GRAND MAJESTIC SICHUAN AND PETER SEAFOOD PRESENT A CELEBRATION OF LOCAL SEAFOOD OFFERING ON 15 OCTOBER FOR ONE NIGHT ONLY

A one-night-only dinner explores the meeting of Sichuan cookery and exceptional seafood sourced from Hong Kong and across China

Please download high resolution images of Grand Majestic Sichuan and Peter Seafood here

[HONG KONG,  24^th September 2026]  Grand Majestic Sichuan by Chef Theign Phan, the glamorous Alexandra House destination by Black Sheep Restaurants, joins forces with Hong Kong’s seafood supplier Peter Seafood for a one-night-only dinner showcasing the beauty of the local seafood offering of Hong Kong & China seas on Thursday, 15 October 2026.

Bringing together Grand Majestic Sichuan’s bold, flame-fired approach to Sichuan cookery with Peter Seafood’s expertise in sourcing and handling premium seafood, the special menu turns its attention to the waters surrounding Hong Kong and beyond. Across nine courses, seafood sourced from as close as Hong Kong’s own shores to as far as Dalian, nearly 2,000 kilometers away, is paired with fermented chillies, Sichuan peppercorns, pickled mustard greens and other hallmarks of the region’s cuisine.

Peter Seafood is an Aberdeen-based seafood supplier started in 2012 by Peter Kam. Originally just a 2-person team with his wife they have now expanded to being one of Hong Kong’s biggest seafood suppliers sourcing live chilled and frozen products from Hong Kong and around the world.  Starting from small independent restaurants, Peter Seafood’s clientele has now expanded to award-winning restaurants from MICHELIN Guide, 50 Best Restaurants, hotels and more.

A Celebration Showcase of Local Catch at Grand Majestic Sichuan

The evening begins close to home with seafood sourced from Hong Kong waters. Chilled Cuttlefish Noodles pairs cuttlefish with Sichuan fermented chillies, crispy beans and chilli oil, followed by a Fish-Fragrant Ruby Snapper with ginger, garlic, Sichuan Chilies, drawing on the sweet, sour and aromatic profile of the classic Sichuan yu xiang flavor combination.

Chilli Corn Stir-Fried with Crispy Anchovies and Crispy Rice brings together locally sourced anchovies with sweet corn, chilli and crisp grains of rice, before Bombay Duck Spring Roll with XO Sauce transforms the delicate fish, sourced approximately 150 kilometers from Hong Kong along the southern Guangdong coast, into a crisp, savoury bite.

The menu then moves into its larger courses. Stir-Fried Conch Slices with Trio of Green Chilies and Sichuan Peppercorn pairs conch from the Guangdong–Fujian coastline, approximately 150–200 kilometers from Hong Kong, with the fresh fragrance and numbing character of green chilies and Sichuan peppercorn.

Sichuan Dry-Braised Kuruma Prawns follows, applying a classic Sichuan preparation to the sweetness of seafood, before Pickled Mustard Green Yellow Croaker with Cold Skin Noodles and Golden Fish Broth turns to yellow croaker sourced from Fujian, approximately 873 kilometers from Hong Kong.

For the final savoury course, Abalone and Pigeon Baked Rice with Wild Mushrooms brings land and sea together. The abalone travels the furthest of the evening’s featured seafood, sourced from Dalian, approximately 1,984 kilometers from Hong Kong, and is paired with pigeon, wild mushrooms and baked rice.

The dinner concludes with Chilli and Chocolate, featuring a Red Chilli Glutinous Rice Dumpling with Chocolate Ganache, bringing the heat of Sichuan into the evening’s final sweet course.

From Shore to Table

The provenance of the seafood forms a thread throughout the special dinner showcase, tracing the distance each ingredient travels before reaching Grand Majestic Sichuan: 

Grand Majestic Sichuan x Peter Seafood takes place for one night only on Thursday, 15 October 2026, with seats limited to approximately 80 guests. The nine-course menu is priced at HK$888 + 10% per person. For bookings / 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.