers - as we find Estrella Damn and Stella Artois foul tasting and truly awful. The food was tasty, but we couldn't discern any sharp lemon flavour from the lemon sauce which was disappointing when it's so easy to do. The sweet and sour was more vinegar sour than sugar sweet. No refinement nor finesse but as I said cheap eats. Having gone once we would return here only for patatas bravas as the restaurant was very busy with almost all locals ordering one plate of them among two to four people. The portions were generous, big chunks of fried potato with a garlic infused sauce on top. Some also ordered black olives. Again cheap eats. We were among very few ordering Chinese food. Most locals were also drinking beer. A 330 ml beer is cheaper here and in fact in most places we dined than the equivalent Coca Cola. A litre of cheap wine can be bought for less than a litre of Coca Cola in supermarkets. In all our travels over 8 weeks we didn't see one drunk person. We saw a few wobbly and swaying folks but they managed silently. In my student days I worked in a Chinese restaurant. I was in awe of how they understand food and food science. They 'velvetise' to tenderise cheap beef cuts, chicken, pork, using baking soda and it works very well. Lemon sauce was made using lemon rind, if they had it, white lemonade and a splash of Roses Lime Cordial boiled up and thickened with potato starch or cornflour. Took 40 seconds to make in the wok by pyromaniac chefs. Orange sauce was white lemonade orange peel and orange cordial. The most unusual sauce I ate was made from yellow custard powder (by Birds) so starch and sugar and Heinz salad cream so vinegar oil and egg. This was served with king prawns wrapped in thin sliced chicken breast, coated in seasoned flour, deep fried to golden crunchy, then sliced. Again the sauce was made in the wok in 40 seconds. read more

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