THERE are four of us scanning the menu for something hot among the black bean and sweet and sour when Phyllis our waiter arrives.
“We were hoping for something with chilli,” we say plaintively.
“You’ll be wanting the Dennis Prawns,” she says. We look sceptical. “It’s named after a friend of the chef,” she explains cheerfully. “Dennis loves it so much he talks about it to everyone he knows. The prawns are amazing.”
We’re won over by this logic. “And a second chilli dish?”















