Grand Majestic Sichuan by Chef Theign Phan unveils an exciting seasonal refresh, introducing up to 10 new à la carte dishes that showcase the bold, layered flavours of Sichuan cuisine, from chilled appetisers to hearty claypots and wok-fried signatures defined by numbing spice and rich umami.
Highlights include Chilled Poached Chicken with Numbing Chilli Oil, Braised Beef with Sichuan Dry Spice, Green Peppercorn Clam Pot, and a dramatic Fragrant Spicy Lobster inspired by Chengdu’s iconic spicy crab. A new Sichuan Cold Noodles and Fish & Lamb Pot further celebrate the region’s depth and diversity.
To end on a sweet note, new desserts such as Almond Pudding with jasmine tea peach compote and Tangerine Cake with Pu Erh cream reinterpret traditional flavours with a refined touch.
The Majestic Garden also launches a daily Happy Hour (5–8pm) with drinks and bar bites priced at HK$58 + 10%, alongside a new menu of Sichuan-inspired snacks. from smacked cucumber and spicy edamame to crispy chicken parcels and beef jerky, perfect for pairing with cocktails in Central’s al fresco hideaway.
For reservations for lunch, dinner, drinks and weekly Sunday Majestic Brunch at Grand Majestic Sichuan, please visit website at HERE.
Editor’s Note
Majestic Brunch is now also served every Sunday in Grand Majestic Sichuan, please visit here for more details and bookings.