Founded by acclaimed chef Wei in 2016, Zen is tucked away in a heritage building on the bustling main drag. While not particularly spacious, the room oozes in charm. The rather bulky menu unrolls like a scroll, listing one long-standing Sichuanese classic after another. Braised mandarin fish with dried cabbage boasts velvety flesh and a fine balance of sweet, salty and sour flavours. Also try the house-made kaoliang-based sparkling fruit wine.