The signature tongue-numbing element of Sichuan cuisine is addictive, and Sichuan is arguably Hong Kong’s most popular Chinese regional cuisine after Cantonese. Complementing the numbing spice, Sichuan cuisine also offers a balance of sweet, salty, and sour flavours that rival Thai.
For legit Sichuan cuisine in Hong Kong, check out our guide to the restaurants that take our taste buds on edible journeys to Chongqing and Chengdu.
Hong Kong’s top Sichuan restaurants
1. Chilli Fagara
In operation for nearly two decades, Chilli Fagara is Hong Kong’s most well-known Sichuan restaurant, consistent in its quality and loyal to its network of trusted growers and producers in China’s Chongqing province. Spicing it up (literally) in celebration of nearly two decades of success in Hong Kong, chef Chan Kai Ying continues to excite diners with popular dishes such as mouthwatering chicken (HKD98), fried rice peppered with fresh bird’s-eye chilli (HKD128), and Sichuan-style stir-fried string beans (HKD118). In addition, Chilli Fagara’s vegan and vegetarian options shine amongst Hong Kong’s Sichuan restaurants.
Chilli Fagara, G/F, 7 Old Bailey Street, Soho, Central, 2796 6866/2796 6766, book here
2. Grand Majestic Sichuan
Grand Majestic Sichuan by Black Sheep is our choice for the swankiest Sichuan dining experience in town. Head chef Theign Phan proves that Sichuan cooking is not all about spice, and her menu capably showcases the 24 flavour profiles that are central to the cuisine. It’s difficult to choose favourites, but we particularly adore the dry fried beef slivers (HKD318), kung pao chicken (HKD338), and steamed Murray cod (HKD468), which is complemented by a bounty of chopped salted chillies. Finished tableside, Grand Majestic’s dan dan noodles (HKD248) are authentically delicious, presenting chewy strands of noodles tossed in a lusciously creamy and spicy sesame sauce gilded with hand-chopped Kurobuta pork.
Grand Majestic Sichuan, Shop 301, 3/F, Alexandra House, 18 Chater Road, Central, 2151 1299, book here
3. Qi – House of Sichuan
Despite losing its Michelin star, Qi – House of Sichuan never fails to delight, both here in Hong Kong at its stylish Wan Chai outlet and at its outpost in Singapore. Qi is another Sichuan spot where the chilli oil wontons (HKD88) and dan dan noodles (HKD78) are bona fide. Additional menu signatures include the boneless chicken in chilli sauce (HKD85), roasted cumin pork ribs (HKD148), and sugar-glazed ginger and scallion beef (HKD168) – nailing the full spectrum of Sichuan cuisine’s bold flavours.
Qi – House of Sichuan, Shop 12, 2/F, J Senses, 60 Johnston Road, Wan Chai, 2527 7117, book here
4. San Xi Lou
San Xi Lou’s original restaurant in Mid-Levels has shut, but its sister branches in Causeway Bay and Tsuen Wan are still going strong. The Sichuan-style stewed fish (HKD448/HKD498) is a must-order, showcasing high-quality catfish sourced from the AAAA-grade Xinfengjiang Reservoir in Heyuan. Traditionalists will enjoy the sliced pork belly with mashed garlic (HKD148), braised vermicelli and minced pork with chilli bean paste (HKD138), and mapo tofu (HKD168). Another five-star option at San Xi Lou is hotpot, with the Sichuan-style spicy broth a favoured soup base. Also offering a selection of Cantonese dishes, the restaurant’s Sichuan influence dominates, even on the dim sum menu.
San Xi Lou, Shop B, 17/F, Lee Theatre Plaza, 99 Percival Street, Causeway Bay, 3795 8522, book here
San Xi Lou, Shop 120–122, B1/F, Tsuen Wan Plaza, 4–30 Tai Pa Street, Tsuen Wan, 2667 7208, book here
5. Twelve Flavors
For Sichuan dry hotpot, Twelve Flavors is where it’s at, yours for the eating at a whopping 20 branches around the city. The hotpot is customisable right down to how much spice you can handle (mild/medium/extra hot). Then it’s time to select as many toppings as you fancy (five is the minimum), from sliced beef (HKD51) and chicken wings (HKD38) to bean curd and veg galore. The cauliflower (HKD28), fresh bean-curd sheets (HKD28), and sliced lotus root (HKD28) toppings rock our world. If you’re not in the mood for hotpot (and you love pork), we recommend the double-cooked pork belly (HKD98) with a side of dry-fried string beans with minced pork (HKD68).
Twelve Flavors, multiple locations across Hong Kong
6. Yu
This cosy, unassuming restaurant near Times Square, open for around 15 years, delivers classic and affordable Sichuan fare. The chilli oil drenching many of their dishes truly hits on the heat scale. You can’t go wrong with any of the noodle plates, from the dan dan dan noodles with spicy minced pork (HKD55), to the boiled such blood in Sichuan spice with hour and sour potato noodles (HKD61), to the spiced braised eel with leek and noodle in soup (HKD81). In terms of smaller plates, Yu’s humble spicy marinated cucumber (HKD50), marinated aubergine (HKD50), and marinated black fungus (HD50) are veggie flavour bombs. To cool the burn, an order of refreshing soy milk with cucumber (HKD33) is a must.
