The receipt for stall 18 at The Food Place by Food Republic says that it's called Wangyazi, which is allegedly a restaurant in Chongqing dating back to 1942. But I'm not sure if it's really associated with them. The signboard and plating otherwise say Shanhaiya.
Either way, they were serving this tea-smoked braised duck called yanxun luya. It didn't carry as much tea fragrance as I would have imagined, but there was a good sprinkle of huajiao salt on top that gave it a memorable edge.
Interestingly, the chili sauce was like what one would get at a local hawker center rather than what one normally associates with Sichuan food. They had other things available like noodles, but I'm glad that they were doing something different.
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