Helmed by one of the top Sichuan chefs in Hong Kong, Chef Wong Chun Fai, the restaurant has held a Michelin Star since 2016 for itsIt's contemporary twist on authentic Sichuan dishes that reflect the 'seven flavours of Sichuan' – spicy, aromatic, sweet, bitter, sour, peppery, and salty. Not for the faint-hearted, be prepared to experience a wide spectrum of explosive spiciness through the lens of the full Sichuan canon. Qi (pronounced ‘chee’) is named after the Chinese character for ‘shining star’, inspired by the fundamental ingredient in Sichuan cuisine, star anise.