New Sichuan Flavours at Grand Majestic Sichuan
From cold dishes to slow-simmered meats, piquant soups and a section dedicated entirely to street snacks, the layers of Sichuan cuisine unfold in tongue-tingling delight at Grand Majestic Sichuan, touching on the full glossary of flavour profiles: spicy, tingly, garlicky, sweet, sour, savoury, bitter, smoky, and flowery.
Showcasing various traditional regional cooking techniques, Chef Theign will introduce new and reinvented dishes that are well-known in the Sichuan canon. A cold appetiser that was first debuted during Fuchsia Dunlop’s visit, Jellyfish and Sweet-Sour Daikon features slivers of crunchy jellyfish and refreshing daikon with base flavours of sesame, Chinese vinegar, and sweetness. For seafood lovers, Gong Pao Lobster is sure to become a crowd-favourite, combining classic gong pao sauce with fresh Australian spiny lobster and cashew nuts.
A staple on Sichuan menus, Mung Bean Jelly with Hot Sour Sauce showcases a medley of textures from the in-house-made starch jelly, Fresh Calamari with Sichuan Peppercorn Sauce focuses on blanched calamari and crunchy beansprouts, alongside a sauce of Chinese vinegar, aromatic soy, garlic, spring onion, sesame oil and chilli oil. The perfect winter warmer, Chicken Pot sizzles with the flavours of doubanjiang, Sichuan peppercorn, and savoury natural chicken fats. Finally, the chef’s personal favourite Beef Short Rib Slices are stir-fried with house-made fermented chillis, fresh bamboo shoots and garlic blossoms.