Restaurant

The brand is created by a kitchen team from Beijing aims to re-create royal recipes and street food with modern techniques. Some dishes are tweaked to cater to the Sichuanese palate. Try their low-fat Peking duck that is grilled twice to drain excessive fat, yet remarkably, the flesh remains juicy and tender. The Beijingese sugar fritter is fluffy and golden, and a surprising drizzle of balsamic vinegar cuts the richness.