Bamboo blinds, wooden furniture, elegant plants and sheer curtains impart serenity. The set menu changes every 15 days to reflect the 24 solar terms in the Chinese calendar; even the house-fermented vinaigrette used is different. Seasoned with ginger, garlic and chilli, the food is mostly Sichuan-style, with vegan items craftily disguised as meat and fish – bovine bolete as pork liver, bamboo fungus as beef tripe, konjac as squid.