WEZO Hotel

This ‘hole in the wall’ may lack bells and whistles, but it’s popular with locals. Soup and tossed noodles are divided into 3 trifectas, namely the ‘old’, ‘new’ and ‘more’. Blanched noodles tossed in spicy meat sauce with diced string beans in the ‘old’ category is the most popular item. Feel free to order wontons with chopped chillies on the side. And nothing cools your mouth better than a bowl of tofu dessert with red bean soup.

Set in a delicate stone garden, this restaurant in a quaint building offers private dining rooms only. The kitchen team painstakingly and faithfully revives nostalgic Sichuanese recipes. For example, the cabbage in chicken consommé takes hours to prepare and boasts a rich, crystal clear broth with exceptional depth. Contrasting textures and a tingling sensation depict the mapo tofu with diced beef and fish snout. Delicate service adds to the experience.

Restaurant

The first Louis Vuitton restaurant in China stars Italian chef Leonardo Zambrino at the helm. Stints in prestigious kitchens in Asia and Europe have helped shape his vision – sophisticated European cuisine paired with Sichuanese flavour profiles. The tasting menus are seasonal, alongside a few à la carte dishes. The room nestles in a circa 1730s heritage building, complete with original brick walls, perforated wood windows and a courtyard.

The owner-chef, who used to work in a famous restaurant, uses traditional techniques to make noodle soups and assorted toppings, each boasting a substantially different taste profile. Noodles dressed in minced pork sauce with sesame paste, red chilli oil and Sichuan pepper are a regional classic exuding intoxicating aromas. Those who prefer less heat opt for dumplings in seafood soup. All noodles come in three portion sizes to suit a range of appetites. Alfresco seating only.

For over 20 years, this no-frills restaurant has had a single item on the menu – authentic Chengdu hotpot. Diners have never get bored because of the 18 soup bases and the stunning variety of dipping sauces, meat, offal, and sea and river fish on offer. Don’t miss the pencil-width strips of crisp, juicy Emei eel. The mala soup base is infused with Chinese herbs, perfect for blanching celtuce or pork cracklings. Their appetisers and snacks also hit the spot every time.

Nestled in a quiet hotel next to Daci Temple, this restaurant is an oasis of calm. The courtyard house exudes historical charm, with the open kitchen lending an airy feel. Hand-picked local produce is used to create light, refined and inspired vegetarian dishes, such as vegan mapo tofu with chanterelles. There is also a set menu that supports small local farms near panda habitats, featuring ingredients like Mianyang porcini and Ya'an radish.