Situated over two floors in Wan Chai, this Sichuanese specialist is a true dining destination for those who appreciate the complexities of the cuisine—it’s not all about numbing spice here, though if you want fire this is the place. Chef Deng Huadong is dedicated to showcasing Sichuan’s many flavours, which are indicated on the menu—ranging from yuxiang (“fish fragrant”) to wula (peppery-spice, as opposed to mala, or numbing spice).

Signature Dishes

• Chicken tofu soup
• Camphor smoked duck
• Wu la spicy mandarin fish

Tatler Tip

At the time we went to print, Deng G had opened a second branch across the harbour at K11 Musea for your Kowloon spice cravings.