Lunch Mon-Fri noon-3pm
Dinner Mon-Wed 6pm-10.30pm, Thu-Fri 6pm-11pm, Sat 5.30pm-11pm, Sun 5.30pm-10pm
Descending the stairs into a sultry basement space, you may sense something almost reverential in the air, whether it's the devotion of the waiters, or the care with which the kitchen studies the regional cuisines of China - particuarly the chilli-strewn canons of Sichuan, Hunan and Yunnan - in its search for inspiration. But don't fret; temple it may be, but there's nothing monastic about the buzz of these dimly lit rooms - or the potent wine list. Spice doesn't only mean chilli here, either: top-notch prawns tingle with Sichuan pepper, and cumin flavours braised lamb destined for pockets of steamed bread. Many dishes (the signature stir-fried minced quail with peanuts and a gooey savoury steamed custard, say) please with richness rather than fire. And should you succumb to the heat of any of the 24 dishes marked in chilli-red, the likes of lychee granita with soft liquorice and dried raspberry will set you right.