Sublime Whilst in Swansea, my companions and I decided another culinary journey was in order; needless to say this led me back to Trip Advisor to define our path. Surprisingly our third choice, Hanson at the Chelsea, was decided for us as the alternatives were already fully booked however – on this occasion – I am glad they were.The small restaurant on St. Mary’s Street is surrounded by the off-putting night life of Swansea, but when you cross the threshold and are taken to your table you easily forget this. Our waiter on that particular evening was the personification of charm and an expert in his field. From waiting patiently for us to deliberate which wine to sample (a full bodied Syrah from Chile) and telling us how certain parts of the meal have been prepared and cooked when asked—all the while keeping us entertained with his good humour and quick wit.On to the food which was our reason for being there and the chief delight of our experience. For starters one of my companions and I both opted for the scallops on a bed of risotto accompanied by black pudding and a small salad. Never before have I had scallops cooked so tenderly, the flesh so supple it seemingly melted in your mouth. The black pudding was, likewise, elevated to new culinary heights: no oatmeal logged sausage was this but a tender, light, disc that left us longing for more.After such an excellent start we eagerly awaited our mains and were, once again, far from disappointed. Two of our group choose the eight hour slow roasted pork belly served over sage and onion mashed potatoes with scrumpy apple sauce and a pink lady glaze. However what the menu didn’t mention and which truly brought the dish together – from the creamy potatoes, roll of pork belly meat so tender it fell apart at the merest suggestion of contact with the fork, and sweet but ever so slightly tart apple sauce – was a mustard sauce that perfectly complimented every element. Rarely does one have a dish where each element works so well in combination with every other, taken as a whole or in varying combinations.With such a high standard set so far it would have bordered on impoliteness to not sample the desserts. Fortunately, for one of my companions who finds decision making more taxing than the rest, a sample is exactly what was on offer. The trio of desserts consisted of a dark Belgian chocolate pudding topped with sauce anglaise, Baileys crème brûlée, and oven baked apple crumble. Each was superb: the sauce anglaise pairing beautifully with the silky smooth chocolate and verging on being worthy of a pot all to itself and the crème brûlée having a wonderful contrast between the crackle of the caramalized top and the rich creamy pudding inside. This other desserts my companions and I choose were similarly excellent, decadent, and worth savouring from the first mouthful to the last.Every dish each of my companions and I had was cooked to perfection, the portions generous, the tastes balanced expertly, and the meal plated masterfully. It must be said that the chef is extremely talented in his delicate execution of fine cuisine.I could only make constructive comments that would improve my experience, none of which are necessary: updating the decor would provide an even better first impression and improve cleanliness and providing aperitifs and petit fours wouldn’t go amiss. But those points aside – I will be dining at Hanson at the Chelsea upon my next visit to Wales and implore all readers to do the same.