The first dish - shreds of lettuce, cucumber, carrot, topped with deep-fried mushrooms - looked like a refreshing salad. This super-hot dish was anything but "refreshing". Later, I checked with the Yunnanese chef what it was that made it so spicy. "Spicy?" He was surprised. "That’s not spicy for us!"

Although one of the main features of this cuisine, "spicy" is not the only way to describe it. The next dish demonstrated another important characteristic: similarities to South East Asian food. The liberal use of coriander in the sautéed minced beef would have been very at home in Thailand. According to the chef, almost everyone orders this. We could see why - the ingredients tasted fresh, the meat was juicy; this exciting dish was bursting with exotic flavors.

Another word associated with Yunnan cuisine is "sour"; this found representation in the Steamed Fish. This sea bass was had the perfect texture and was covered in a spectacular tangy sauce. Food wise, this was my highlight.

Finally, we were treated to a performance. The waiter roasted foiled-wrapped skewered prawns at our table, a display that also has its roots in Yunnan culture. It is supposed to remind us of "Torch Festival", an occasion celebrated by the Yi - one of Yunnan's ethnic minorities. The enjoyment did not end with the show - the prawns had a fantastic aroma, a rich texture, and had been marinated in a rich spicy sauce. I look forward to returning to Club Camp. It is great fun and is the perfect introduction to a lesser-known cuisine. Don't pay attention to the name, this restaurant is not over the top: prices are down to earth and the décor is tasteful. Most importantly, the food, creative and well-made, is superior to many of the more expensive restaurants in the city.

(bestfoodinchina.net December 16, 2008)