City dining guide
82 guide-listed restaurants — Michelin, Bib Gourmand, Black Pearl, Must-Eat List, World's 50 Best and more. Reference quality signals; never ranked by commission, no in-app checkout.
This low-key private dining concept can dispense with signage. The owner-chef Lan Guijun is a local legend who raised Sichuanese cooking to the level of haute cuisine, so foodies always find their way here. The quaint rustic room is dotted with ceramic art and pottery made by the chef himself. The dishes of the elaborate, multi-course set menus depend on market availability, but you can specify food allergies when booking.
This branch of the upmarket chain is furnished in a lavish but understated manner, and commands lovely views of the Twin Towers. The menu boasts the brand's signature luxury seafood lineup, but the Taizhou recipes jazzed up with local touches steal the show. Try the sea anemone glass noodles with house-made pickles – the slippery noodles soak up the tart, spicy broth. Spicy braised pork intestine with Qiantong dried tofu impresses with nice textures.
WebsitePrivacy is a priority here and the tables are separated by wooden slatted partitions - private rooms also available. The veteran kitchen team specialises in traditional Sichuanese dishes, many of which require painstaking execution. The sautéed pork liver with chilli is perfectly cooked with just the right amount of numbing heat. The classic cold appetiser, fu qi fei pian or sliced beef offal in chili oil, is springy, flavourful and addictive.
As the chain’s flagship, this restaurant showcases live river fish such as long snout catfish, cavefish, and yellow head catfish cooked in Sichuanese style or in hot pots; the owner even acquired a fish farm to ensure their quality. The signature duo hot pot broth features a spicy base made with chicken, pork bones, chillies and pickles, and a tangy tomato base of Xinjiangese tomatoes. House-pickled bamboo shoots from Mount Tianmu are a must.
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.
WebsiteThis 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.
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.
TripAdvisor review sample · 4.7/5 · 53 reviews
Mi Xun Teahouse is a Michelin-starred vegetarian restaurant located in Chengdu's Taikoo Li, recognized for its authentic Sichuan-inspired cuisine and cultural storytelling. Reviews frequently praise the exquisite presentation, serene atmosphere, and attentive service. However, opinions on the food vary; while many find the flavors sublime, others criticize the dishes for being under-seasoned or lacking depth. Some guests also expressed disappointment with the meat-free hotpot concept. Although the overall rating is high at 4.7/5, feedback on value is mixed, with some finding it worth the price and others considering it overpriced.
Ideal for diners seeking refined vegetarian experiences and cultural ambiance, though those preferring bold flavors may find it too subtle.
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.
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.
The owner’s collection of souvenirs from her trips around the world gives this spacious dining room an endearing quirkiness. Her wanderlust also translates into her quest for quality ingredients from around the globe, to be cooked in an authentic Sichuanese style. Roast pigeon smoked with Sichuan pepper leaves is simply unmissable. Cold appetisers like lamp-shadow sliced grass carp are also well made. You can opt for half portion for some dishes.
TripAdvisor review sample · 4.4/5 · 100 reviews
Silver Pot in Nicosia holds a 4.3/5 rating on TripAdvisor, specializing in healthy breakfasts and brunches. Food reviews highlight excellent coffee, sweet treats, and vegetarian dishes like lentil dahl, though some criticize the texture of eggs and pancakes. Service is generally described as hospitable and friendly, but negative feedback cites rude staff and strict reservation time limits. The atmosphere is cozy and welcoming, suitable for casual meetings. While some diners find the value questionable and note inconsistent meal pacing, the establishment remains popular for its simple yet flavorful ingredients and down-to-earth vibe.
Suitable for travelers seeking a comfortable, healthy brunch experience who can accommodate strict reservation policies.
The high-end Chaimen Hui goes for an understated luxurious vibe throughout. Creative Sichuanese fare dominates the menu, courtesy of top-notch, seasonal ingredients from around the world that highlight the natural umami and layers of flavour; many dishes can be ordered in individual portions. Their ji dou hua, or minced chicken silken tofu in amber-coloured broth, boasts velvety texture and intense umami. Private rooms available for a fee.
