Restaurant

Since graduating from culinary school, the owner-chef always wanted to open a one-of-a-kind establishment like this. The room is furnished in a rustic country style and is divided into zones, while food-related artefacts add interest to the experience. Traditional Sichuanese flavours are re-invented with Western techniques, witty word play and arty presentations. Standouts include fish head with artisan gluten noodles in a golden pea soup.