A second-generation inheritor of traditional Chengdu culinary arts, executive sous chef Yang Dengquan brings nearly 40 years of experience to the kitchen at Five Foot Road. His cooking revives the refined banquet traditions of 1940s Chengdu, a style of Sichuan cuisine that trades heat for depth and balance – layering the region’s famed “numbing-spiciness” with savoury, sour, sweet and bitter notes. Dishes such as crispy halibut with Sichuan peppercorn sauce and braised fish belly with pickled chilli showcase this philosophy. Yang also dedicates time to cultivating several secret-recipe sauces and chilli oils, which are essential to the dining experience. Fresh spices and seasonal ingredients, from well salt to wild mushrooms, are sourced directly from Sichuan and Yunnan, bolstering the authentic flavours.

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