The modern room, done up in burgundy red with wood and metal trim, is both refined and trendy at the same time. The chef champions a concept that melds neo-Sichuan cooking with unusual cocktails and alcoholic beverages. His chicken with fresh Sichuan peppercorns is a poultry version of the classic Shuizhu beef, layering meaty flavours with mild tingling heat. Spices and sauces imported from Sichuan add unrivalled oomph.