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 swimming in a red chilli soup. Be sure to round out the experience with one of the many varieties of baijiu on offer.

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