Unravelling one of the most complex cuisines in the Chinese canon, Grand Majestic Sichuan breaks the mould of conventional Chinese restaurants with its extravagant décor, sleek European-style service, and an enviable wine list to complement the fiery flavours on the plate. Transported back in time to the heyday of 1970’s supper clubs, diners are invited to embark on a sensational journey into the flame-fired depths of Sichuan cookery with a menu developed by Head Chef, Robert Wong in collaboration with renowned Sichuan food expert Fuchsia Dunlop.
From 12th November, guests at Grand Majestic Sichuan can look forward to a special appearance by four times James Beard awardee Fuchsia Dunlop herself, who will spend six days showcasing an exclusive new tasting menu and dishes crafted in collaboration with Head Chef Robert Wong. The limited-time menu by the two pioneering experts in the field of modern Sichuan cookery will feature dishes with the full glossary of tongue-tingling Sichuan flavour profiles: spicy, tingling, garlicky, sweet, sour, savoury, bitter, smoky and flowery.
“Following many flight cancellations due to changing COVID travel regulations, I am delighted to finally reveal my upcoming plans to visit Hong Kong. This will be my first visit to Grand Majestic Sichuan since it opened earlier this year, and I am excited to experience the concept I have been working closely with Chef Robert on for so long,” says Fuchsia Dunlop. “Chef Robert and I look forward to welcoming Sichuan food lovers to enjoy our limited-time collaborative menu, which I am sure will excite the discerning palates of Hong Kong.”