• Grand Majestic Sichuan unveils bold new dishes inspired by Chef Theign and Fuchsia Dunlop’s recent culinary adventures in Sichuan

    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, Theign Yie Phan in collaboration with renowned Sichuan food expert Fuchsia Dunlop.

    Grand Majestic Sichuan’s exceptional new menu derives its inspiration from Chef Theign and Fuchsia’s shared summer voyage to Sichuan. Together, they embarked on a tasting journey across the vast province to sample the vibrant flavors and textures of the local cuisine. Their culinary expedition has fostered a menu that authentically embodies the richness and diversity of Sichuan’s gastronomic heritage.

    With 10 new dishes added to the latest seasonal menu change, full descriptions of new a la carte dishes are as below:

    1. JIAO MA XIAN SUN (Bamboo Shoots with Spring Onion & Peppercorn Oil) – Experience the freshness of bamboo shoots dressed with a tangy sauce made from spring onion, peppercorn oil, salt, and a touch of sugar. These tender bamboo shoots are blanched, expertly cut into thin strips, and given a quick toss in the sauce before serving.

    1. SHAO JIAO QIE ZI (steamed Ping Tung Heirloom Aubergine with Scorched Green Chillies) – Tung heirloom aubergine is steamed and served chilled, accompanied by a traditional scorched green chili sauce made with Yunnan green chilis, garlic, peppercorn oil, salt, and vinegar. The combination of the silky-smooth aubergine and the smoky heat of the chili sauce will captivate your senses.

    1. JIE MO HEI TUN (slow-cooked Kurobuta pork jowl with Chinese leeks, celery, mung bean noodles and mustard sauce) – Marinated in Sichuan peppercorn and chili salt, Kurobuta pork jowl is slow-cooked for tenderness. Served with mung bean noodles and mixed salad, this dish invites guests to toss before savoring.

    1. HONG YOU NIU ROU (beef slices in fragrant chilli oil) – Tender Angus beef brisket is slow-cooked in a Chinese aromatic broth (lo sui). Paired with a sweet aromatic dark soy sauce and drenched with house-made chili oil and garnished with toasted sesame seeds, this dish promises a delightful burst of flavors in every mouthful.

    1. SONG RONG DUN FAN QIE TANG (tomato broth simmered with matsutake mushroom and napa cabbage) – This vegetarian delight features a comforting tomato broth paired with delicate matsutake mushrooms and Napa cabbage. This savory, non-spicy dish showcases a perfect balance of flavors, making it a must-try for both vegetarian and meat-eating connoisseurs.

    1. DOU BAN YU (pan-seared whole fish with 5 year Pixian chilli bean paste) – Crispy whole market fish is pan-seared and smothered in “Dou Ban” sauce, which is created by stir-frying premium Pixian dou ban jiang (chilli bean paste) with ginger, garlic, pickled chilies, and pickled green beans.

    1. XIANG LA XIE (whole mud crab wok-fried with Sichuan Chillies and peppercorns) – Embark on a spicy adventure with wok-fried mud crab in a house-made ma la sauce. This dish combines the tantalizing aromas and the fiery flavors of Sichuan chilies and peppercorns, delivering a memorable dining experience for seafood enthusiasts.

    1. DA SUAN SHAO HUANG SHAN (stir fried yellow eel with single clove garlic, cucumber and wood ear mushrooms) – Small local Chinese yellow eel is stir-fried with garlic, cucumber, and wood ear mushrooms. The rich flavors of this dish perfectly showcase the culinary artistry of Sichuan cuisine.

    1. GUO BA ROU PIAN (sizzling Kurobuta pork slices with rice crisps) – Brace yourself for a sizzling delight as Kurobuta pork is served with rice crisps in a tantalizing sauce crafted from tomatoes, bamboo shoots, cordycep mushrooms, pickled chilies, lychee vinegar, and soy sauce. The crunchy texture of the rice crisps complements the saucy and savory pork, creating a symphony of flavors in each bite.

    1. SICHUAN LIANG MIAN (cold noodles with pickled red radish, cucumber and crispy bean) – A vegetarian take on JI SI LIANG MIAN, this refreshing cold noodle dish is adorned with pickled red radish, cucumber, and beans. Each bite brings forth a refreshing combination of springy noodles, tart pickled radish and crunchy beans.

     

    Experience the New Private Dining Room – Phoenix Lounge at Grand Majestic Sichuan

    Grand Majestic Sichuan are thrilled to announce the grand unveiling of its new private dining room, Phoenix Lounge. This exclusive space offers an intimate setting, perfectly suited for enjoying the rich flavors of Sichuan cuisine with a maximum seating capacity of 10 persons. Whether it’s a special event, birthday celebration, or simply a gathering of good friends, the private dining room provides an ideal ambiance for an unforgettable dining experience. Immerse yourself in the essence of Sichuan cuisine while enjoying privacy and personal attention in this stunning new addition to the establishment.

    Giving fans of Sichuanese fare a stunning new stage by which to experience the many levels and layers of the cuisine, Grand Majestic Sichuan offers a setting as seductive as the first tingling sensation of peppercorns on the lips, ushering in a new breed of Chinese restaurants and the Sichuan dining experience in Hong Kong. For reservations, please visit SevenRooms at https://www.sevenrooms.com/reservations/grandmajesticsichuan/ or e-mail reservations@thegrandmajesticsichuan.com.