The story
FULL HOUSE in London presents a focused exploration of Huaiyang cooking alongside established Sichuan techniques. The kitchen operates under a clear framework called Chuan-Yang Fusion. This method treats the Yangtze River as a connective thread rather than a geographic boundary. Diners encounter deliberate pairings of regional ingredients that respect their original characteristics while meeting at the same plate.
The dining area occupies a single floor within 688 Plaza and maintains only three separate rooms. Twenty guests fill those spaces during a full service. Every visitor receives direct attention from a dedicated attendant throughout the entire meal. This arrangement removes background noise and allows conversations to settle around the tableware.
The Black Pearl Restaurant Guide awarded this venue a single diamond rating for its consistent execution of these principles. Chefs balance the bright aromatics of Sichuan heat with the delicate braising techniques typical of Huaiyang tradition. Ingredients travel short distances between the pantry and the pass. Guests experience a measured progression of textures that aligns with the One River, Two Cities concept.
Recognition
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