How DULi’s Signature Dish Began

Do you know which dish is our bestseller, or how it came to be? Founder Thijs shares the story.

Imagine captivating spices, aromas and deep flavours, followed by a tingling sensation that makes you want another bite. It was unlike anything I had experienced before.

I was born in the Netherlands and first came to China at 25. The dish I could not forget was mapo tofu. It became more than a meal to me: a small joy and a source of comfort.

When we started DULi, I knew mapo tofu had to be on the menu. Sichuan was our inspiration, after all. But getting it right was not easy. We first needed to make a truly authentic version. My benchmark was the mapo tofu at Mi Xun Teahouse in Chengdu—it was extraordinary.

At DULi, we wanted to do more than reproduce a classic. After many tests, we found the pairing we were looking for: chickpea hummus. Its smooth texture and creamy richness worked beautifully with mapo tofu’s mala spice. We put them together on the menu, and the dish became our signature. Every satisfied smile from a guest told us we had found something worthwhile.

If you would like to taste this meeting of culinary traditions, come to DULi.

I would love to know how it makes you feel: surprised, satisfied, or something else? Your feedback, whether praise or suggestions, helps us improve. Share your experience and help us make DULi even better.