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Chengdu Yan
Sichuan
Bamboo weaving and hibiscus motifs soften what is otherwise a very glass-and-steel dining room in Central's Welley Building. The kitchen merges Sichuan and Cantonese cooking, which sounds like a diplomatic compromise until you see how well chilli oil and roasted pepper sauce treat premium seafood. The chef brings two decades of training across Japan, France, and Italy to the Sichuan pantry. The original is in Chengdu, if the name didn't give it away.
The awards strongest first
- South China Morning Post 2026 · 100 Top Tables
One number, weighted & current 61
How we scoreThe dishes from the writeups
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Chilled abalone
“think chilled abalone with hua diao wine and roasted pepper sauce, or golden crispy mandarin fish finished with Sichuan chilli oil”
South China Morning Post, 2026 -
Golden crispy mandarin fish
“think chilled abalone with hua diao wine and roasted pepper sauce, or golden crispy mandarin fish finished with Sichuan chilli oil”
South China Morning Post, 2026 -
Steamed yellow croaker
“Other dishes, like the steamed yellow croaker with fermented yellow chilli, follow a similar approach of bringing heat to premium seafood without overwhelming its natural flavour.”
South China Morning Post, 2026
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