"The kitchen reimagines Sichuan cooking using top-notch produce from around the world, finessed by exquisite plating. Duck and pork tripe soup with pickled radish delivers unsurpassed umami alongside tang and tartness. Fluffy hand-made pork buns burst with the addictive aromas of spiced chilli oil. Cool down your palate with house-made bingfen: transparent jelly noodles made from shoofly seeds in brown sugar syrup. Booking recommended." - Michelin Inspector
