Huiyue Hotel

Famous for its flat noodle soup, this eatery inevitably attracts long queues. Diners can see four chefs pulling a piece of dough to make the signature noodles – thin, soft, but with a lovely chew. The choice of toppings is relatively concise, but spicy and mild versions are available. Try the spicy beef with a hint of sweetness, or for a milder option, order the stewed free-range chicken loaded with shiitake aromas.

Abutting the Jinsha archaeological site, this family-run joint opened its doors in 2006. After a recent renovation, the room feels modern and cosy. It’s famous for tasty beef dishes at sensible price points – the beef is steamed, grilled, double-boiled, stewed and sautéed with Sichuanese condiments that appeal to the local palate. The steamed beef coated in spiced rice flour and slow-cooked tomato oxtail soup impress courtesy of big, bold flavours.

With over 30 years of history, this tiny gem is no secret to locals in search of a bowl of hearty glass noodle soup with braised pork intestines. The toothsome, springy noodles are made in-house. Choose between mala spicy soup and rich white broth. Optionally, order intestine knots on top for an extra layer of texture. And don't miss the piping hot guokui – crispy flatbread with pork and Sichuan pepper filling.

Chefs Bruce and his partner Justin opened Brustin in 2023 in a design-forward space in line with the artistic flair of the Tianfu Art Park complex that houses it. The dinner prix-fixes have 12 to 15 courses, re-interpreting Sichuan cuisine with Western techniques and an emphasis on seasonality. Diners can take home the paper menu, which features illustrations by local artists. Exquisite food is matched by the professional service of the servers and sommelier.

Inside a historic courtyard house-turned hotel, this private dining concept opened its doors in 2018. It only accepts reservations for parties of 2 to 10 diners and menus are tailor-made according to guests’ preferences. Novel Sichuanese fusion dishes are underpinned by solid skills and exquisite plating, complemented by Cantonese, Guanfu, Huaiyang and even Western items. Try kung pao prawns and chargrilled beef ribs in black pepper sauce.

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