If you’re a fan of Sichuan cuisine, Jiangsu Club is where you should be heading this March and April.
From Mar. 19 till Apr. 18, the elegant regional Chinese restaurant is presenting a month-long showcase of the complexity of Sichuan cuisine – Sichuan Culinary Odyssey: A Harmony of Flavours and Tradition – starring two master chefs from China’s Sichuan province, Peng Xuqing and Hu Taiqing.
On display for the month are a selection of 20 both classic and creative dishes by the two chefs encompassing more than 30 cooking techniques. Contrary to popular belief, there’s much more to Sichuan cooking, one of China’s eight major regional cuisines, than tongue-numbing “mala” spice.
Diners can go the whole hog and order the Sichuan Culinary Odyssey tasting menu (HKD1,188 pp) or pick and choose from the à-la-carte selections.
Foodie was lucky enough to get a preview of the menu, and we have several must-order recommendations. The deep-fried sliced grass carp with Sichuan peppercorn (HKD178) is a truly innovative dish drawing its inspiration from the famous Sichuan dish Dengying beef, substituting carp for the beef. The fish is sliced so thin as to be translucent and is then air-fried, baked, and tossed with lotus root in an addictively spicy sauce.
Lending sweeter and more delicate flavours, the steamed Chinese cabbage in supreme soup (HKD138) warms the soul. The presentation itself is a standout; when the hot soup is poured over the closed cabbage leaves, they burst open to resemble a lotus flower.
Less grandiose but no less tasty recommendations come with the Zhong boiled dumplings with garlic paste (HKD98) and dan dan noodles (HKD78). The plump pork dumplings are a street-food staple in Chengdu beloved for their savoury juiciness.
Another popular street food, the non-soupy dan dan noodles showcased at Jiangsu Club are Chengdu-legit. The thin, chewy egg noodles are enrobed in a fiery pork- and sesame-based sauce that clings lightly to the noodles.
To pair with these Sichuan plates, Jiangsu Club has partnered with legendary baijiu distiller Luzhou Laojiao, founded in the 14th century, to offer a range of three exceptional baijiu labels from Sichuan.
Jiangsu Club, 2/F, Alliance Building, 130–136 Connaught Road, Sheung Wan, 6230 8973, book here
