The owner’s collection of souvenirs from her trips around the world gives this spacious dining room an endearing quirkiness. Her wanderlust also translates into her quest for quality ingredients from around the globe, to be cooked in an authentic Sichuanese style. Roast pigeon smoked with Sichuan pepper leaves is simply unmissable. Cold appetisers like lamp-shadow sliced grass carp are also well made. You can opt for half portion for some dishes.

• Owner’s Global Souvenir Collection and Ingredient Quest
  The restaurant’s spacious dining room is uniquely decorated with the owner’s collection of souvenirs from her travels around the world, giving it an endearing quirkiness. This wanderlust also drives the sourcing of high-quality ingredients globally, which are then cooked authentically in Sichuan style, such as the notable roast pigeon smoked with Sichuan pepper leaves.

• Michelin Service Award Winner with Deep Sichuan Pepper Expertise
  Silver Pot’s staff, notably Feifei Ren, won the MICHELIN Service Award for their exceptional knowledge and passion. She provides detailed introductions to dishes and ingredients, especially various Sichuan peppercorns and peppery tea, sharing their production processes, historical background, and culinary uses, thereby enriching the dining experience with educational and cultural depth.

• Immersive Song Dynasty-Inspired Dining Aesthetic
  While Silver Pot itself is distinct, a related concept by a leading Chengdu culinary figure, Zhou Ziling, is Silver Cottage, a Song Dynasty-style painted pleasure barge restaurant that integrates the four arts of the Song Dynasty (tea-making, incense-burning, flower-arranging, and indoor decor paintings) into its design. This creates a unique, immersive aesthetic experience blending traditional Sichuan cuisine with classical Chinese art and culture, inspiring a refreshed spirit and inner peace.

• Sichuan Peppercorns: Known for their numbing properties, these peppercorns are a highlight in many dishes, adding a unique flavor profile to Silver Pot's creations, such as the "Peppercorn Exuberance" dish.
• Sichuan Pepper Leaves: Used in dishes like the roast pigeon, which is smoked with these leaves, adding a distinctive aroma and flavor.
• Caviar: Featured in the "Chicken, Beef & Prawn Jelly with Caviar," showcasing luxury and refinement in their culinary offerings.
• Songpan Chuan Bei: Used in the "Stewed Shelduck with Songpan Chuan Bei & Snow Pear," highlighting regional ingredients and flavors.
• M5 Wagyu Beef: Featured in the "Pepper-Boiled M5 Wagyu Beef," demonstrating the use of high-quality meats in their dishes.

Silver Pot Menu Summary

Tasting Menu

• 8 Courses: ¥1,288 (approximately $190 USD)

A La Carte

• Roast Pigeon Smoked with Sichuan Pepper Leaves: ¥128 (approximately $19 USD)
• Cold Appetisers like Lamp-Shadow Sliced Grass Carp: ¥98 (approximately $14 USD)

Signature Dishes

• Lentil Dahl: ¥68 (approximately $10 USD)
• Vegetable Ragu: ¥58 (approximately $8.50 USD)
• Large Sandwiches: ¥88 (approximately $13 USD)
• Omelette: ¥48 (approximately $7 USD)
• Raspberry Cheesecake: ¥58 (approximately $8.50 USD)