A researched professional record. Inclusion does not confirm representation, availability or interest in a new project.
At a glance
Mi Xun Teahouse is the vegetarian restaurant inside Upper House Chengdu, next to the Daci Temple. It serves vegetarian Sichuan cooking inspired by the nearby monastery, with a large Chinese tea selection. The kitchen works with local farms near panda habitats and a zero-waste approach; the restaurant holds one MICHELIN star and a MICHELIN Green Star.[1] [2]
Cooking & identity
The cooking reworks Sichuan flavours in a vegetarian register: mapo tofu with termite mushroom, handmade dan dan spinach noodles, seasonal vegetables and tea pairings. The kitchen’s sustainability work is part of the menu, not a separate CSR page.[1] [2]
The restaurant’s stated philosophy
Paraphrased from the restaurant, its group or a named chef’s statement.
The official Upper House page describes Mi Xun as authentic and innovative: vegetarian Sichuan cuisine, fine Chinese teas, zero-waste and farm-to-table practices, and support for small local farms near panda habitats.
In the MICHELIN Guide, Steven Tang explains the farm-to-table theme as a way to show seasonal ingredients through vegetarian dishes while supporting local tea gardens, wineries and agriculture, especially tenant farmers near the panda habitat.
[1] [2]Why this profile is included
Included through a MICHELIN star and Green Star, a named Chef de Cuisine and an official statement on vegetarian Sichuan cooking, zero waste and local sourcing. No dated collaboration was verified for this batch; that does not mean none took place. No separate chef dossier is published because the cited public record does not provide enough career nodes.[1] [2]
Independent observations
ChefsLanding · · Editorial commentary on the public record
Vegetarian Sichuan can easily become a contradiction in search of a menu: either the chilli is neutered or the vegetables are dressed as meat. Mi Xun’s useful bet is to keep the Sichuan flavour architecture and change the protein, while making sourcing part of the argument.
The Green Star and farm-to-table language are encouraging, but they do not automatically make the food good. We would follow the mapo tofu and the tea pairings, not the sustainability poster.
Recent developments
Collaborations & guest appearances
0 collaboration projects · 0 within the two-year research window
Projects are deduplicated: multiple nights, venues or reports do not automatically become separate collaborations. Food-and-drink events and shared festival appearances are labelled by format.
- No named collaboration project has yet been verified for this profile. This does not establish that no collaboration has taken place.
Recognition over time
Restaurant ratings and individual honours are listed separately. Editorial profiles are labelled as coverage.
Sources & dates
Public biographies, restaurant statements and named projects checked on 5 November 2026. Exact employment dates and unreported engagements may remain unavailable.
- upperhouse.com · Mi Xun Teahouse · official restaurant page ↗Checked 2026-11-05
- MICHELIN · Mi Xun Teahouse · MICHELIN Guide selection ↗Checked 2026-11-05