It would be unfair to compare Spice Bazaar to more traditional Xinjiang Restaurants such as Xujiahui stalwart Yeshari. What you have at Spice Bazaar is faintly spicy, foreigner-friendly, versions of classic Uyghur dishes in a low-lit space with the ever-popular “modern Asian” design aesthetic. Fans of Xibowill be happy for a second date-worthy option.

The fare is slightly more uneven though. We appreciate the taming of the spice in some dishes and miss it in others. The sautéed lamb and onion with Uyghur bread (RMB56) is flavored with omnipresent Xinjiang spices cumin and ground chili. The chili is restrained, allowing you to taste the meaty goodness, but the bread is a bit soggier than we prefer due to excess oil. Similarly toned down, but with worse results, is the rice pilaf with lamb and carrots (RMB39)—it’s good but lacks that extra kick.

Spice Bazaar also does a decent, mildly spiced dapanji (大盘鸡， RMB88). The tender bone-in chunks of chicken come with a large serving of wide noodles, soft potato hunks and roughly chopped green peppers in a savory soy sauce, beer, cumin and Sichuan pepper based broth.

And while skewers are typically fatty all around town, the beef ones (RMB15) here seem extremely fatty and a bit bland. On the bright side, they are quite big hunks of beef with the outside roasted to a lovely crisp and slightly pink inside.

Since most of the meal is quite heavy, it’s best to start with one or two of the cold salad dishes. We quite enjoyed the simple cucumber, chickpea and radish (RMB26). Ending with a cold dish of pear “pickled” in sweet and spiced red wine (RMB26) is a light and delicious ending to your hefty meat-laden meal. For now, all draft beer and house wines are buy-one-get-one.

OUR RATING: 3.5/5

DETAILS

What: Spice Bazaar

Where: 29 Dongping Lu 东平路29号

Book a table: 6475-7735