The elegant room with full-length windows feels airy and bright. In addition to booth seats, there are alsoprivate rooms for parties. The Fujian-born kitchen team ensures the authenticity of each dish. The must-try lychee meatballs are deep-fried pork stuffed with chopped water chestnuts for crunchiness. Scallion aromas and pleasing textures depict the Quanzhou speciality, crispy tofu skin rolls with a five-spice pork filling.
The result of the chef's extensive travel and gastronomic experiences, the multicourse tasting menu rolls out novel recipes with seasonal ingredients. Quality produce from all over China is deftly crafted using modern techniques. Don't miss the house-made sourdough, made with 20-year-old starter (or yeast), and steeped in complex flavours. Its crispy crust contrasts nicely with the spongy crumbs. There are only five tables, so booking is a must.
This household name located in the old city has been around since 1999. The second-generation owner and the all-Sichuanese team continue to feed diners authentic home-style Sichuan cooking like in the old days. The signature spicy mandarin fish uses a herbal chilli mix with exceptional heat and depth and the fish is flown in daily from Guangdong. The quick-fried pork tripe tip (limited availability) is uniquely satisfying thanks to its springy texture.
You can't miss this shop – just look for the red lanterns, perforated wood windows… and the queue. Since 1985, it's been serving home-style Sichuanese dishes made the traditional way: stir-frying, steaming and shuizhu. The braised eel with eggplant has contrasting textures and the savvy use of Chinese patchouli elevates it to the next level. For non-spicy food lovers, the sticky rice pork ribs and meatball soup are both great choices.
The simple shop has little ambiance to speak of, but that hasn't put hungry locals off from flocking here since 1999. In fact, it's the favourite late-night spot for many who come for its famous pork trotter soup – simmered with Chinese herbs for eight hours until the connective tissues are gelatinous and the soup is loaded with collagen. Stir-fries such as spicy chitterlings, and green chilli pig snout fried rice are also brimming with wok hei.
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.
It doesn't take a rocket scientist to figure out the eponymous specialities of the house. Dumplings are freshly made daily in the open kitchen and varieties are served each day, each to be ordered in units of 5. Those filled with pork and mushrooms, or beef and Chinese celery are the highlights. Nestled in a quiet neighbourhood, the cosy room features a clean and modern décor with a light wood and dark green colour scheme.
Serving noodles and a few sides during the day, and a menu of home-style dishes at dinner, this shop invites diners to slow down and mindfully savour the clean, simple flavours. Noodles are chosen to match the taste profiles and consistencies of various sauces; the signature Sichuan pepper ground pork sauce is paired with thick noodles. Complimentary laoyin (laurel) tea cuts through the richness; the freshly wrapped wontons and shaomai are also worth trying.
Mapo tofu is a world-famous Sichuanese classic dating back to the Qing Dynasty. Word has it that this century-old shop is the true original source of this numbing, spicy dish, invented by Lady Chen. Silky tofu, ground beef and spices are cooked in a stone pot that stays hot for a long time, perfect with a bowl of steamed rice. Zhong dumplings and lotus leaf-wrapped steamed pork in spiced rice flour are also worth trying.
TripAdvisor review sample · 4.1/5 · 80 reviews
Chen Mapo Tofu is renowned for its authentic, intensely spicy mapo tofu, noted for its silky texture and strong 'ma-la' flavor, though some find it too oily or salty. Other dishes receive mixed reviews, often described as mediocre. Service is frequently criticized as indifferent and unhelpful, with no English menu or images; ordering requires writing Chinese characters or using translation apps. The atmosphere can be chaotic, with issues like heat and odors reported on the second floor. Despite communication barriers and inconsistent service, the unique culinary experience and reasonable value draw long queues, making it a destination for adventurous diners seeking traditional Sichuan spice levels.
Recommended for adventurous eaters comfortable with extreme spice levels and basic Chinese communication skills.
Named after two Chinese herbs, the concept of a therapeutic diet is at the core of this establishment. Diners are greeted by an herbal tea sweetened with stevia, and the menu is built around Chinese medicines. The signature beef noodle soup is infused with dang gui, believed to improve blood circulation, making it a lunch time favourite for many. Yellow croaker with galangal and patchouli is also popular. Some dishes require pre-ordering.
