Alan Wong's ninth and final project, Karaiya Spice House finally opened its doors on June 1, 2009. Specializing in spicy Hunan fare, Karaiya serves up flavorful dishes with a spicy kick using only top-notch quality ingredients and Western style presentation. Tailored to those who love spice, this restaurant features classic Hunan dishes - specialties include Karaiya's Signature Ribs - a marinated bridge of hot and sour pork ribs topped with spices and peanuts and Karaiya's Signature Fish - a steamed whole Mandarin fish with red and yellow chillies. A charming little two-story venture filled with antique Chinese artwork and sculptures and wooden window framework all across the ceiling, Karaiya is truly unique and distinguishes itself as a genuine masterpiece among Wong’s legendary Japanese restaurants. Located directly across from the new Hatsune Restaurant at the Village in Sanlitun, Karaiya is the new hot spot for those who like it hot. Can you handle the spice?

朝阳区三立屯路19号The Village南区8号楼

Spicing Things Up

Karaiya is one of those restaurants whose owner’s reputation precedes it. Alan Wong, already proprietor of six successful Beijing eateries, reportedly chose Hunanese food as his latest project at Sanlitun’s The Village because his new wife is from Hunan. With a different approach to his latest project, Karaiya surpassed our expectations. So what is Hunan food? Take Sichuanese, strip out the numbing little Sichuan peppers, throw in even more chilis and add spices. In the Chinese culinary world, it’s the fieriest of the fiery. At Karaiya, though, the heat is toned down and fused with Western influences. We found their spicy marinated pork ribs (¥95) to be tender, juicy and meaty, like they would be in Wong’s native California, complemented by a crumbling, fragrant spice-crust. Karaiya also has humbler but hotter traditional Hunan dishes like the spicy pork stir-fry (¥35), or the pungent home-style fried tofu (¥25). Above all we loved the flame-baked prawns (¥65). Our waitress ignited the foil wrap, which expanded, paused for dramatic effect and then burst open revealing a generous bed of tender, moist and wonderfully herb-scented fat prawns. We grabbed our crustaceans, sat back and enjoyed the pleasant, spacious two-story brushed pine interior, nicely adorned with quirky artwork. Just one warning: Karaiya has one of those disguised automatic spy-thriller doors with a trick to opening it. If you intend on bringing a date and like to look smooth, do your recon work beforehand. The food will be well worth it.

David McNeill