Sichuan architectural motifs are modernised, courtesy of a mix of bamboo weaving, solid wood and black bricks. The menu focuses on Sichuan classics with an emphasis on carefully layered numbing heat, spiciness, umami and fragrance. The kitchen searches every nook and cranny for premium Sichuan produce, such as shrimps from Qionghai Lake which are flash-fried with spices. Also try mapo tofu with braised beef brisket.