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.
A meal in this joint tucked away in a courtyard is just the ticket to soak up the authentic charm of historic Chengdu. Their signature steamed beef coated in spiced rice flour strikes a balance between fiery heat and aroma. The tender beef is dotted with tendon that imparts a lovely chew. Braised spring chicken is heavily perfumed in ginger and garlic and boasts silky, juicy meat and deep flavours. Also try sautéed swamp eel with springy texture.
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.
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.
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.
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.
A quaint mansion obscured by a big tree is home to this restaurant run by the Woos. The cosy space shows hints of nostalgia; both cold appetisers and hot mains are based on tradition, but fine-tuned and modernised. The fried wild-caught yellow croaker in a mound of fried chillies has silky, moist flesh; with its bold flavour, it goes perfectly with alcohol. The sweet sticky rice dumplings with a runny filling round off your meal nicely.
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.
Despite its hard-to-find entrance, this flagship of the chain has earned solid fandom among locals with its no-frills, home-style Sichuanese cooking that is frugally priced. Instead of an eye-watering kick, expect a mild heat that caters to a broader palate. Specialities from the Leshan area, like tofu pudding and marinated fatty pork intestine, are best sellers. The latter is slow cooked in spiced soy before being sautéed with garlic and celtuce.
Surrounded by furniture shops, this noodle place has a retro feel to it. Wooden tables and bamboo chairs add to the overall rustic flair. The noodles are made fresh in-house, which explains their incredibly silky, bouncy texture. Zha jiang mian is the must-try here: blanched noodles are topped with a soybean-based ground pork sauce that is robust, savoury and mildly spicy. If you enjoy their noodles, you can buy some raw to take home.
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.
Tucked away in a longstanding residential area, this noodle shop has a loyal following. The noodles are either served in spicy or white broth, or tossed in various seasoning pastes. For noodle soup, try their signature eight-treasure white broth made with chicken, bamboo shoots and dried seafood including shrimps, squids and oysters. Or have your bouncy noodles tossed in the famous mala chilli pork sauce for heady, addictive aromas.
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.
This simple shop is clean and bright, with a picture frame window looking into the kitchen. The menu has three sections: dumplings, wontons, and noodles, all handmade in-house. The pork and chive dumplings in sour soup stand out in particular – the soup imparts deep flavours of laver, dried shrimp and sesame. Try also the wontons in a flavourful pork bone broth that takes six hours to make. Ask for a table on the terrace on a fine day.
The playful, vintage décor with fake tree trunks and red lanterns is aptly matched by a menu disguised as a martial arts instruction book. In addition to famous Sichuanese wok-fried dishes such as green chilli ‘ruthless’ chicken and braised swamp eel, we also recommend the daily specials up on the whiteboard. Seasonal offerings like bitter bamboo shoot and milk cap mushroom are worth a try. Inevitably packed to the seams, book ahead and arrive early.
After a recent renovation, the main dining room is bright and airy and private rooms can cater to different party sizes. The signature braised fish in spicy bean sauce is made with the river fish of your choice, like longsnout catfish, marble goby or topmouth culter. The rabbit cubes in guaiwei sauce are skin-on, boasting a silky texture and a fine balance between savoury, sweet and sour notes, alongside aromas and numbing spiciness.
While some guests may sip tea and play mahjong in the peaceful Chinese garden by a busy road, discerning food lovers flock here for the river fish dishes. Plump swamp eels from inland rivers are poached in a flavourful spiced broth and drizzled with sizzling hot oil at the table, making their flesh tender and juicy, but with a crispy chew. Stir-fried pork liver and kidney with bird’s eye chilli and pickled chilli is another firm favourite.
The young chef from Chaoshan region opened this cosy joint after working in some upmarket eateries. The room is decorated with wooden moulds for making stuffed dumplings, alongside coffee table books on Chaoshan cooking. The menu spins with the season, but staples such as marinated goose and the catch of the day like steamed silver whiting with chicken broth, are always on the menu. Make sure you book and pre-order your food.
