Inside a historic courtyard house-turned hotel, this private dining concept opened its doors in 2018. It only accepts reservations for parties of 2 to 10 diners and menus are tailor-made according to guests’ preferences. Novel Sichuanese fusion dishes are underpinned by solid skills and exquisite plating, complemented by Cantonese, Guanfu, Huaiyang and even Western items. Try kung pao prawns and chargrilled beef ribs in black pepper sauce.