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A little preparation. A much better adventure.Independent travel advice · Made for China
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A taste of Chengdu

Chaimen Hui

柴门荟

The flagship fine-dining room of the Chaimen group, on the second floor of an office development on Jiaozi Avenue. The cooking is modern Sichuanese: premium seasonal ingredients bought globally, plated mostly as individual portions, with the kitchen chasing natural umami and layered flavour rather than brute chilli. The room is expensive but deliberately understated, and it is the easiest high-end Sichuan meal to sit through if your tolerance for heat is limited.

¥400-900 per person≈ US$60Michelin 1 star 2027Wuhou, 2F China Overseas Uni Elite, 289 Jiaozi Avenue (交子大道)
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Why come here

A place worth making time for

MICHELIN one star, MICHELIN Guide Chengdu 2027

The house favourites

What to order

Point at the Chinese. Staff will understand it even where the menu has no English at all.

  • Minced chicken silken tofu in amber broth (鸡豆花)
  • Chaimen-style sliced beef offal (柴门夫妻肺片)
  • Seasonal river fish in pickled chilli broth (泡椒江团)

What it actually tastes like

Sichuan heat is present but dosed with a pipette rather than a ladle. Offal appears in refined form, and several dishes lean on fermented pickle and aged broad-bean paste, a sour-funky note that is unfamiliar to most Western palates.

Allergens in this kitchen

soyfishshellfishgluten/wheatsesameegg

This is the kitchen, not one dish. Woks, fryers, blanching water and utensils are shared in almost every Chinese restaurant, so for a serious allergy treat the whole premises as the unit rather than ordering around it.

Get to know the menu

Local specialities to try here

Sliced beef and offal in chilli oil 夫妻肺片Numbing, chilli-fragrant, savoury-sour, served cold