But if it’s spicy you’re after, you’ll find Sichuan's famous “seven tastes” of sweet, sour, peppery, hot and spicy, bitter, fragrant, and salty blended with an array of sophisticated ‘eight flavours’, resulting in unique delicacies that each have their own style of “ a hundred tastes in a hundred dishes”.
Besides the stylishly designed restaurant and bar, there are two private rooms in which to enjoy your journey to the western province.
Sichuan Lab has elevated the seemingly simply peppers cake into another level with the use of the World's best pepper - Kompat pepper, together with melt-in-the-mouth pie crust that would definitely enlighten your day.
To scratch the spice itch, Sichuan Lab also serves signature dishes artfully curated Braised Spicy Chicken with 33 Kinds of Herbs and Spices.
The talent behind the tasteWong Hau Sang | Head Chef
Bring Your Own Container
We encourage our guests to bring their own reusable containers and say “no” to disposable cutleries for takeaways. Join hands with us and start your plastic-free life now.
Nina takes health and wellness very seriously. And whilst we love to indulge, we always want to make sure that its enjoyed responsibly. So our team of Executive Chefs adheres to a number of local and global initiatives to enhance sustainability, dietary health and cultural inclusion.
Lately we have been committed to working with the Lever Foundation by using only cage-free eggs in all Food & Beverage operations of Nina Hospitality by 2025, while we also feature plant-based menus on Green Mondays. Many of our restaurants serve certified Halal food, and by sourcing sustainably in alignment with WWF guidelines, we are ensuring there's enough seafood for all to enjoy.
Enjoyment is what Nina is here to provide. Responsibly.