Five Foot Road

A nod to history, Five Foot Road’s name is in reference to the width of merchant carts that once traversed the ancient Silk Road. Here, Sichuan cuisine has been elegantly expressed and is celebrated not merely for its numbing heat, but for its remarkable complexity and nuance. The dining room is modelled after a classic Chengdu mansion, it is adorned with landscape paintings, poetry calligraphies and glass panels depicting ink paintings of Sichuan’s seasons. Here, chef Yang Dengquan, a Chengdu-born culinary veteran, uses subtleties to showcase the delicacies of authentic Sichuan cooking. One of the restaurant's most celebrated dishes, poached Chinese cabbage in bouillon, hails from the Qing Dynasty and is a light yet satisfying soup built on a complex chicken broth. The restaurant also features a dedicated tea lounge and bar, offering an abundant collection of premium Sichuan teas, alongside a selection of Sichuan liquors and wines from China’s top vineyards. 

Tatler Tip

Begin with the chilled Sichuan-style abalone, its six-hour marinade in secret chilli oil and 30-plus herbs is a revelation, and opt for the tea-pairing menu to explore the restaurant's exceptional collection of Sichuan teas.