Why do they call it Land of Plenty? Perhaps it's because of the abundant flavors present in Chongqing noodles puddled in a fiery broth with ground pork, peanuts and sesame seeds; or bean curd bathed in chili oil with toasted peanuts and Sichuan peppercorns. Other delights like green snow pea sprouts dusted with salt and garlic, or pork dumplings swimming in a soy- peanut- and chili-marinade sate all those spice, sweet and salt fiends. Though the focus here is on this particular region's cuisine, the décor of the dining room doesn't disappoint. Enter to uncover an eclectic vibe, where vintage farm tools double as wall art. Make your way to the back room, which certainly feels more sleek thanks to the presence of decorative elements like mosaic and marble.