The Michelin Green Star teahouse offers a refined vegan menu inspired by the healthful dishes once served at Daci Temple with delicious meatless versions of Sichuan specialties such as dan dan mian noodles and mapo tofu. Both were layered with such bold, satisfying flavours that not a single soul at the table missed the meat. The menu also celebrates the seasons with elegant, farm-to-table dishes crafted from locally sourced produce, offering a lighter perspective to Sichuanese cuisine.
Naturally, there is a broad selection of tea varieties to pair with the food. Alternatively, head sommelier Cederic Yao will happily share his recommendations for highly rated and rare Chinese wines. Tip: When the weather is good, ask for a table in the red lantern-lit courtyard for an atmospheric meal.
The Temple House is also home to Tivano, a Michelin-listed Italian spot led by chef Riccardo Baronchelli (ex-Mandarin Oriental Singapore), known for its open kitchen, wood-fired pizzas and handmade pastas. Afterwards, head to cocktail bar Jing, where Boston Baijiu Bar alum Nick Lappen serves globally inspired drinks in a sultry, low-lit setting.
