GRAND MAJESTIC SICHUAN × PRINCE AND THE PEACOCK PRESENT “MALA MEETS MASALA” AND “INDIAN AND SICHUAN CROSSFIRE” ON 15th JULY & 30th JULY  

A two-night collaboration exploring the shared heat, spice, and bold flavours of Sichuan and Indian Cuisines

Please download high resolution images of Grand Majestic Sichuan and Prince and the Peacock here

[HONG KONG, 22^nd JUNE, 2026] This July, two of Hong Kong’s most visually striking dining rooms come together for a pair of collaborative dinners that explore the natural parallels between Sichuan and Indian cuisine through spice, smoke, fermentation, aromatics, and fire. Taking place across two evenings at their respective restaurants, Chef Theign Phan of Grand Majestic Sichuan and Chef Palash Mitra of Prince and the Peacock present two distinct menus shaped around the interplay between mala and masala, with both cuisines rooted in warmth, complexity, and layered spices.

Priced at HK$888 + 10% per guest for a total of 11 dishes, both dinners reflect an exchange between two cuisines that, while geographically distant, share a common language of heat, depth, fermentation, and bold seasoning.

On 15^th July at Grand Majestic Sichuan, “Mala Meets Masala” takes a more sauce-driven and flavour-layered approach, weaving together Sichuan techniques with Indian spices, pickles, chutneys, and curries.

On 30^th July at Prince and the Peacock, “Indian and Sichuan Crossfire” shifts toward smoke, char, and the grill, with kebabs, skewers, tandoor-fired meats, and seafood infused with numbing peppercorns, chilli oils, and Sichuan aromatics.

MALA MEETS MASALA: 15^th JULY AT GRAND MAJESTIC SICHUAN

Hosted at Grand Majestic Sichuan, the first dinner explores the softer, more nuanced side of spice through chilled dishes, pickles, fermented sauces, slow-cooked curries, and smoke.

The evening begins with a series of appetisers including cucumber flowers dressed in Sichuan hot and sour sauce with shallots and sesame seed; chilled red amaranth with Sichuan spicy sesame sauce; fenugreek fritters paired with fermented orange chilli and Chinese tamarillo; and house-made tofu with Indian green mango took.

Among the mains, steamed razor clams are served with crispy rice and Pollichathu – a slow-cooked sauce of shallots, coconut, and curry leaves; while Kung Pao Bombay duck chilli fry introduces sunflower seeds and dry chilli aromatics to the intensely savoury Indian fish preparation. Pu-er tea smoked chicken is paired with Yakhni Pulao, a fragrant basmati rice cooked with chicken fat and morel mushrooms, while a “Sea of Chillies” interpretation featuring cheese and vegetables is served alongside spring onion roti. Additional dishes include paneer with green peas and mushrooms, alongside stir-fried cabbage finished with lychee vinegar, garlic, and Sichuan chillies.

A chilled soup of chaas and tangerine peel combines salted buttermilk, cumin, chilli, and Sichuan green peppercorn for a refreshing but gently numbing finish before dessert concludes with fresh mango slices served alongside Sichuan chilli salt.

INDIAN AND SICHUAN CROSSFIRE: 30^th JULY AT PRINCE AND THE PEACOCK

The second dinner at Prince and the Peacock takes a more primal, fire-led direction, built around smoke, grilling, and open flame cooking.

The menu opens with a thali-style tasting platter featuring hara salad with cucumber, radish, and tomato dressed in Sichuan garlic sauce; achari bamboo shoot and green mango pickle; tea smoked duck samosa with mint chutney; and chilli paneer skewers with onion and capsicum.

A crab and corn soup scented with Sichuan red peppercorn leads into a progression of grilled mains served with mint chaas. Kuruma prawns are enriched with Sichuan chilli bean paste, garlic, and brown butter, while Eastern star grouper is coated in a numbing spice rub and paired with tomato and samphire chutney. Clove-smoked three yellow chicken kebab is finished with scorched Sichuan chillies and leeks, while firecracker mutton chaap incorporates heaven-facing chillies and Sichuan peppercorns for a deeper, smokier heat. Tandoori pork ribs arrive glazed with Sichuan-style mouthwatering chilli oil.

The savoury courses conclude with Hakka noodles seasoned with spicy green chillies, sweet aromatic soy, garlic, and Xacuti spice before dessert transitions back into Indian flavours with custard apple rabdi and jalebi pearls.

For reservations of both events this July, please visit Grand Majestic Sichuan website at HERE or Prince and The Peacock website at HERE. 

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GRAND MAJESTIC SICHUAN RESTAURANT INFORMATION

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

Contact Number – +852-2151-1299

Contact Email – reservations@thegrandmajesticsichuan.com

Website – www.thegrandmajesticsichuan.com

Instagram – @GrandMajesticSichuan @cheftheign @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 GRAND MAJESTIC SICHUAN’S HEAD CHEF, THEIGN 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.

PRINCE AND THE PEACOCK RESTAURANT INFORMATION

Address – 1/F, Central Magistracy, Tai Kwun, 1 Arbuthnot Rd, Central, Hong Kong

Contact Number – +852 2154 6104

Contact Email – reservations@themagistracyhongkong.com

Website – https://www.themagistracyhongkong.com/prince-and-the-peacock

Instagram – @princeandthepeacock @chefpalashmitra

ABOUT PRINCE AND THE PEACOCK

As Black Sheep Restaurants embarks on Phase Two of its revival of Tai Kwun’s Central Magistracy, Founder Syed Asim Hussain and Chef Palash Mitra unveil Prince and the Peacock, a culinary journey into an era where kingdoms were savoured, and empires were reflected in the decadence of their banquets. Chef Palash, known for New Punjab Club – the world’s only Punjabi restaurant with a MICHELIN star – draws inspiration from his experiences in royal Indian palaces to offer guests a glimpse into the opulence and beauty of the nation’s majestic past through dishes that honour the culinary tapestries of royal courts. The 60-seat restaurant is envisioned by Joyce Wang of Joyce Wang Studios, whose design philosophy juxtaposes the essence of grand, yet understated residences with the vibrancy of Indian royal homes, meticulously integrating regal Indian furniture and honouring traditional Indian craftsmanship in collaboration with local artisans. The room encapsulates the essence of an era where cuisine itself was a testament to royal power, offering a sensory journey that revives the grandeur of bygone times.

ABOUT CHEF PALASH MITRA

Leading the kitchen brigade at Prince and the Peacock is Chef Palash Mitra, a maestro of Indian cuisine. With roots deeply embedded in the flavours of Bengal and Gujarat, Chef Palash’s expertise shines through in each dish, weaving together narratives of tradition and innovation. His illustrious culinary journey – from renowned establishments in London to the acclaimed one MICHELIN-starred New Punjab Club – has culminated in the grandeur of Prince and the Peacock, where he masterfully crafts dishes that elevate Indian dining to new heights.

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.