Food critic and author Susan Jung is joining chef Theign Phan for a fiery, mala Sichuan pop-up at Grand Majestic Sichuan this March to celebrate the mouth-numbing, aromatic, and explosive flavours of the Middle Kingdom.
From Feb. 28 to Mar. 31, Susan and Theign are set to showcase a fusion of contemporary umami plates and fiery sensations in both a set menu (HKD988 pp) and á-la-carte selections for the month-long period.
Four dishes have been crafted by the duo, exhibiting the finesse of Susan and expertise of chef Theign, who has been mentored by seasoned Sichuan-cuisine expert and author Fuchsia Dunlop.
The cold appetiser xiang la er cai (HKD158) sees the preserved Chinese vegetable mixed with green peppercorn, sesame, chilli, and soy for a blend of sweet and spicy. This spicy salad complements the fiery fried chicken main, Sichuan zha ji (HKD428), incorporating three-yellow chicken with a spice mix to numb and enliven the palate.
The second main, xiang la chao ban qiu (HKD388), is a classic dish of wok-fried grouper with a dry mix of chilli, garlic, ginger, and celery. For dessert, end the meal with the Sichuan gui hua bing fen (HKD128), which is osmanthus-ice jelly topped with candied kumquat.
Grand Majestic Sichuan, Shop 301, 3/F, Alexandra House, 18 Chater Road, Central, 2151 1299, book here
