This long-established restaurant not only serves tempting Sichuan cuisine, it also brings together culture, tea and tradition at its adjacent tea room. Have the signature ma po tofu made with velvety homemade beancurd with a numbing-spicy meat sauce; and aromatic Chongqing diced chicken with dried chilli and Sichuan peppercorn. The deep-fried chicken retains a soft crunch and dried chilies, Sichuan peppercorns and minced ginger give it a unique peppery tanginess. Then soothe your palate with a dessert of homemade fine beancurd drizzled with a not too-sweet sugar syrup. Also noteworthy is their affordable weekday buffet dinner featuring over 50 dishes.