In a heritage building, this dining concept supervised by celebrity chef Lan Guijun hits the spot every time thanks to its multifaceted Sichuanese menu, quality ingredients, deft execution and thoughtful service. The line-up of small plates, such as five-colour noodles with lobster or chilli chicken feet, show great delicacy. House-made pickles, such as salted lemon, add Cantonese twists to conventional Sichuan cooking. Fixed price menus only; booking necessary.