• GRAND MAJESTIC SICHUAN – EXPERIENCE THE FULL SPECTRUM OF THE CLASSIC TWENTY-FOUR SICHUAN FLAVOURS AND BEYOND WITH GRAND MAJESTIC SICHUAN’S LATEST MENU ADDITIONS BY CHEF THEIGN PHAN

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    [HONG KONG, 5th March, 2025] 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 diverse and 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 Executive Chef Theign Phan in collaboration with renowned Sichuan food expert Fuchsia Dunlop.

    With the unveiling of 7 new dishes, Grand Majestic Sichuan is dedicated to elevating the dining experience and inviting guests to immerse themselves in the rich tapestry of Sichuan’s culinary heritage, focusing on the full spectrum of the classic 24 Sichuan flavour profiles with 3 additional modern Sichuan flavour profiles. Guests dining at Grand Majestic Sichuan will be able to experience the diverse range of flavours that define Sichuan cuisine, from the zesty kick of hot and sour tofu to the smoky delight of bamboo and broccolini wok-fried with Sichuan bacon. Each dish is crafted to showcase the unique textures and tastes that make Sichuan cuisine a celebrated culinary tradition.

    NEW DISHES AT GRAND MAJESTIC SICHUAN

    Grand Majestic Sichuan introduces 7 new captivating dishes showcasing the diverse flavours of Sichuan cuisine starting from 20 February. A timeless Sichuan delicacy, Chilled Pork Belly with Spicy Garlic Sauce is reimagined with Australian Bangalow pork belly in garlic paste sauce, paired with cucumber slices; while Slow-Cooked Goose Liver with Spicy and Numbing Sauce offers a modern twist with goose liver slow-cooked in chicken fat, with an exquisite ‘drunken sauce’ composed of fermented glutinous rice wine, house-made chilli oil, and Sichuan peppercorn powder.

    Inspired by the vibrant street food culture of Sichuan, the Hot & Sour Tofu features house-made tofu pudding, pickled vegetables and spicy and numbing sesame sauce, customisable with an array of flavourful toppings including crispy yellow beans and Sichuan peppercorn. Blending homestyle warmth with fragrant spiciness, the Smoked Bamboo and Broccolini dish showcases smoky bamboo shoots and crispy broccolini florets that pair harmoniously with fatty Sichuan bacon, fiery chillies, and savoury fermented black beans.

    Wok-fried Baby Prawn with Sugar Peas offers a salt-savoury flavour, featuring the subtle interplay of tender baby prawns and crispy sugar peas enhanced by the aromatic notes of yellow lantern chilli paste. For a taste of tradition with a modern twist, savour the Steamed Murray Cod with Chopped Salted Chillies inspired by the iconic Hunan dish, Fish Head with fermented chili peppers. Murray cod is renowned for its flaky and fatty flesh, elevated by the punchy flavours of chopped salted chillies that add a fiery kick to every bite.

    Finally, indulge in the Dry–Fried Beef Slivers with Sichuan Chillies and Garlic Sprout, the beloved Sichuan classic that boasts a fiery kick from the marriage of tender beef slivers, crunchy bamboo shoots, and fragrant Sichuan chillies wok-fried with a special numbing spice mix – perfect for a robust drinking snack.

    GLOSSARY OF TWENTY FOUR CLASSIC SICHUAN FLAVOUR PROFILES

    *=Signature dish at Grand Majestic Sichuan

    Recognised for its bold and vibrant flavours, Sichuan cuisine awakens the taste buds with its blend of spicy, sweet, sour and numbing sensations. Each dish is a masterpiece of balance, combining the distinctive flavours of Sichuan peppercorns, chilli peppers, garlic and ginger to create a symphony of taste that is both exciting and unforgettable. Below, discover the full range of Sichuan flavour profiles awaiting guests at Grand Majestic Sichuan, as well as examples of dishes for each taste sensation:

    1. Chopped Salted Chilli Flavour (Modern Flavour Profile): A condiment made from finely chopped, salted red chilli peppers, adding intense spiciness and vibrant color to dishes.

    Notable dishes: Steamed Ping Tung Aubergine with Scorched Green Chillies, Steamed Murray Cod with Chopped Salted Red Chillies

    1. Fish Fragrant Flavour: A distinctive taste profile combining savoury, sweet, sour and spicy elements, achieved through ingredients like ginger, garlic, scallions and pickled red chillies.

    Notable dishes: Fish Fragrant Aubergine, Fish Fragrant Prawns

    1. Five Spice Flavour: A blend of five spices (sometimes more), often including star anise and Sichuan pepper, perfect for a variety of dishes.

    Notable dishes: Tea Smoked Duck

    1. Fragrant Boozy Flavour: Incorporates fermented rice wine for a bold flavour, pairing well with meat, poultry and vegetables.

