Rooted in the smoky, bustling memories of Chengdu's lanes spanning over thirty years, we have grown from twenty steaming storefronts into a Sichuan name familiar to many. Now, hearing the call from diners across mountains and seas, we have, for the first time, carried our soul—deeply rooted in Sichuan essence—across the oceans to arrive in the evening breeze of Singapore. True inheritance is when old flavors follow people. We bring not only the bold, spicy freshness of Sichuan cuisine but also quietly blend in the earthy richness of Hunan's hinterlands. "Sichuan-Hunan Fusion • Flavors Inherited from Masters" is simply about never forgetting the warmth of our masters' woks and spoons along the journey, and never disappointing any palate we encounter. For this distant journey, we have settled our head chef in Singapore for the long term. Having honed his craft between Sichuan and Hunan for over twenty years, he believes that "flavor must have roots." From now on, by the stoves lit in Singapore, he will safeguard the aroma of Sichuan peppercorns and the taste of the Xiang River, ensuring every dish served is like a calm and warm dialect of home.