Nestling in a quiet hotel next to Daci Temple, this restaurant is an oasis of calm. The courtyard house is steeped in historical charm, while the open kitchen sports an airy feel. Hand-picked local produce is used to craft light, refined and inspired vegetarian dishes. Signatures like vegan mapo tofu with termite mushroom, and handmade dan dan spinach noodles build on classic Sichuanese flavour profiles, but reimagined with modern plating and techniques.