From Michelin-starred dining establishments to local noodle houses, Hong Kong offers an immense variety of regional Chinese cuisines – one of the most popular being the hot and spicy, “Five Fragrances” Sichuan cuisine. With the winter season approaching, we’ve compiled a few of the best Sichuan restaurants in Hong Kong for that fiery food fix to heat your body up.
Founded in 2005, this Michelin 1-star restaurant first opened on Graham Street in Soho and drew guests with their authentic, fiery Sichuan cuisine. The eatery’s intimate size, burnished red walls, dark wooden furniture and simple details create warmth, while their cuisine creates fire. Based on the Ma La Tang concept for numbing (má 麻), spicy (là 辣), and neutral (tàng 烫) tastes of Sichuan food, Chilli Fagara’s signature dishes such as the Chilli Fagara Chicken, Chilli Dumplings and Chilli Crab offer guests an “unforgettable experience.” There are also several dishes on the menu for a relaxing dining experience with entrees that offer delicate flavor combinations.
Chilli Fagara established its second Soho location on Old Bailey Street in a more spacious venue where guests can “bask in the eclectic mix of contemporary and traditional Chinese décor while enjoying the fiery and complex flavors that the restaurant is renowned for.” As the weather is becoming chillier, Chilli Fagara invites guests to “tuck into their new seasonal clay pot menu.” Their new fiery dish of Pork Ribs Braised with Chestnuts and Shallots Laced with Fresh Chillies guarantees to warm guests “from the inside.” Chilli Fagara opens from 11:30 a.m. to 3 p.m. for lunch and 5 – 11:30 p.m. for dinner. The restaurant also has delivery services from 11:30 a.m. to 2:15 p.m. for lunch and 5 – 10:15 p.m. for dinner.
Address: 7 Old Bailey Street, Soho, Central, Hong Kong
Qi House of Sichuan
Qi House of Sichuan is a “chic modern culinary branch” known for its contemporary approach to Sichuan cuisine since its first branch was established in Wan Chai. Helmed by one of the top Sichuan chefs in Hong Kong, Chef Wong Chun Fai, the restaurant has been awarded one Michelin star since 2016. Qi House of Sichuan’s second branch – located in Tsim Sha Tsui “overlooking the stunning Victoria Harbour” – is led by Head Chef Chan Wai Kin and also recommended by the Hong Kong & Macau Michelin Guide in 2017 and 2018.
The restaurant’s selection of dishes are conveniently annotated with categories such as “spicy” and “Mala” – numbing and spicy, a trademark of Sichuan cuisine – as well as several vegetarian options and preparations for those with dietary requirements. With signature dishes such as the Chilli Oil Wontons, Spicy Prawns, and Sugar Glazed Ginger Scallion Beef, Qi House of Sichuan offers guests “a wide spectrum of spiciness as the house serves up explosive flavors from the Sichuan canon.” Qi House of Sichuan opens for lunch from noon to 2:30 p.m. and dinner from 6 – 11 p.m. daily.
Located in Harbour City, Fu Rong specializes in curating a harmonious balance between the subtle, numb and spicy flavors of Chengdu cuisine. The restaurant is masterful in combining several spices and aromas into dishes such as their Bon Bon Chicken (a reinvented Bang Bang Chicken cold dish dressed with spicy red chilli oil), Blanched Pork Kidney with Spicy-Sour Sauce and Seared Wagyu Beef with Sichuan Pepper. A signature on the menu is the Red Rice Porridge with Shrimps, which contains shrimp paste prepared for more than 10 hours to add richness.
Fu Rong also offers dishes such as their signature Zucchini Noodles, which are a modern Chinese interpretation of zoodles with a chili soy sauce, a light and refreshing appetizer to pair with their hot and fiery Sichuan dishes. The restaurant is open from 11:30 a.m. to 3 p.m. for lunch and from 5:30 p.m. to midnight for dinner.
Address: Shop 201, 2/F, Ocean Terminal, Harbour City, Hong Kong
Da Ping Huo
Established by Chinese painting master Wang Hai and his partner Wong SiuKing, Da Ping Huo is one of the most renowned private kitchens in Hong Kong. From the elegant interior – surrounded with original paintings by Wang Hai himself – to the plating and mastery of the dishes, Da Ping Huo “perfectly integrates art and classic Sichuan cuisine.” Operating in Central for more than 20 years, this “artist restaurant” has become highly recognized by the likes of celebrities and politicians to tourists for a taste of their “exquisite Sichuan flavors.”
Along with their signature dishes such as Fish Fillet in Chilli Broth, La Zi Chicken and Ma Po Tofu, Da Ping Huo invites guest to try their new Hairy Crab Set Menu which guarantees a “sumptuous meal comprising of steamed hair crab and other delicacies” priced at HK$488 (USD$63) per person. Da Ping Huo is open for dine-in services from 11:30 a.m. to 11 p.m. daily.
Address: LG/F, 49 Hollywood Road, SOHO Central, Hong Kong
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