JIANG
Twenty years at the wok, formerly of Royal Banquet — now bringing real Sichuan and Hunan cooking to Stamford. Chili oil rendered in-house. Noodles pulled by hand. Nothing here is a shortcut.

JIANG spent two decades running the kitchen at Royal Banquet, mastering the fierce, layered flavors of Chongqing and Hunan. In Stamford, he's building that kitchen again from the ground up — chili oil rendered in small batches, broths simmered all morning, noodles pulled and dumplings folded by hand, every single day.
The plates guests keep coming back for.
Straight from Google — real tables, real bowls, real opinions.
Bring the whole table. Aug 13–20, 2026 only — limited-time discount on your entire meal while we celebrate opening our doors in Stamford.