Though opening its doors 10-plus years ago, this artistically furnished restaurant doesn’t feel tired and worn. Most guests dine in private rooms with en-suites for utmost privacy. The kitchen team puts a new spin on Sichuanese classics by incorporating Western touches. Clams stuffed with minced shrimp in green chilli sauce intrigues with contrasting textures and punchy umami. The crabmeat soufflé in ginger pumpkin sauce is the dessert you can’t miss.