Appointed in bold shades of gold, red and ebony, the dining room at Szechuan Court is partitioned into semi-private enclaves and a private dining area that can accommodate up to eight tables. Begin with a cup of speciality tea from a selection of 18, and nosh on handcrafted dim sum on weekdays or an a la-carte buffet on weekends. Dim sum delights include fragrant radish cake with spicy XO sauce and plump xiaolongbao (dumplings) that harbour a mound of minced pork and soup within.

In a modern twist to traditional mapo toufu, the rendition here sees homemade bean curd, soft within and with a crisp exterior, cooked in a broad-bean chilli paste. Those with less tolerance for spice will find satisfaction in dishes like braised pork belly ribs with crispy rice in sweet vinegar sauce.