The room is aptly decorated with glass murals depicting a Sichuan landscape in ink painting style. The experienced head chef leads a team of Sichuan natives who roll out a diverse range of taste profiles featuring Sichuan spices. Their fried giant white shrimp with chillies pickled in-house boasts bouncy flesh and savoury umami thanks to the fermentation process. The perfumed oil used in Sichuan boiled dishes strikes a balance between numbing heat and aromas.