Hotel Nikko Chengdu Yixin Lake

From its lake-side location and lush garden, to private rooms with spaces for chess playing, flower watching and incense burning, every nook and cranny of Silver Cottage exudes an elegant aura à la Song Dynasty. The menu features Sichuan classics, like the painstakingly prepared dish snowflake minced chicken, all prepared with the freshest produce. Diners must book a private room and live Chinese zither recitals make the experience unforgettable.

Since graduating from culinary school, the owner-chef always wanted to open a one-of-a-kind establishment like this. The room is furnished in a rustic country style and is divided into zones, while food-related artefacts add interest to the experience. Traditional Sichuanese flavours are re-invented with Western techniques, witty word play and arty presentations. Standouts include fish head with artisan gluten noodles in a golden pea soup.

In 2021, the Hongkong owner opened Nan’s Gourmet at this dining hub. In the F&B business for over 40 years, he convened a kitchen team of mostly Guangdong natives to capture the essence of Cantonese cooking. The menu features classics like dim sum, Cantonese barbecues, double-boiled soups and sizzling claypot dishes. Try the steamed pork patty with sweet dried cabbage – the springy half-fatty pork in a briny-sweet seasoning is simply addictive.

The Taiwanese vegetarian restaurant chain chose a verdant location by the river for their first outpost in mainland China. The lofty interior is inspired by Japanese Zen Buddhism, imparting a calming vibe. Three set menus are offered, with thoughtfully named and meticulously plated courses inspired by kaiseki cuisine. Vegetables and mushrooms take pride of place on the menus; some dishes are given a Sichuanese twist with mala seasoning.

The culinary score offers novel twists on Sichuanese cooking. The dishes taste authentic, but also explore dimensions that differ from typical Sichuanese fare. The plating is minimalistic and contemporary. Try kung pao bird’s nest inspired by the 24 taste profiles of Sichuanese cuisine – velvety bird’s nest enrobed in a crunchy shell of kung pao sauce. White ferula mushroom and abalone are laced in Sichuan pepper oil loaded in numbing goodness.

Once a protégé of the Sichuan culinary master, the young owner chose to open her first venture in a secluded, serene hotel. She aims to re-create ancient Sichuan recipes, using precise techniques and premium ingredients from around the world. Braised mandarin fish topped with chillies boasts tender flesh in an aromatic, spicy sauce. Guaiwei chicken is dressed in a blend of over 20 condiments for layered, complex flavours.

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