Endorsements from Momofuku's David Chang and Anthony Bourdain have given Dainty Sichuan cult status. Sichuan expats can't get enough, either. On hot-plate tables downstairs, broths spiked with chillies and Sichuan pepper bubble away. Choose from more than 70 ingredients (wagyu, tripe, quail eggs) to dunk, poach, dip and chomp. Or flick through the vast visual menu of salads, stir-fries and stews, all chilli-rated. Food comes fresh, fast and furious. Highlights include fragrant, searing Chongqing chicken, tender cumin-spiced lamb and fluffy-on-the-inside eggplant chips.