Chili

Head chef Peter He steers the kitchen's focus toward robust, classic spices alongside unexpected textures. Signature choices like the truffled beef offer a rich aroma and meaty texture, alongside cumin lamb and soup dumplings. For a break from the heat, the menu includes the white broth boiled fish—a lighter, flavorful alternative to the classic spicy version—and a comforting Qiaojiao beef soup served with dipping sauce. The staff coordinates fast, accommodating service that moves quickly enough for pre-theater diners without making the meal feel rushed.