Inspired by the legacy of Majestic Restaurant & Night Club, a ritzy Cantonese restaurant that shone as the crown jewel of North Point in the 1960s, Grand Majestic Sichuan sits on the third level of Alexandra House, a stylishly-appointed dining room lending new meaning to decadence and revelry. Draped in marble, velvet and silk, the dramatic setting is brought to life with a fanciful glass ‘birdhouse’, two bars and a lush open terrace framed by the glass-walled skyscrapers of Central’s business district. Manned by a fleet of impeccably dressed captains and steeped in a sense of occasion, the grandiose dining room sets the scene for a fascinating journey into Sichuan food traditions, drawing from centuries of culinary history cultivated in the hot and humid hinterlands of China.

 

Pulsating with heat and multi-layered in approach, traditional recipes mine the riches of China’s best-loved culinary tradition, and have been developed in collaboration with Fuchsia Dunlop, the authority on Chinese gastronomy in the English-speaking world. The London-based writer and professionally trained chef is the author of The Food of Sichuan (2019) (originally published as Sichuan Cookery/Land of Plenty), one of the most influential books ever written demystifying Sichuan food for western readers. The Chinese translation of her memoir Shark’s Fin and Sichuan Pepper was a bestseller in China and was followed by a Chinese edition of The Food of Sichuan. The winner of four James Beard Foundation awards, Fuchsia has appeared as a Chinese food expert on numerous radio and TV shows, including Anthony Bourdain’s Parts Unknown, and David Chang’s Ugly Delicious. Collaborating with Head Chef Robert Wong to create time-tested recipes, they are executed with a refined touch by the seasoned industry veteran who rose to acclaim after attaining a MICHELIN star for three consecutive years at local Sichuan institution, Chilli Fagara.