Chef Bill Yue named his venture ‘Focus’ and it has self-actualised to become the epicentre of Chengdu’s dining scene. The Japanese-French fusion cuisine embodies his creative vision, striking a balance between expressiveness and restraint. Some of the courses of the ingredient-driven tasting menu come with options. The signature seared dry-aged squab is served with toasted cumin seeds in a complex sauce of coffee, pilsner and pinot noir.