
3

"A grand, palatial Sichuan restaurant near Gerry Raffles Square in Stratford that marries dramatic decor (water features, floor‑to‑ceiling paintings) with seriously accomplished regional dishes: water‑cooked beef that layers heat and numbing peppercorns with barely‑cooked garlic, crispy chicken fried with peanuts and chilli that crackles with Sichuan peppercorn, and beans with minced pork and preserved greens — a stylish yet substantive newcomer to London’s Sichuan scene." - Jonathan Nunn