Fresh ingredients and masterful use of spices make this isolated eatery one of Hong Kong's best Sichuan restaurants. Indecisive chilli heads can go for the hotpot, but hard-core fans of the cuisine should try the 'water-cooked fish' (水煮魚), which consists of fish slices and shredded vegetables swimming in a vermilion broth infused with dried chillies and Sichuan peppercorns.
Many restaurants are known to use frozen fish for this fiery dish, but here you can actually taste the delicate sweetness of the fresh fish and feel its silken texture through the heat. Book a window table for views of the Botanic Gardens.
