Red Chilli

You can spot the distinctive red farmhouse from afar, between Schagen and Heerhugowaard. Chinese Master Chef Tso Min Cheng cooks authentic dishes at a high level in his atmospheric restaurant. Upon entering, we are welcomed with a lovely amuse of tempura-coated prawns served on wooden Chinese skewers, accompanied by edamame, cherry tomatoes, and two types of rice crackers. In the glass, a Sauvignon Blanc from Alexis Lichine. The menu has remained unchanged for years, and the same applies to the surprise menus, which we recognize from previous visits. Perhaps it's time for some updates to the menu? Fortunately, there is plenty of choice à la carte, such as the ultra-fresh tuna tartare with a poached egg, garden herbs, horseradish, and a delicious dressing made from vintage soy sauce and sesame. Sommelier Arno de Maa pairs it with a delightful Sauvignon Blanc from Sebastian Erbeldinger in Rheinhessen. The ravioli with large prawns, served with an authentic laksa (mildly spicy Malay curry), is an impressive dish with pronounced flavors. For the main course, tender braised beef shin in an authentic Massaman curry with lemongrass, served with fried rice. The fish pot is generously filled with tau siah, salmon, prawns, and plaice, and is served with a thicker vermicelli noodle variant. Paired with this is a glass of Gewürztraminer from Domaine de Colmar, which has a slight sweetness and hints of lychee, complementing this cuisine beautifully. We are impressed. The pace of service here is somewhat slower, which is something to bear in mind. Red Chili remains a delightful dining destination with generous portions and a price tag to match.

Located in the rural village of Nieuwe Niedorp on the provincial road between Alkmaar and Schagen, this atmospheric restaurant, decorated predominantly in red and black, is where Oriental cuisine truly reigns. Chinese master chef Tso Min Cheng offers an extensive selection of dishes made with sustainable and impeccably fresh ingredients sourced primarily from local suppliers. Striking a perfect balance in the use of herbs and spices is at the core of his cooking, a hallmark evident in his refined Chinese and Vietnamese creations. The salmon tataki features a crisp exterior and a perfectly rare interior, accompanied by softly poached egg yolks, green asparagus, and coconut cream, all finished tableside with a drizzle of smoked eel oil. The main dish is a duo comprising wok-tossed vegetables like purple broccoli, endive, snow peas, and mushrooms; glazed farm chicken with sesame, sweet soy, and garlic; and a meltingly tender venison fillet served with a beetroot cream. The flavors are intense, and a spicy mango sauce provides a vibrant lift to the venison. For a change of pace, we enjoy a special vintage tea with the meal. It is a Pu-Erh Fu Zhuan, harvested in 1987 from three-hundred-year-old tea bushes and subsequently aged in clay jars. It boasts a robust character with woodland notes and complex undertones of floral and fruity camphor. One point for improvement is the service, which could pick up the pace slightly. Additionally, a touch more innovation on the menu would be welcome.

Red Chilli, housed in a striking bright-red building on the provincial road between Alkmaar and Schagen, represents 'modern Asian cuisine'. Manager, sommelier, and host Arno de Maa, along with executive chef Tso Min Cheng, consistently deliver excellent surprises with their refined Chinese-Vietnamese dishes. The menu features an extensive à la carte selection alongside several set menus, some of which are only available to order by the table. Wine, sake, or tea can be paired upon request. We sample a softly cooked cod loin with fermented shiitake, pesto, and truffle purée, drizzled with a sake and ginger broth. It presents a beautiful interplay of flavors and textures. This is paired with a crisp, white Northern Spanish Rioja made from 2019 Viura and Chardonnay grapes. The combination of US grass-fed beef glazed in soy sauce and mangalitsa pork—also known as the 'wolf pig'—with a spicy mango sauce is equally captivating. It comes with a vegetable accompaniment of purple cauliflower, carrots, snow peas, and beetroot. The dessert is downright surprising. Vanilla cheesecake ice cream topped with blackcurrants, balsamic pearls, bruised pink peppercorns, Himalayan salt, and caramelized macadamia nuts could easily grace any professional pastry textbook. However, the very young kitchen brigade requires more guidance. There is a noticeable lack of expertise, and the overall approach falls short of being truly professional. This definitely needs to improve.

An imposing building along the provincial road in Nieuwe Niedorp that you cannot miss due to its bright red colors. Inside, the decor features plenty of red, alongside black and gold elements that emphasize the Asian atmosphere. The Chinese master chef Tso Min Cheng has been at the helm of this popular restaurant for years. The extensive menu offers a selection of refined Chinese-Vietnamese specialties. Shared dining is available. We are treated to the four-course chef's menu. To start, a salmon tataki on soft bamboo shoots, sake, kimchi, and tom yum. Beautifully fresh fish, lightly crispy on the outside, with a lovely balance of flavors. Host and sommelier Arno de Maa pairs it with a beautifully complementary Romanian Pinot Grigio Legendary from 2014, rich in tropical fruit notes. The pièce de résistance is a trio featuring stir-fried vegetables such as purple broccoli, endive, and eggplant, lacquered farm chicken (served both with and without sesame), and meltingly tender wagyu with braised mushrooms. The flavors are intense, and a spicy mango sauce adds a wonderful kick to the beef. Accompanied by noodles tossed in Chinese vinegar and herbs. The dessert takes an unexpected turn: cheesecake ice cream on cookie crumble, sticky sea salt caramel with macadamia, a chocolate butterfly, balsamic pearls, pink peppercorns, and Himalayan salt. Olive oil is drizzled over it right at the table. Absolutely delicious! By the way, don't forget to book a table in the lush garden when the weather is nice.

