The starter, dried lotus marinated with wasabi and sesame dressing, is another highlight.
Xu updates his menu according to the seasons. With the arrival of autumn, he adds chestnut and walnut dishes to his menu as the harvest time sets in.
"Sichuan has a lot of different ingredients at different times of the year, so I keep on creating new dishes around whatever seasonal ingredients are available," he says.
Since the traditional soup base for Sichuan hotpot is usually beef tallow, Xu has instead created a mixed vegetable-oil base using chilis to present a similar flavor with a softer taste.
Xu has also designed a hotpot soup base for diners who don't enjoy spicy food. It's made from Pu'er tea to which he adds truffles to lift the aroma.
Other highlights include the Sichuan-style cold noodles, iced jelly and two other classic dishes made with natural local ingredients that reveal the refreshingly light side of Sichuan cuisine.
