Jinli has been raking in the awards since opening in 2015, so if you’re after Sichuan food, this one’s a solid choice. From dry pots to hot pots, the menu here is stacked with Sichuanese classics and all the mouth-numbing spice you can handle. The whole seabass is a particularly impressive dish, served in a pot of chilli oil, black bean sauce, ginger and spring onions.