Two sisters run this Sichuan restaurant, the elder tending flame and wok in the kitchen, the younger serving guests plates of steaming fare. Stir-fried vegetables, served with pickled vegetables and fermented tofu, are home-style favourites. Steamed chicken and mapo tofu use spices to bring out the flavours of the ingredients. Framed Chinese paper-cutout art adorns the walls; the music of the erhu sets the mood. The reverence for Chinese culture and food is unmistakable.