    Notable dishes: Slow Cooked Goose Liver with Chilli Oil and Fermented Rice Wine Sauce

    1. Fragrant Fermented Sauce Flavour: A rich, slightly sweet taste achieved with fermented bean pastes like doubanjiang, enhancing many dishes with a complex aroma and umami depth.

    Notable dishes: Tea Smoked Duck, Dan Dan Noodles

    1. Fragrant-Hot Flavour (Modern Flavour Profile):This distinct flavour comes from Sichuan peppercorns, which provide a tingling, numbing sensation along with the heat of chilli peppers.

    Notable dishes: Wok-Fried Grouper Fillets

    1. Garlic Paste Flavour: Featuring garlic as the star, simmered with chilli oil, sesame oil, brown sugar and Chinese spices for a more subtle spice.

    Notable dishes: Chilled Pork Belly

    1. Ginger Juice Flavour: Common in cold meat and fresh vegetable dishes, using fresh ginger with soy sauce, sesame oil, salt and vinegar.

    Notable dishes: Chilled Edamame Beans with Ginger Sauce

    1. Homestyle Flavour: A harmonious blend of spicy, numbing, savoury and subtly sweet notes achieved through ingredients like fermented black beans, soy sauce and pickled chillies, offering a nuanced and familiar taste reminiscent of traditional home-cooked dishes.

    Notable dishes: Mapo Tofu, Twice-Cooked Pork, Pan-Seared Whole Fish with Chilli Bean Paste*

    1. Lychee Flavour: Lychee flavour, a sweet and sour “mother sauce” in Sichuan cooking, enhances stir-fries with proteins such as chicken, pork and shrimp.

    Notable dishes: Kung Pao Prawns, Kung Pao Chicken

    1. Mustard Flavour: Balances salt and sourness from vinegar and mustard, perfect for cold dishes.

    Notable dishes: Mustard Beef Cubes with Zucchini

    1. Numbing and Hot Flavour: Known as “ma-la”, combining the numbing sensation of Sichuan peppercorns with the heat of chilli peppers, and offering a distinctive experience of tingling numbness and spicy heat on the palate.

    Notable dishes: Firecracker Chicken, Sea of Chillies Fish, Wafer Thin Beef, Wok Fried Whole Crab*

    1. Pickled Chilli Flavour (Modern Flavour Profile): In Sichuan cuisine, “paojiao”（泡椒）refers to the pickled chilli flavour, adding a salty, sour and slightly spicy taste using the “erjingtiao” （二荊條） chilli lightly pickled in brine.

    Notable dishes: Pickled Chilli Beef

    1. Red Oil Flavour: Combining chilli oil with sesame oil, soy sauce, and sugar for a balanced umami, spice, sweetness and salt effect.

    Notable dishes: Chilli Pork Wonton

    1. Salt-Savoury Flavour: Focuses on umami flavours balanced with salt, sugar, soy sauce and sesame for both hot and cold dishes.

    Notable dishes: Wok Fried Baby Prawns with Sugar Peas

    1. Salt-Sweet Flavour: A mix of umami and sweet flavours, customisable with peppers, Shaoxing wine and spices based on personal preferences.

    Notable dishes: Sweet Cooked Rice Pudding with Pork Fat

    1. Scorched Chilli Flavour:Achieved by balancing heat and chillies without allowing them to burn, often combined with Sichuan peppers and other ingredients.

    Notable dishes: Sichuan Fragrant Lamb with Cumin

    1. Sesame Paste Flavour:Uses toasted sesame paste, along with sesame oil, stock and sugar, often served cold with the option to add chilli oil.

    Notable dishes: Dan Dan Noodle, Bang Bang Chicken

    1. Sichuan Pepper Flavour: Fresh peppers mixed with soy sauce and sesame oil, commonly served in cold meat dishes, especially poultry.

    Notable dishes: Chilled Sichuan Pepper Bamboo Shoots

    1. Sichuan Pepper and Salt Flavour: Ideal for dipping both sweet and savoury foods, known for its essential fragrance and freshness.

    Notable dishes: Salt & Pepper Tofu

    1. Smoked Flavour: Created by smoking meat or poultry over different materials like wood and leaves for a unique taste.

    Notable dishes: Smoked Bamboo and Broccolini

    1. Sour and Hot Flavour: Mixes the intense heat of chilli peppers with acidic elements such as vinegar, pickled vegetables, and the naturally acidic Sichuan peppercorn, resulting in a signature “ma-la” sensation that is both spicy and numbing.

    Notable dishes: Hot & Sour Tofu, Hot & Sour Wood Ear, Fish with Pickled Mustard Greens

    1. Strange Flavour: Known as “Guaiwei”（怪味）in Chinese, Strange Flavour is a complex and unique sauce combining sweet, salty, sour, spicy, and numbing flavours.

    Notable dishes: Bang Bang Chicken

    1. Sweet Fragrant Flavour: Spiciness is balanced with sweetness, using sugar or fruit juices for a pleasant and fragrant taste alongside the heat.

