The airy room spans three storeys, imparting a peaceful, elegant vibe. The local female chef specialises in home-style Sichuanese and long-standing classics underpinned by solid skills. To ensure the quality, the kitchen uses premium local produce to great effect, including Berkshire pork from their own farm. Braised sea cucumber with aged, salted kohlrabi boasts savoury depth, while snowflake soufflé chicken is fluffy and velvety.