Yu, G/F, 4 Yiu Wa Street, Causeway Bay, 2838 8198
7. 811 Sichuan Cuisine
With branches in Causeway Bay and Mong Kok, you should never be too far away from a Sichuan fix at 811. One of the most in-demand Sichuan dishes in Hong Kong at the moment is pickled vegetable fish (HKD238/HKD338), and this eatery delivers a version that’s tangier than most. The fiery “casseroles” get our seal of approval too. The hot and spicy mixed pot (HKD258) is loaded with pig intestine, shrimp, luncheon meat, and veg, whilst the hot and spicy shrimp pot (HKD278) is ideal for seafood fans. There’s also a hot and spicy vegetable pot (HKD218) for those with a plant-based inclination.
811 Sichuan Cuisine, G/F, 13 Lan Fong Road, Causeway Bay, 2882 6811, book here
811 Sichuan Cuisine, G/F, 33 Nelson Street. Mong Kok, 2481 3030, book here
8. Sijie Sichuan Restaurant
An epicentre for Sichuan cuisine in Hong Kong, the Causeway Bay outlet of family-run Sijie is located just opposite Yu (see above). Sijie maintains its private kitchen roots, offering a set menu where customers pay a fixed HKD360 per person to relish a variety of traditional Sichuan dishes (the amount of food varies according to the number of diners) in the homey space. Highlights are the Sichuan cold noodles and pork belly in spicy garlic sauce for appetisers and the Chongqing-style poached fish, beef with pickled peppers, and Chongqing deep-fried hot chicken for mains. The salt-and-pepper shrimp and stir-fried asparagus lettuce are non-spicy winners we rate.
Sijie Sichuan Restaurant, 10/F, Bartlock Centre, 3 Yiu Wa Street, Causeway Bay, 2802 2250
Sijie Sichuan Restaurant, 1/F, Aubin House, 171–172 Gloucester Road, Wan Chai, 2896 0070
9. Deng G Sichuan
Deng G is the brainchild of Chengdu native chef Deng Huadong, who brought this popular modern Sichuan concept to Hong Kong from Shanghai in 2016. Chef Deng and his culinary brigade serve up fresh ingredients prepared with a wide range of cooking techniques, using less oil and resulting in more intense, cleaner tastes. Each dish is classified according to Sichuan’s diverse flavour profiles. Standout plates include the mouthwatering chicken (HKD158), spicy seafood medley (HKD148), Chengdu-style twice-cooked pork (HKD168), and grilled beef ribs (HKD528).
Deng G Sichuan, Shop 412–413, 4/F, K11 MUSEA, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, 2545 3288, WhatsApp 8403 6645, book here
10. Yu Chuan Club
Yu Chuan Club might not be a looker in terms of its decor, but its Sichuan cuisine is off-the-charts good, nearing two decades of success. The price tag is based on when you’re dining – it’s HKD368 per person Monday through Thursday and HKD398 per person Friday through Sunday and public holidays; for two people, for example, this translates to an assortment of two cold dishes and three hot dishes of your choice. The Sichuan cold noodles, mapo tofu, and fish with pickled vegetables are amongst the restaurant’s greatest hits.
Yu Chuan Club, Room B, 1/F, Hundred City Centre, 7–17 Amoy Street, Wan Chai, 2838 5233, WhatsApp 9858 1561
11. Chuan Town
Chuan Town doesn’t appear to have any social media presence, yet this restaurant in Causeway Bay continues to draw in diners eager to devour its genuine Sichuan fare. Go with a group and order the suitably sour boiled fish with pickled cabbage (HKD228) and properly spicy boiled beef slices in hot chilli oil (HKD158), stir-fried chicken cubes with red chilli (HKD138), and mapo tofu (HKD72), followed by a dessert of Sichuan-style iced jelly (HKD32) to soothe the palate. We give this eatery another tick for its comfortable, relaxed ambience.
Chuan Town, Shop B, G/F, Winner Commercial Building, 401–403 Lockhart Road, Causeway Bay, 9146 4580
12. Sichuan Rouge
Teaming up to front glam new Sichuan restaurant Sichuan Rouge in Causeway Bay are two renowned chefs: Hu Taiqing, a master chef from Sichuan, and local chef Kenny Chan, who has been in the business for nearly six decades. More than 40 spices and herbs imported from Sichuan and Chongqing are utilised to craft a vast menu of appetisers, soups, hot dishes, rice and noodle plates, and desserts, all showcasing the wonderful diversity of Sichuan flavours in inventive recipe renditions. Don’t leave without trying the traditional hot and sour soup (HKD88 pp) and Chengdu dan dan noodles (HKD68 pp) and more off-piste chilli fried smoked eel wrapped in pork intestine (HKD388).
Sichuan Rouge, 27/F, Soundwill Plaza II – Midtown, 1–29 Tang Lung Street, Causeway Bay, 9370 6345, WhatsApp 7045 4963
