S Kitchen

Located in a shopping mall, the modern, airy room strikes a balance between formal and cosy vibes. French classics are given a makeover with the chef's novel ideas and local twists. The dinner set menu offers several choices for each course; it changes each season but the signature pan-fried squab breast remains. Vintages from small wineries are a special treat here – ask the sommelier to help you navigate the wine list.

• A French contemporary menu in Chengdu that leans on classic technique but nudges flavours toward local accents.
• A set menu that changes with the seasons, with several options per course, rather than a fixed tasting procession.
• A wine list with an emphasis on smaller producers, worth a conversation with the sommelier.

• Squab, pan fried and served as a signature course
• Seasonal produce and market driven garnishes that shift with the set menu
• Classic French sauces and reductions, used as the backbone for local twists

A one star French contemporary dining room in Chengdu, built around a seasonal set menu with choices per course. Classic French technique gets a local twist, with a signature of pan fried squab breast that anchors the kitchen’s style.