CHEF THEIGN PHAN AND FOOD WRITER FUCHSIA DUNLOP REUNITE THIS NOVEMBER TO RECREATE THE SPIRIT OF CHENGDU’S “FLY RESTAURANTS” AT GRAND MAJESTIC SICHUAN FOR ONE NIGHT ONLY TOGETHER WITH A SPECIAL SICHUAN MASTERCLASS

Please download high resolution images of Grand Majestic Sichuan Here

[HONG KONG, 3rd NOVEMBER, 2025] Grand Majestic Sichuan by Chef Theign Phan welcomes back world–renowned Sichuan food expert Fuchsia Dunlop for a one-night-only collaboration on Thursday 13 November 2025, from 6pm onwards. The evening celebrates the exuberant, homespun spirit of Chengdu’s beloved Cangying Guanzi or “fly restaurants” with a 10-course sharing menu priced at HK$888 + 10% per guest.

A Celebration of Chengdu’s Legendary “Fly Restaurants”

Inspired by the bustling Sichuan CangYing GuanZi or “fly restaurants” – so named because their food is so delicious that diners flock to them like flies – the exclusive tasting menu pays homage to this unpretentious-yet-soulful culinary culture. Known for their honest, home-style cooking and spontaneous service, these eateries are the beating heart of everyday Sichuan life.

During a 2023 trip to Chengdu, Fuchsia and Chef Theign visited the iconic 30+ year old fly restaurant Dongziko Chenshi Liangfen, drawing inspiration from its lively energy and flavourful simplicity. In true fly restaurant style, the kitchen operates at a thrilling pace: cooks prepare and plate each dish immediately as it is finished, setting them out on long communal tables just outside the kitchen doors. Diners then crowd around to collect their chosen dishes, stacking small plates and bowls on their trays to bring back to their tables — no menus, no ordering. Guests tally their meal at the end, simply declaring what they have eaten.

Together on the night, Fuchsia and Chef Theign have reimagined this spontaneous and democratic dining ritual into a heartfelt ten-course menu that captures its essence: warming, vibrant and deeply personal. Guests can expect a flavour-packed journey through Sichuan’s diverse taste spectrum, with all-new dishes including Mapo Tofu with Abalone, Fish Fragrant Eggplant and Prawn Fritters, Home-style Mussels with Pickled Chilli and Celery, and Toothpick Lamb, alongside refreshing cold appetisers like Silken Beancurd with Avocado and Century Egg and Husband and Wife Mushroom Slices. True to tradition, the experience concludes not with dessert but with a comforting Pickled Mustard Greens Soup with Shredded Duck and Vermicelli.

A MasterClass on SiChuan Cuisine with Fuchsia Dunlop and Chef Theign

Unlock the secrets of Sichuan cuisine with world-renowned Sichuan food expert Fuchsia Dunlop and Chef Theign. The expert duo will guide you through the depths of Sichuan cuisine as you spend the afternoon exploring its history, tradition and technique, all while sipping on unlimited Champagne and three glasses of house cold brew tea. This masterclass will take place on 16^th November from 330pm, priced at HK$688 per guest for 12 guests only

For bookings/reservations for this special pop–up event and masterclass, please visit the website HERE.

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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 by Chef Theign Phan 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. Grand Majestic Sichuan was recently awarded by Foodie Forks 2025 as the Best Sichuan Restaurant of Hong Kong.

ABOUT SICHUAN FOOD EXPERT – FUCHSIA DUNLOP

London-based food writer and chef Fuchsia Dunlop is internationally recognised as the leading expert on Chinese gastronomy in the English-speaking world. A four–time James Beard Award winner, she is celebrated for demystifying Chinese regional cuisines through seminal works such as The Food of Sichuan (2019) – considered the definitive English–language text on Sichuan cooking – and her acclaimed memoir Shark’s Fin and Sichuan Pepper, a bestseller in China. Her writing has appeared in The Financial Times, The New Yorker, and The Observer, and she has been featured on Anthony Bourdain: 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 50 restaurants 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, with restaurants delivering Black Sheep’s signature hospitality in Singapore and Dubai.

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. Since 2015, Black Sheep has maintained the Black Sheep Family Fund, the company’s social impact arm and registered charity since 2023, dedicated to partnering with charities, mobilising global relief efforts and supporting the extended community. Since its inception, the Black Sheep Family Fund has been a cornerstone of Black Sheep’s mission, embodying the team’s belief that genuine hospitality begins with taking care of the community first and connecting the hospitality movement to a greater cause.

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 work has received notable recognition from some of the world’s leading culinary awards, including MICHELIN Guide, Asia’s 50 Best and La Liste.