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This two-storey flagship of the hot pot chain may look quaint on the outside, but the roomy interior sports a modern Sichuanese vibe. The classic spicy beef fat soup base is undoubtedly the star of the show – aromatic, spicy, numbing and rich at the same time. Baby goose intestines need just 15 seconds in the boiling broth to acquire a crisp texture. Round off with old-school sweet, iced jelly soup, the perfect antidote to cool tingling tastebuds.
This unobtrusive dining room with an open kitchen is hidden behind its sibling restaurant. The local chef leads a young kitchen team as they invent novel culinary gems that are rooted in Sichuanese traditions, but finessed with Western techniques. The single tasting menu showcases the freshest local produce prepared in a myriad of ways – pan-fried, deep-fried, steamed, grilled… The experience is varied and satisfying.
If you fancy authentic Chengdu small plates, this tiny, no-frills shop is just the place. Regulars can't get enough of the rabbit head and duck head in mala marinade, but the less adventurous can fix their cravings with items such as pork trotter soup, chicken soup rice, and assorted cold skewers (eg chicken, beef tripe, celtuce) steeped in a flavourful stock generously seasoned with chilli oil and Sichuan pepper.
Knockout nightscapes, romantic live music and thoughtful touches make this restaurant a popular spot for marriage proposals. The food is classic European, but features unmistakably local ingredients. The velvety steamed wild-caught yellow croaker is steeped in a rich fish stock seasoned with Puning bean sauce. Also try the peach iron Buddha tea sorbet for a floral-fruity treat. In addition to the á la carte selection, the set menus offer great value.
WebsiteThe entrance may be rather obscure, but it is well worth seeking out Chuanpu for its authentic Fujian cooking. There is no menu – take your pick from the live fish tank near the kitchen. Eel, whelks and razor clams are among the most popular choices. Servers recommend having the eel steamed in black bean sauce to accentuate its fattiness. Other Fujian specialities such as layered pork intestine, and lor mee also live up to their reputation.
Right in the busy city centre, this elegant restaurant comes with a terrace that offers a tranquil refuge from the hustle and bustle. The wood-rich interior is equally serene, boasting stylised Chinese motifs. The kitchen excels in home-style Sichuanese favourites and street food, from the incredibly silky Xipu silver carp perfumed with garlic, to seafood-laced, braised pork balls stuffed with salted egg yolks, drizzled in a rich, sticky gravy.
The name may conjure up racks of servers with flickering lights, but you can expect a cavern-like interior with chunky, handmade stoneware to match. The “data” here refers to the deconstruction and re-assembly of taste memories by the young kitchen team, who melds eclectic influences from around the world with expressive, cutting-edge techniques. Mapo tofu is a popular staple on the menu, with tableside service that feels interactive and ceremonial.
In 2012, this restaurant opened its doors on a main drag teeming with dining options. In the modern space, the four-person booths are the tables of choice. The predominantly Sichuanese menu features an array of sea and freshwater fish, such as spicy and sour braised marble goby with pickled string beans and radish. Plump for the starter of seared beef strips with dried tangerine peel – a mild, sweet aftertaste balances the heat of chilli and red oil.
Li Xuan specialises in refined Cantonese cooking underpinned by solid techniques and shrewd judgment. The chef team's strong suits include double-boiled soups, barbecued meats, stir-fries and sweets. Yellow croaker soup with fish maw shows layers of textures and flavours; wok-fried Australian Wagyu beef cubes are juicy and tender, while the chanterelles add a lovely chew. The city views are also fantastic.
WebsiteThe modern room boasts a water screen that veils the lush green exterior. The glazed showcase housing gourmet dried seafood like fish maw and sea cucumber is also eye-catching. Of course, wine buffs won’t miss the glass wine cellar boasting a fine collection. Polished Sichuanese defines the menu, with a fondness for seafood. Try the twice-cooked eel that boasts fatty meat, while chillies, garlic leaves and black beans impart deep flavours.
