Introduced into China over 300 years ago, Sichuan cooking is based on the seven key flavours, which are: hot, spicy, sweet, sour, savoury, bitter and aromatic with staple seasoning of garlic, sesame, chilli and fragrant Sichuan peppers. Tailored to suit all palates, each recipe has been created with passion and creative flare, resulting in a host of dishes that are unique in flavour and taste.
Our signature dishes include Kung Po chicken, Cheng-du style fish and the Emperor’s crispy duck. Alongside our classics you can also enjoy our new menu of dim sum – freshly prepared and handcrafted in our kitchen. Perfect for sharing, these smaller portions are also an ideal option for those seeking more speedy lunchtime sustenance.
Please view our Winter Calendar of Events here.