    Notable dishes: Silver Ear Fungus with Chrysanthemum Resin Rock Sugar Soup

    1. Sweet-Sour Flavour: Sichuan-style balance of sugar, vinegar, and salt, often mixed with garlic and ginger.

    Notable dishes: Sweet and Sour Pork

    1. Tangerine Peel Flavour: Dried tangerine peel（陳皮）adds a citrusy, sweet aroma to balance spiciness, providing depth in dishes like cold meats and contributing to the complex taste profile of Sichuan cooking.

    Notable dishes: Tangerine Peel Beef

    1. Tomato Flavour: A unique blend of tangy tomato, spicy chilli and savoury umami flavours. It typically includes ingredients such as fresh tomatoes, chilli peppers, garlic, ginger and soy sauce to create a delicious balance of sweet and heat in various dishes.

    Notable dishes: Tomato Matsutake Soup

    For reservations at Grand Majestic Sichuan for lunch, dinner and Majestic Brunch, please contact +852 2151 1299 or book via website directly.

    <<ENDS>>

    RESTAURANT INFORMATION

    Address – Shop 301, Alexandra House, 18 Chater Road, Central, Hong Kong

    Contact Number – +852 2151 1299

    Contact Email – reservations@grandmajesticsichuan.com

    Website – www.grandmajesticsichuan.com

    Instagram – @grandmajesticsichuan @blacksheeprestaurants

    ABOUT GRAND MAJESTIC SICHUAN

    Set in the prestigious Alexandra House, Grand Majestic Sichuan is a glamorous escape, where polished waiters perform punctilious tableside moves, the clink of Champagne glasses chimes through the air, and a jubilant energy courses through the dining room, temporarily suspended in fantasy under the glow of sparkling crystal chandeliers. The theatre of the space sets the scene for a fascinating journey into the flame-fired depths of Sichuan cookery, one of the most comprehensive and nuanced of all the regional Chinese cooking traditions.

    ABOUT CHEF THEIGH PHAN

    Born in Malaysia and raised in Singapore, Chef Theign Phan’s discerning palate was shaped by diverse influences from her upbringing. Her passion for food blossomed through travels and exposure to a melting pot of cuisines labelled under the “Asian” umbrella during visits to family in San Francisco. The pivotal moment occurred during her college graduation, inspired by a speech by the late chef Charlie Trotter, fuelling her determination to pursue a culinary profession. After years of global gastronomic exploration, Chef Theign found her calling in Hong Kong, where she joined the team at Ho Lee Fook before taking the lead at Saigonese grill house, Le Garcon Saigon. Three years later at the helm of Grand Majestic Sichuan, her path intertwined with acclaimed Sichuan food scholar Fuchsia Dunlop, whose cookbook, “Land of Fish and Rice,” was a notable early influence on her culinary journey. With a relentless curiosity and a deep-rooted connection to her Asian heritage, Chef Theign’s dedication to Chinese cuisine, particularly Sichuan, is evident in her innovative and passionately crafted dishes.

    ABOUT SICHUAN FOOD EXPERT, FUCHSIA DUNLOP

    Pulsating with heat and multi-layered in approach, traditional recipes mine the riches of China’s best-loved culinary tradition, and have been developed in collaboration with Fuchsia Dunlop, the authority on Chinese gastronomy in the English-speaking world. The London-based writer and professionally trained chef is the author of The Food of Sichuan (2019) (originally published as Sichuan Cookery/Land of Plenty), one of the most influential books ever written demystifying Sichuan food for western readers. The Chinese translation of her memoir Shark’s Fin and Sichuan Pepper was a bestseller in China and was followed by a Chinese edition of The Food of Sichuan. The winner of four James Beard Foundation awards, Fuchsia has appeared as a Chinese food expert on numerous radio and TV shows, including Anthony Bourdain’s Parts Unknown, and David Chang’s Ugly Delicious.

    ABOUT BLACK SHEEP

    Founded in 2012 by Syed Asim Hussain, Black Sheep is Asia’s most compelling hospitality movement with over 35 brands built on connected storytelling and a deep love for the people, places, times and memories that inspired them. At the intersection of art, culture, innovation and hospitality, Black Sheep crafts narrative-driven experiences that have revolutionised the hospitality industry in Hong Kong, the city it calls home, and abroad.

    A catalyst for the future of hospitality, Black Sheep is community-focused and committed to doing work with a social conscience that will make a positive impact on the world. By choosing to collaborate with others who dream big and by approaching their work with joy and optimism, Black Sheep crafts memories for the guests in the dining room and for those who are part of its journey and has woven itself into the fabric of hospitality’s future.

    Black Sheep has time and time again established itself as a pioneer in the field of service, defining its own brand and rules of hospitality. Its collective of work has received notable recognition from some of the world’s leading culinary awards including MICHELIN Guide, Asia’s 50 Best and La Liste.