I agree with pretty much the opinions shared so far. I loved the fish, its just really delicious with the interplay between sour and hot, even if its just a humble tilapia. I liked the idea of the okra, though I didn’t like those too okra- they were too big and fiber-ish.
The mixian was interesting- its like a dan dan mian without the heat.
The ham braised with matsutake had both ham and liver. I didn’t find the liver personally but some at our table did.
The Grandma mashed potatoes (so called because even grandma with no teeth can eat), a humble dish, was comforting even if its not a standout.
The Red three actually felt kinda Cantonese to me, even though its a Yunnan dish.
I also liked the rubing very much. The server showed us the paneer that went into the rubing, saying that that’s the closest to the Yunnan cheese that is usually used.
I also liked the fried banana too. Oddly addictive. I ate a couple.
Black silkie chicken soup was good and the chicken flavor was pronounced, though it seemed quite Cantonese, with the addition of I think oyster mushroom. @yimster said, it can only be better if its double boiled, and I agree with him.
I actually thought the dishes were not very spicy, except the Really Pissed Off dish. After that and the Husband wife beef (which was already magnitudes less spicy than Reall Pissed Off), the dishes were barely hot.
The order if the dish seemed quite odd, especially towards the end when the dishes came out seemingly with no rhyme or reason. But overall the dishes were all well-cooked.
Overall, a good meal, but like @maoliu, I would prefer even more Yunnan dishes, with the caveat that its hard for me to tell when Yunnan stops and Sichuan starts, since Yunnan dishes receive a lot of influence from their neighbors Sichuan, e.g. Yunnan has its own take of Husband Wife Beef.