Lunch daily 11.30am-3pm
Dinner Sun-Thu 5pm-9.30pm, Fri-Sat 5pm-10pm
The Dainty Sichuan fleet continues to expand, but the South Yarra mothership still lures diners for its exemplary Sichuan cooking. Hot pots are a key attraction, with bubbling cauldrons of stocky soup bases placed centre-table for the communal dunking of everything from cloud ear mushrooms to thin slices of fatty pork belly, potato starch noodles to whole tiger prawns. Explore the à la carte menu for more incendiary fare: velvety "mouth-watering" cold chicken, so-called for the properties of the Sichuan peppercorn; caramelised cumin lamb ribs bristling with spice; a restorative ma po tofu, the bean curd set in a spicy chilli and bean paste. Pay heed to the chilli legend on the menu (three equals maximum excitement) or quench the burn with cucumber dipped in a peanut hoisin, or jugs of chilled soy milk. The wine list is utterly forgettable (you can BYO), but the infamously stern service now comes with a smile.