GRAND MAJESTIC SICHUAN REINVENTS WEEKEND BRUNCH WITH AN ALL-NEW SICHUAN ‘SHAO KAO’ EXPERIENCE STARTING THIS JULY

A bold new brunch inspired by the flames and smoke of Sichuan barbecue, available exclusively every Saturday, Sunday and Public Holiday

Please download high resolution images of Grand Majestic Sichuan here

[HONG KONG, 7^th JULY, 2026] This July, Grand Majestic Sichuan by Chef Theign Phan unveils an entirely reimagined Weekend Brunch experience, introducing a new format inspired by the flavours and atmosphere of a traditional Sichuan Shao Kao (烧烤) restaurant. Translating directly to “barbecue”, Shao Kao is a beloved style of dining across China, where ingredients are seasoned generously, kissed by fire and enjoyed alongside punchy cold dishes and ice-cold drinks.

Available every Saturday, Sunday and Public Holiday, the new brunch takes a smokier, bolder and spicier turn than Grand Majestic Sichuan’s usual offering, with a menu designed around flame-forward flavours and large-format dishes inspired by the lively barbecue restaurants of Chengdu.

NEW WEEKEND BRUNCH INSPIRED BY SICHUAN BBQ RESTAURANTS

Priced at HK$588 + 10% per guest, the experience begins with an array of all inclusive cold appetisers: bright, refreshing dishes that gradually build anticipation before the arrival of heavily seasoned seafood, meats and poultry. Crisp Sichuan Vegetable Pickles, refreshing Chilled Celtuce Strips tossed with Sichuan peppercorn oil, Chilli Oil Potato Strips, classic Shredded Chicken, and slippery-crunchy Sichuan Peppercorn Jellyfish offer contrasting textures and delicate spice, creating a deliberate progression throughout the meal.

Warm appetisers then turn up the intensity. Firecracker Crispy Tofu arrives tossed with facing heaven chillies and house-made mala oil, while Chilli Oil Pork Wontons deliver familiar Sichuan comfort through aromatic sweet soy and fragrant chilli oil. Hot and Sour Tofu, inspired by the beloved Sichuan street snack douhua, combines silky house-made tofu with century egg and a punchy hot-sour dressing.

At the heart of the experience are large-format mains inspired by Sichuan barbecue traditions, where seafood and meats are wok-seared or roasted to recreate the smokiness and drama of open flames. Guests may select one main per person from dishes including Whole Calamari wok-seared and paired with scorched chillies and leek sauce; Spiced Fish Collar dressed with a house-made chilli and Sichuan peppercorn spice blend; Garlic Butter Tiger Prawns finished with spicy brown butter; and Chilli Salt Three Yellow Chicken, cured overnight before roasting and wok-searing for added crispness.

For guests looking for an even more indulgent option, premium supplements include Sichuan Grilled Beef Steak (+HK$88), featuring Australian ribeye dressed with peppercorn spring onion oil, crispy garlic and peanuts, alongside Spiced Cumin Lamb Chops (+HK$88) inspired by northern Chinese barbecue traditions. A vegetarian Roasted Whole Eggplant with spicy garlic sauce offers a nod to one of Sichuan’s most beloved street-side barbecue dishes.

To complete the experience, guests can enjoy unlimited servings of classic Sichuan side dishes designed to round out the meal. Highlights include Mapo Tofu, Fish Fragrant Eggplant, Smoked Bamboo and Broccolini, Egg Fried Rice, and Sichuan Chilled Noodles dressed with spicy sesame sauce, bringing familiar flavours into a brunch format that feels both indulgent and distinctly Grand Majestic.

Speaking on the new direction, Head Chef Theign Phan shares: “When people think of Sichuan cuisine, they often think immediately of hotpot or classics like Mapo Tofu. But Shao Kao culture is such a huge part of dining in Chengdu. I wanted to recreate that atmosphere and flavour journey through brunch; the progression from lighter cold dishes into bold grilled flavours, all with that feeling of gathering around the table and sharing.”

The new Weekend Brunch launches this July and will be available every Saturday, Sunday and Public Holiday exclusively at Grand Majestic Sichuan. For reservations, please visit 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.

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.