Headquartered in Chengdu in 2002, Yintan Catering specialises in modern Sichuan cuisine. It operates eight restaurants covering seafood hotpot, traditional Sichuan cuisine, modern Sichuan cuisine, and cultural Sichuan cuisine, as well as one hostel and one hotel. The company was awarded “Black Pearl One Diamond Restaurant” and “Michelin One-Star Restaurant”; its hotel, Sushien Valley, is the first Relais & Châteaux member in Southwest China. Yintan Catering’s Hong Kong restaurant Silver Cottage·1933 is opened in Causeway Bay.
Silver Cottage’s Pepper Feast uses Sichuan pepper, the most popular spice in Sichuan cuisine, as its muse to present the diversified Sichuan cuisine with its aroma, taste, and flavour. The restaurant aims to combine high-quality ingredients from around the world with refined Sichuan cooking techniques.
