Tucked in a vintage residential community, the restaurant may have gone unnoticed if you’re not looking hard enough. Home-style traditional Sichuanese fare is its strong suit, covering all-time favourites like kung pao chicken, and Yuxiang shredded pork. Pork liver curd soup with bamboo fungus is rarely found elsewhere and needs pre-ordering. Eel dishes are also popular – try Tongfu eel for scorching heat, or red-braised eel for a mild zing.