Established by chef Deng Huadong – a Chengdu native – following the success of Deng G Shanghai, this establishment reveals the intricate, complex flavours of traditional Sichuan cuisine beyond the mouth-numbing pepper the province’s cooking is famed for. Fresh ingredients and a sophisticated approach elevate everyday dishes like peppered bamboo shoots and deep-fried tofu seasoned with salt and pepper. More elaborate show-stoppers include the mud crab casserole, roast pigeon, and the braised fresh whole leopard coral grouper served in a red chilli soup. Be sure to round out the experience with one of the many varieties of baijiu on offer.