With its fiery dried chillies, mouth-numbing peppercorns and searingly hot oils, Sichuan food ain’t for the faint-hearted. Thanks to Red Chilli 2 – the younger, sassier sister to the Dixon Street original – at least now you can sweat it out in style. High-backed, high-gloss chairs topped with silk cushions, ceramic lanterns and intricately carved wooden panels tick all of the Sino-chic boxes.

The nifty picture menu will help you navigate the extensive offerings here, and the chilli grade will tell you what to expect in the heat department. Sure you can beat around the bush with classic-but-cool options such as shredded potato doused in chinkiang vinegar, or a sesame oil-laced jellyfish salad, but the must-eats here are the ones that’ll have you chugging down the Tsingtao and reaching for a napkin with every bite.

A bubbling beef hotpot, the chilli-anointed chef’s special fish and fried chicken nubs that you have to treasure-hunt for amid a pile of peppers will set off those pleasure/pain synapses and guarantee a rosy glow. Now that’s hot.