Flamme du Sichuan doesn’t hedge its bets. This is a restaurant committed to the full spectrum of Sichuanese cooking, including the textures and intensities that often get softened elsewhere. The menu leans hard into málà—the defining interplay of chili heat and the numbing tingle of Sichuan peppercorn—using imported spices and techniques rooted in the region’s everyday food culture. Dishes like laziji-style crispy chicken, chili-oil-dressed bone-in poultry, and rabbit sautéed with pickled peppers signal a kitchen comfortable working with bones, offal, and heat as flavour rather than shock value. Cold plates, braised fish, and dry-fried meats round out a menu built for sharing and contrast, with ice powder desserts on hand to reset the palate.