The head chef dives deep into ancient, complex Sichuan recipes while inventing novel dishes using familiar Guangdong and Chaozhou ingredients. Take the century-old Sichuan classic "fairy duck": stuffed with premium dried seafood such as sea cucumber and abalone, then slow-cooked for 8 hours, it is proof that Sichuan food is not all about mala heat. Don't skip the thinly sliced beef shin in chilli oil, nor the goose and pork trotter in Sichuan marinade.