This century-old mansion, decorated with wainscoting, a coffered ceiling and 1950s chairs, is located in an art community. While not a prima facie setting for a Chinese restaurant, the kitchen team of Sichuan natives cooks up authentic fare from their home province with aplomb and modern twists. Here, mapo tofu is made with tender, flavoursome diced marbled beef, as opposed to ground beef. The handmade ice jelly adds a flourish to the end of the meal.