The entrance, which is framed by two memorial arches with a pond in its centre, leads into a traditionally appointed dining room. It stages a show of Sichuan ‘face changing’ opera every evening at 7pm for a cultural-culinary experience. The menu is mostly Sichuanese, with an emphasis on Chongqing snacks and nibbles. Try stewed yellowhead catfish in peppery stock with scallion which is silky and flavoursome. Portions are big enough for sharing, so bring your mates!
Bamboo blinds, wooden furniture, elegant plants and sheer curtains impart serenity. The set menu changes every 15 days to reflect the 24 solar terms in the Chinese calendar; even the house-fermented vinaigrette used is different. Seasoned with ginger, garlic and chilli, the food is mostly Sichuan-style, with vegan items craftily disguised as meat and fish – bovine bolete as pork liver, bamboo fungus as beef tripe, konjac as squid.
This iconic Guangzhou brand famous for Sichuanese cooking had already acquired lots of buzz before opening its first outpost in Chengdu. Located in an upmarket shopping and dining mall, the three-storey building sees a mix of Song Dynasty details and Western Sichuan motifs, complete with a stunning courtyard. The menu covers most Sichuanese classics, such as cabbage in consommé, fish slices in hot chili oil and the cold appetiser, sliced pork belly in garlicky chilli sweet soy.
Set on Anshun Bridge, mentioned by Marco Polo in the 13C, The Bridge is celebrity chef André Chiang’s debut dining venture in mainland China. The score reveals his modern take on Sichuanese fare, delivering refined touches and mindful plating. There are over 10 different pickles to choose from, each imparting a different flavour. Also try the famous street snack, stuffed pancake with novel fillings like tiramisu and durian.
TripAdvisor review sample · 4.5/5 · 55 reviews
The Bridge in Chengdu offers traditional Sichuan cuisine in an elegant setting. Reviews highlight high food quality, particularly the 12-course tasting menu with wine pairings, and praise the beautiful dining room and private spaces. Service is generally professional, with many staff speaking fluent English. However, inconsistencies exist; some guests reported slow service, forgotten items, or perceived discriminatory treatment. Value perceptions are divided: while some find it affordable compared to Western standards, others consider the prices excessive for the portion size and flavor nuance. The ambiance is widely appreciated, though recent changes have drawn criticism from long-time patrons. It remains a notable destination for those prioritizing atmosphere and refined presentation over consistent value.
Suitable for travelers prioritizing ambiance and refined traditional cuisine, with advance booking recommended.
Open only from 10am to 2pm, this neighbourhood joint on a quiet street is inspired by the 1980s with ceiling fans, a mint green fridge, wooden benches and other knick-knacks that open the floodgates of nostalgia. Similarly, the concise menu stars old-time local favourites, such as steamed rice dressed in lard and spiced soy. String bean noodles are another must-try – al dente noodles tossed in a spicy sauce, topped with ground pork and string beans.
This hole-in-the-wall eatery in a residential district may be stuck in the 1990s, but its delicious Sichuan home cooking transcends time. It prides itself on eel dishes – wild onion eel is a seasonal delicacy; Tongfu eel is spicy and aromatic, whereas red-braised eel imparts a mild zing. You can expect heirloom recipes rarely found elsewhere like pork liver curd soup with bamboo fungus and potsticker duck squares, but which must be pre-ordered.
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.
Zigong is famous for its thriving salt industry that brought wealth and an extravagant food culture to the city. This kitchen skilfully melds Zigong cooking with Huaiyang and Cantonese elements: the slow-cooked spicy ox tongue is both soft and toothsome; the time-honoured recipe of braised yak hoof in roasted chilli sauce is best enjoyed with plain noodle soup. Reservations are mandatory and menus can be tailored to diners' budgets.
This cultural dining concept spreads across several elegant rooms dotted with pierced carvings and calligraphy reliefs. The Chinese stacking food box motif symbolises culinary heritage. Various ingredients are prepared in traditional Sichuanese ways to great effect, examples being the crispy-skinned pigeon enhanced by Sichuan pepper, or the velvety fish tofu shaped like a crescent moon, with a veil of bamboo fungus and covered in a consommé.
