阿朵酒店太古里滨江成都

This popular eatery in the bustling Taikoo Li area started out as a stall in Weishan in 1923. Light years from its humble beginnings, this outpost of the chain in Chengdu features a vintage hipster interior and Sichuan classics on the menu. Besides their signature duck blood curd with pork offal and sliced eel, also try the crispy fen zheng rou – pork coated in seasoned rice flour, steamed and then deep-fried. Expect to see a queue from the moment it opens.

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.

This is the chain’s first outpost and it’s been in business for over a decade. A tank of live fish by the entrance reminds you that river and sea fish are the name of the game here. The menu revolves around novel Sichuan dishes, with a few regional offerings. For an overview of Sichuan cuisine, try the 24-flavour-profile set menu. We also recommend the preserved meat prepared in-house, or the pond loach seared with green Sichuan pepper, depicted by crisp textures and a numbing sensation.

Gong Zhou was the ancient name of Chongqing, the home municipality of the owner and kitchen team. Since opening in a residential area next to Taikoo-li shopping hub in 1998, it has kept its fans coming back for its Chongqing dishes, such as "auspicious" home-style fish – blanched grass carp dressed in a tangy sauce made with spicy bean sauce, pickled chilli and ginger. Try the pork ribs coated in spiced ground rice, stuffed in pork tripe and steamed.

The owner hails from Yibin County, Sichuan. He opened this shop to serve authentic Yibin-style Ranmian noodles tossed in a chilli paste with ground peanuts, scallion, bean sprouts and sesames. For toppings, choose between the aromatic chilli ground beef or the hearty braised ginger duck. Those who prefer their noodles more toothsome may opt for the thick ribbon variety. On top of that, dried meats and sausages are also offered at dinner.

Nestled in the old town, the old-meets-new interior pays tribute to the neighbourhood’s past with a touch of modern Chinese chic. It champions a sophisticated take on home-style Sichuan cooking. Their signature dry-braised beef tendon with green chillies boasts finely diced pork belly and king oyster mushrooms in the sauce for extra depth and texture. Sliced pig kidney dressed in red oil seduces with nutty depth, crisp texture and rich flavours.

In 1989, the founder started his first noodle shop just down the road. After several moves, he is back in his old neighbourhood once again. In his 70s, he still makes his own pork sauce like the old days, although the shop is now run by his son. His signature ‘weird taste’ noodles are dressed in a shiitake pork sauce that is mildly hot, sweet and numbing. Beef noodles in a spicy bean sauce include diced bamboo shoots for a lovely crunch.