Grand Majestic Sichuan by Chef Theign Phan joins forces with Hong Kong seafood supplier Peter Seafood for an exclusive one-night-only dinner on 15 October, celebrating the seafood of Hong Kong and China’s coastal waters. Bringing together the restaurant’s bold Sichuan cooking with Peter Seafood’s expertise in sourcing premium seafood, the nine-course menu features catches from Hong Kong’s own shores to as far as Dalian, paired with fermented chillies, Sichuan peppercorns, pickled mustard greens and other classic Sichuan ingredients. Founded in 2012 by Peter Kam, Peter Seafood has grown from a two-person operation into a leading supplier to some of Hong Kong’s most celebrated restaurants.
Menu highlights include Chilled Cuttlefish Noodles with Sichuan fermented chillies, Fish-Fragrant Ruby Snapper with ginger, garlic and Sichuan chillies, and Bombay Duck Spring Roll with XO Sauce. Larger courses feature Sichuan Dry-Braised Kuruma Prawns, Pickled Mustard Green Yellow Croaker with Cold Skin Noodles and Golden Fish Broth, and Abalone and Pigeon Baked Rice with Wild Mushrooms, featuring abalone sourced from Dalian, nearly 2,000 kilometres from Hong Kong. The evening concludes with Chilli and Chocolate, a red chilli glutinous rice dumpling filled with chocolate ganache.
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.