Sichuan Lab (CLOSED)

Sichuan Lab turns up the heat on our dining scene with a culinary approach that puts emphasis on a full spectrum of flavours, from hot and spicy to sweet and sour. Positioning itself as an establishment that transcends generations, the restaurant offers a mix of time-honoured classics – such as poached mandarin fish in chilli broth and mapo beancurd – and newfangled creations in the vein of its 52-degree slow-cooked duck breast and green peppercorn with vanilla ice cream. There’s also Sichuan hotpot and even seasonal omakase. If you’re worried you can’t stand the heat, the restaurant also offers a wide selection of sakes, cocktails, wines and even coffees to wash down the food.