A trip back in time to the heyday of 1970s supper clubs, guests at Grand Majestic Sichuan are invited to embark on a sensational journey into the flame-fired depths of Sichuan cookery with a 24-flavour profile menu developed by Head Chef Theign Phan.
This summer, Grand Majestic Sichuan invites guests to savour its new limited-time Chinese mushroom menu specials with a total of 5 new mushroom-centric dishes available from 2nd July until 31st August – the first of its kind to feature steam-cooked specials by Chef Theign. Embracing the essence of the mushroom foraging season in China, this exclusive menu features an array of flavorful wild and cultivated mushrooms sourced from Yunnan and regional China. There are at least 1,000 edible varieties of fungus growing in the forests and meadows of Yunnan during the summer season.
Inspired by the rich culinary landscape of Chengdu, Chef Theign brings her expertise and passion to the forefront with dishes that showcase the unique flavors of mushrooms. Drawing from her experiences sampling dishes around Wen Sheng Monastery and Chengdu’s night markets last summer, Chef Theign presents a curated selection of dishes highlighting the natural bounty of the region.
New Seasonal Yunnan Mushroom Dishes by Chef Theign Phan
Returning to the basics, the kitchen team recognises the fundamental importance of key ingredients. Chilli bean paste, chilli oil, soy sauce, sesame oil, peppercorns in various forms and an assortment of dried chillies are cornerstones of their culinary creations. By carefully selecting and utilising these essential elements, they provide a trusted taste of Chengdu-style Sichuan cuisine.
First on the menu is the Steamed Glutinous Rice Parcels (HK$128), also known as Ye-Er Ba, a traditional soft, gooey dough stuffed with a tasty filling, wrapped with sticky rice stuffed with pickled mushrooms, including seasonal wild varieties of Yunnan chanterelles, black tiger claw and golden ear mushrooms, combined with succulent pork to create a harmonious blend. Next, savour the texture-rich Steamed Sichuan Dumplings (HK$138) filled with hand-chopped prawns, cabbage, celtuce and Yunnan farm-cultivated black porcini mushrooms. For a refreshing and palate-cleansing salad option, try the White Jade Wood Ear Salad (HK$128)
featuring heirloom tomato, bamboo pith and all delicately dressed in a hot and sour pickled chilli dressing. For a more fiery and hearty main course, try the Beef Tenderloin, wok-fried with white porcini mushrooms, chillies and Sichuan peppercorn (HK$328).
Conclude the meal on a sweet note with the bold dessert of farm-cultivated Golden Ear Sweet Soup (HK$128) paired with poached pear and ginger sago pearls, creating a unique and memorable finish to the dining experience.
This exclusive offering is a celebration of exquisite flavors and culinary craftsmanship, promising a feast for the senses with every bite. For all reservations, please visit SevenRooms HERE or e-mail HERE.