On 31 October, Chef Theign and Fuchsia will present a special collaborative menu, spotlighting the diversity of Sichuan cuisine found in a city with deep ties to the region’s culinary heritage.
Priced at HK$588 per guest (+10% service charge), the menu begins with a tantalising selection of appetisers, including the North Sichuan Cool Jelly & Razor Clams with Sichuan hot and sour sauce, elevating the popular northern Sichuan street snack with the addition of razor clams, alongside the refreshing and non-spicy Chilled Green Soybeans from Fujian, paired with a mild ginger soy sauce. The plump and juicy Prawn and Cabbage Dumplings are prepared with prawns instead of the usual pork and with fish fragrant sauce in place of chilli oil, to provide a classic Sichuanese twist.
For the main courses, highlights include the Flower-Cut Calamari with scorched green Hunan chillies, showcasing meticulous Chinese knife skills and the Murray Cod Fillet steamed with chopped salted red chillies. Another standout dish is the Braised Duck and Konjac with aged Pixian chilli bean paste, offering a homestyle flavour experience never before tasted at the restaurant. Finally, the Beef Slivers fried with Sichuan peppercorn, chillies, bamboo shoots and pickled young ginger introduces a classic “dry” no-sauce Sichuan dish to balance the mouthfeel during the meal, inspired by Fuchsia’s travels to Chengdu and Beijing.
The vegetable dish of the evening is a Stir-Fried Celtuce and Yam with garlic, which Fuchsia fondly remembers enjoying from her adventures in Yunnan. The meal culminates with a simple yet savoury Chicken Meatballs Clear Soup with pea tendrils, followed by a sweet ending of ye er ba, leaf-wrapped and steamed Glutinous Rice Parcels with a filling of crunchy, candied peanuts – a final showcase of reinterpreted Sichuan-street food.
As a surprise bonus course, guests will be treated to Silken Tofu with spicy sauce and crispy yellow beans, adding an extra layer of anticipation to the already exceptional feast of Sichuan flavours.
The full collaborative menu by Chef Theign Phan and Fuchsia Dunlop available on 31 October at Grand Majestic Sichuan can be viewed HERE.