With only 12 counter seats framing the open kitchen, Pairedd offers an intimate dining experience and close interaction with the young chefs. As its name suggests, wine is at the core of its brand DNA and the set 10-course tasting menu is designed to complement the seven-glass wine flight. Dishes change with the seasons, but meat and seafood form the backbone of the menu: expect Fujian seafood in summer and local produce from Sichuan in winter.
The brand is created by a kitchen team from Beijing aims to re-create royal recipes and street food with modern techniques. Some dishes are tweaked to cater to the Sichuanese palate. Try their low-fat Peking duck that is grilled twice to drain excessive fat, yet remarkably, the flesh remains juicy and tender. The Beijingese sugar fritter is fluffy and golden, and a surprising drizzle of balsamic vinegar cuts the richness.
The chef is a Chengdu native with over three decades of experience. His menu is a roll call of the most iconic recipes from the province, showcasing unique local produce and varied flavour profiles. Pre-order delicacies like tea-smoked duck with crispy skin and flavoursome meat. The classic mapo tofu is creatively paired with house-made rice jelly, delivering interesting textures. Round off with bird’s nest ice jelly sweet soup.
WebsiteChefs 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.
Although there are only six tables in the main dining room, there are private rooms with solariums, balconies and tea brewing rooms spread over two floors. A stylish, peaceful vibe reigns throughout the spacious, comfortable interior. The kitchen team crafts a menu of traditional Sichuanese fare such as fuqi feipian – sliced beef brisket and tripe in Sichuan pepper sauce. Their signature spicy pork belly, slow-cooked in an earthen jar over a wood fire, is rich and flavoursome.
This restaurant in an upmarket shopping mall serves an array of Fujian dishes with a Sichuanese twist. Most produce and seafood is shipped from Fujian, including squid from Zhangzhou, which is cooked in typical Sichuanese shuizhu style. The nourishing soup "Buddha jumps over the wall" is made with gourmet dried seafood for briny-sweet richness. For dessert, panna cotta with dai hong pao oolong tea melds velvety texture with floral earthiness.
The Hunanese brand manager and kitchen team strive to re-create specialities from their home province as authentically as possible. The must-try fish head steamed with five different chillies flown in from Hunan mesmerises with a complex depth of spiciness, remarkable umami and punchy tartness. The 18-second stir-fried Xiangxi yellow beef uses the clod cut, rife with meaty flavour, in conjunction with chillies and aromatics for a real kick.
The on-trend decor feels laid back; the menu showcases an array of home-style Taizhou classics, including seafood from the East China Sea, which can be steamed, braised, served in a sizzling claypot or even fried with chillies and aromatics. The pork tripe and chicken in gingery broth, a winter favourite, is served piping hot in a claypot for exceptional flavours. Try also shi bing tong – a pancake roll filled with pork, eel and vegetables.
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.
TripAdvisor review sample · 4.1/5 · 80 reviews
Hidden Place in Yeraoda is a lively, noisy pub featuring rock music and karaoke. Food quality receives mixed reviews, with some noting decent options while others report hygiene issues like pests. Service is inconsistent, with complaints about rude staff and reservation errors. The venue is cramped with tight table spacing, and loud music hinders conversation. Entry restrictions, such as banning sandals, have caused negative experiences. While happy hour deals exist, the overall value is diminished by operational inefficiencies and a chaotic atmosphere. It suits young groups seeking energetic socializing but is unsuitable for those preferring quiet dining or refined service.
Suitable for young groups seeking a loud, energetic rock atmosphere, but not recommended for diners prioritizing quiet conversation or refined service.
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.
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.
WebsiteIn 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.
Named after a poet from the Tang Dynasty, this branch of the chain opened in 2018 in a scenic area famous for its flowering plum trees. Two rustically styled buildings are connected by lush greenery. The menu features Sichuan home cooking and river fish, such as yellowhead catfish prepared in a myriad of ways. But most diners prefer it simmered in a spicy, tangy broth perfumed with green Sichuan pepper and Chinese patchouli. Reservations recommended at weekends.
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.
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.
Restaurant
Chinese
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