Restaurant

In 2012, this restaurant opened its doors on a main drag teeming with dining options. In the modern space, the four-person booths are the tables of choice. The predominantly Sichuanese menu features an array of sea and freshwater fish, such as spicy and sour braised marble goby with pickled string beans and radish. Plump for the starter of seared beef strips with dried tangerine peel – a mild, sweet aftertaste balances the heat of chilli and red oil.