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Szechuan (Szechwan/Sichuan) cuisine originated in the Sichuan Province of southwestern China. It is famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan peppercorn. Although it is most famous for the electrifying use of chilies and lip-tingling Sichuan peppercorns, the heart of the local style of cooking lies in the artful mixing of flavors, hence the name of restaurant "ELEMENT". Chengdu, the capital of Sichuan province, was designated by UNESCO to be a city of Gastronomy in 2011.