The restaurant prioritises privacy, with its tables separated by wood slat dividers. The experienced kitchen team specialises in traditional Sichuan dishes, many of which are painstaking to prepare, such as the signatures snowflake minced chicken and scrambled egg white with fish tripe. Round it off with the quintessential Sichuan sweet twice-cooked shaobai – pork belly slices layered with red bean paste over glutinous rice.