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Serenity serves Sichuan-style vegan dishes. The kitchen does not use onions or garlic. Still, the food tastes full of flavour. The chefs mostly trained in meat kitchens. Now they make plant-based dishes with a fresh approach. They use Thai basil, coriander, peppercorns, chilli, five-spice powder, even curry and vegan satay sauce. Every dish has layers of taste. Every dish smells delicate. It does not feel heavy.

On the table, the food looks beautiful. Dark red Kung Pao sauce coats golden vegan chicken. The peanuts are crunchy. Green bamboo shoots mimic spring onions. Each bite dances on your tongue. Sweet and sour vegan chicken tastes just right. The shine catches the light softly. Each dish is more than ingredients. It is a living picture. Colours, smells, and tastes mix. It feels like a sunbeam by the window in the afternoon. It’s warm and calm.

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