Nestling in the historic town, the old-meets-new interior pays tribute to the neighbourhood’s heritage with a touch of modern Chinese chic. It champions a sophisticated take on home-style Sichuan cooking like kung pao giant prawns – firm, bouncy prawns in a sweet-tangy sauce, sprinkled with peanuts and deep-fried eggplant for layered textures. Sliced pig’s kidney dressed in red oil seduces with nutty depth, crisp texture and rich flavours.