Slightly off the beaten track, this eatery nestles amid bamboo lined alleys and boasts an al fresco lounge, whose misting system creates an otherworldly aura. The Sichuanese chefs add house-made pickles and fermented condiments to their score for bursts of acidity and complex umami notes. Live yellow catfish from Sichuan poached tableside in a broth with pickled chilli and cabbage ticks all the right boxes.