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The elegant room uses stylised Chinese motifs to create a sleek, modern vibe, making it a great spot for entertainment. The chef crafts a menu firmly rooted in the varied flavour profiles of Sichuan cooking, elevated by subtle Huaiyang twists. Chillies and green Sichuan peppercorns are used to add aromas rather than heat. Try his diced beef in black garlic sauce with vine peppercorns, which strikes a balance between fragrance and spiciness.
The Guest House appears on 1 of the lists Mouga tracks, and written up on 1 more. Here's the full trail, dated and linked to each source.
