Extremely refined Szechuan specialties prepared by chef Zhang Guozhu. Unforgettable: The four-course, 13-dish “Purple” set menu for ten people, complete with elaborate vegetable table carvings such as “eagle with landscape and sun.” Note the twist on the classic (peanut-chili dish) Gongbao: they do it with lobster and prawns in a pearly rice crust.

But if you’re alone and hungry, you’ll be just as impressed with their camphor and tea-smoked duck served with lotus-leaf buns and spring onions.

Digest it all by seeing an exhibition at Hofmobiliendepot afterwards (or taking a cat nap).