Mi Xun Teahouse

Within The Temple House’s restored Qing-era precinct, Mi Xun Teahouse distils Chengdu’s culinary spirit into a refined, plant-forward dining room. The restaurant is recognised with both a MICHELIN Star and a MICHELIN Green Star, a rare pairing that speaks to its twin commitments: technical precision on the plate and an uncompromising approach to sustainability.

The mood is contemplative rather than theatrical. Timber screens, stone, and soft natural light frame a sequence of calm spaces that nod to the property’s temple setting. The design encourages a slower cadence of dining — a pause between courses to notice aromatics, texture, and the way temperature shifts a dish over time. Service moves with quiet assurance, guiding choices and pacing without interrupting the sense of stillness that defines the room.

The menu explores vegetables, grains, and teas as primary ingredients rather than supporting notes. Under Chef Steven Tang’s leadership, seasonal produce is handled with the kind of detail normally reserved for fine seafood or meat — roasted, fermented, smoked, and steeped to develop depth and length. Broths are layered and delicate; noodle and dumpling work is exacting; tea pairings are chosen as carefully as wine, aligning tannin, florals, and minerality to each course. The result is cuisine that feels rooted in Sichuan’s traditions yet decidedly contemporary in execution.

Sustainability is not an afterthought. Procurement favours small regional growers and low-impact supply chains; waste is minimised through whole-plant utilisation and considered portioning; tea is sourced with traceability in mind. These practices feed directly back into flavour — ingredients arrive vivid and close to the ground, and the kitchen responds with restraint, allowing terroir to carry the story.

Mi Xun Teahouse offers a lucid expression of Chengdu: thoughtful, seasonal, and quietly exacting — a dining room where refinement and responsibility are inseparable.

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