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In 2005, third-generation restaurateur Tracy Wong established this Sichuan restaurant. Now, it’s one of the best in the city. Authentic cooking based on recipes that have been passed down through the generations is the order of the day here. Based on the Ma La Tang concept here, ‘Ma’ Sichuan peppercorns obviously feature prominently, as do spicy ‘la’ dishes and the vibrant ‘tang’ dishes.