This two-storey restaurant, which spotlights Sichuan flavours, is just outside the official boundaries of London’s Chinatown. Representing a region famous for bright red broths and mouth-numbing dried-chilli concoctions, it’s somewhere for people who enjoy their rice with next-level spice. It’s also somewhere to stick to the specialities: sea bass in sizzling chilli oil or pork dan dan noodles.