This restaurant, decorated extensively in red, black, and gold, features a golden, good-natured Buddha looking warmly at you, and is well-populated with guests of all ages. The hospitality provided by host Arno de Maa is friendly and professional. Together with Chinese master chef Tso Min Cheng, he ensures a perfect evening out. From the kitchen come refined Chinese-Vietnamese dishes that are not spicy, but beautifully balanced in their herbs and spices. The Wagyu tartare, served with softly cooked egg yolk, vintage soy sauce, horseradish, white sesame, edible flowers, and black garlic cream, is presented on a nasturtium leaf. The recommended wine, a 2018 Pinot Gris by Sebastian Erbeldinger, pairs harmoniously. The main course offers a combination of perfectly pan-seared turbot, squid, cod, scallops, and bonito flakes, accompanied by a fine brunoise of carrot and chives. The entire dish is enveloped in a robust lobster sauce with red pepper. For dessert, a pineapple ice sorbet is served with a white chocolate butterfly, pink peppercorns, balsamic vinegar pearls, speculaas crumbs, salted caramel with roasted macadamia nuts, and plum sauce. One point to note concerns the per-glass wine prices; they are truly at the top end.

Under the inspiring guidance of Chef Han Ji from Hanting Cuisine in The Hague, Chinese master chef Tso Min Cheng prepares a refined Chinese-Vietnamese cuisine. Fresh ingredients are used to transform the rich and bold flavors that characterize Eastern cuisine into mouthwatering dishes. 'Modern Asian cuisine,' as Red Chilli interprets this culinary art. There is a generous selection of meat, fish, poultry, and vegetarian dishes. All dishes look like true little works of art, making it almost a shame to cut into them. Host and sommelier Arno de Maa, however, ensures that every plate goes completely clean. A matching wine pairing is available, but you can also enjoy a fine Chinese tea blend. The decor of the dining room is unmistakably Eastern. Drawings depicting Chinese chefs hang on the walls, sake bottles are placed throughout, and various Chinese trinkets rest on a wood-carved dragon boat. Finally, the bill has little to do with Eastern traditions; it is outright steep.

Master chef Tso Min Cheng prepares refined dishes from Chinese and Vietnamese cuisine under the supervision of chef Han Ji (formerly Han Ting in The Hague). The restaurant has an unmistakably Eastern atmosphere. The focal point is a large golden Buddha statue, drawings depicting Chinese chefs at work hang on the walls, there are dozens of sake bottles, and a wood-carved dragon boat displays all kinds of Chinese trinkets. Host and sommelier Arno de Maa presents us with the pricey menu, which features several set menus alongside à la carte options. A matching wine pairing is available but is certainly not cheap. We decide to have tea, and the blended lightly smoked Chinese tea Zheng Shan Xiao is highly recommended. We enjoy wagyu beef tartare with avocado cream, mango jelly, a poached egg, and pea shoots. Next comes farm-raised quail with pan-fried foie gras and plum sauce. It is good, but the portioning is rather meager. The soft-cooked cod fillet fares better, served with a rich umami-packed XO cream, a mild citrus vinaigrette, ginger, and spring onion. We requested mihoon noodles on the side, which are served in a decorative steamer basket. The suckling pig rack dish is also excellent, accompanied by peppers, spring onions, leeks, and a spicy mango sauce. For dessert, we have "the chef's little garden," composed according to the season from various types of fruit. We indulge in mango sorbet, meringue, sponge cake, different varieties of melon, and chocolate sauce.

Guests from all corners of the country come here to pamper themselves with traditional Chinese-Vietnamese culinary masterpieces by Chinese master chef Tso Min Cheng. Han Ji's Chinese-style farmhouse boasts a sprawling garden, where we happily enjoy a glass of softly sparkling Laurent-Perrier champagne. We choose the à la carte menu and indulge in crisp-fresh tuna tartare, served with vintage soy sauce, mango mousse, capers, and mint. What a taste sensation! The prawn ravioli with a spicy laksa foam is no less impressive. A perfect companion is a vibrant chardonnay from Scaia in Veneto. Following the refreshing palate cleanser of cucumber jelly with tom yum cream, we are served buttery-tender aged US beef, glazed with soy sauce and accompanied by al dente rice noodles. Sommelier Arno de Maa pairs it with a lightly chilled Albanegro from Puglia, elevating the dish to an even higher level. The generous portion of farm chicken with green curry is also deliciously flavorful. Alongside the coffee, homemade bonbons arrive, including one filled with ganache and red pepper. Delicious! The bill is steep, but still just within reach given such exceptional quality.