Five Foot Road

The experienced head chef leads a team of Sichuan natives who display their meticulous skills in painstakingly-made dishes. They excel in using various Sichuan spices to complement each ingredient’s character to deliver a diverse range of taste profiles. The perfumed oil used in Sichuan boil dishes, for instance, is made from a complex mix of spices for the right balance between numbing heat and umami. Try pan-fried tofu with minced chicken, marinated abalone, and wok-fried crab.

Chengdu Banquet Revival: A 1940s Official Banquet Concept

Five Foot Road transports diners to the Sichuanese fine-dining traditions of official banquets and society soirées in Chengdu during the 1940s Republic era, offering tailor-made recipes that emphasize luxury, technique, delicacy, and richness rather than mere spiciness.

Tea House Tribute: Eight Treasure Tea and Sichuan Liquor Lounge

The restaurant includes a Chengdu-inspired tea lounge adorned with calligraphy, where guests can enjoy Eight Treasure Tea along with a curated selection of Sichuan liquors and fine wines from top Chinese vineyards.

Silk Road Inception: Five-Foot Road Name Inspired by Merchant Carts

The name Five Foot Road derives from the historic five-foot width of merchant carts that once traveled the Southern Silk Road, signaling a nod to ancient trade routes and a refined hospitality concept.

Signature Ingredients

• Porcini mushrooms: A premium ingredient highlighted by Five Foot Road, used in dishes such as Braised Red Crab with Porcini Mushroom and Pork; the restaurant explicitly cites porcini among its premium seasonal mushrooms, underscoring their earthy depth and luxury in land-and-sea preparations.
• Matsutake mushrooms: Another top-tier wild mushroom central to the menu; Five Foot Road notes premium ingredients including matsutake mushrooms, and dishes feature matsutake in bouillon preparations, reflecting their seasonal, forest-fresh character and high regard in Sichuan-inflected cuisine.
• Bird's Nest: Stewed Bird’s Nest with Minced Chicken and Egg White in Bouillon appears on Michelin-supported tasting experiences, representing a luxurious delicacy that adds silkiness and refined texture to the broth.
• Red crab: Braised Red Crab with Porcini Mushroom and Pork blends seafood with earthy porcini, illustrating the restaurant’s signature land-and-sea fusion and its use of premium crustacean ingredients.
• Grouper (Garoupa): Giant garoupa prepared in wok dishes (e.g., wok-fried with dried chili and peppercorn sauce) showcases a premium seafood cornerstone within Five Foot Road’s repertoire.
• A5 Wagyu beef: Braised A5 Wagyu with tofu exemplifies ultra-premium beef integrated into Sichuan-inspired preparations, highlighting luxury and technical finesse as a signature pairing with tofu and aromatics.
• Crispy halibut: Halibut prepared as Crispy halibut with Sichuan Peppercorn Sauce features as part of the restaurant’s refined seafood offerings, adding texture and multi-layered spice to the dining experience.

MICHELIN Star Discovery Menu

• US$183 per person; includes signature dishes such as Appetizer Combination and Stewed Bird’s Nest with Minced Chicken and Egg White in Bouillon