GRAND MAJESTIC SICHUAN ANNOUNCES RETURN OF FUCHSIA DUNLOP TO GRAND MAJESTIC SICHUAN FOR COLLABORATIVE MENU WITH CHEF THEIGN PHAN ON 31 OCTOBER, ALONGSIDE LAUNCH OF NEW “MAJESTIC BRUNCH” FROM NOVEMBER

Inspired by Hong Kong’s love affair with Sichuan food, esteemed Chinese food expert Fuchsia Dunlop and Executive Chef Theign Phan reunite for one night only on 31 October 

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[HONG KONG, 22^nd October, 2024] Unravelling one of the most complex cuisines in the Chinese canon, Grand Majestic Sichuan breaks the mould of conventional Chinese restaurants with its extravagant décor, sleek European-style service and an enviable wine list to complement the diverse and fiery flavours on the plate. Transported back in time to the heyday of 1970’s supper clubs, diners are invited to embark on a sensational journey into the flame-fired depths of Sichuan cookery with a menu developed by Executive Chef Theign Phan in collaboration with renowned Sichuan food expert Fuchsia Dunlop.

On Thursday 31 October, for one night only, guests dining at Grand Majestic Sichuan can look forward to a special appearance by four-time James Beard awardee Fuchsia Dunlop, who makes an anticipated return to showcase an exclusive collaboration menu with Chef Theign. Additionally, Grand Majestic Sichuan is thrilled to announce the launch of Majestic Brunch, launching on Sunday, 3 November and on every first and third Sunday thereafter.

SPECIAL COLLABORATIVE MENU ON 31 OCTOBER

On 31 October, Chef Theign and Fuchsia will present a special collaborative menu, spotlighting the diversity of Sichuan cuisine found in a city with deep ties to the region’s culinary heritage.

Priced at HK$588 per guest (+10% service charge), the menu begins with a tantalising selection of appetisers, including the North Sichuan Cool Jelly & Razor Clams with Sichuan hot and sour sauce, elevating the popular northern Sichuan street snack with the addition of razor clams, alongside the refreshing and non-spicy Chilled Green Soybeans from Fujian, paired with a mild ginger soy sauce. The plump and juicy Prawn and Cabbage Dumplings are prepared with prawns instead of the usual pork and with fish fragrant sauce in place of chilli oil, to provide a classic Sichuanese twist.

For the main courses, highlights include the Flower-Cut Calamari with scorched green Hunan chillies, showcasing meticulous Chinese knife skills and the Murray Cod Fillet steamed with chopped salted red chillies. Another standout dish is the Braised Duck and Konjac with aged Pixian chilli bean paste, offering a homestyle flavour experience never before tasted at the restaurant. Finally, the Beef Slivers fried with Sichuan peppercorn, chillies, bamboo shoots and pickled young ginger introduces a classic “dry” no-sauce Sichuan dish to balance the mouthfeel during the meal, inspired by Fuchsia’s travels to Chengdu and Beijing.

The vegetable dish of the evening is a Stir-Fried Celtuce and Yam with garlic, which Fuchsia fondly remembers enjoying from her adventures in Yunnan. The meal culminates with a simple yet savoury Chicken Meatballs Clear Soup with pea tendrils, followed by a sweet ending of ye er ba, leaf-wrapped and steamed Glutinous Rice Parcels with a filling of crunchy, candied peanuts – a final showcase of reinterpreted Sichuan-street food.

As a surprise bonus course, guests will be treated to Silken Tofu with spicy sauce and crispy yellow beans, adding an extra layer of anticipation to the already exceptional feast of Sichuan flavours.

The full collaborative menu by Chef Theign Phan and Fuchsia Dunlop available on 31 October at Grand Majestic Sichuan can be viewed HERE.

NEW MAJESTIC BRUNCH FROM 3 NOVEMBER ONWARDS

Priced at HK$588 per guest (+10% service charge), the new “Majestic Brunch” offers a true feast of Sichuan flavours including unlimited appetisers, one choice of main course, unlimited servings of vegetables, rice and noodle dishes and optional two-hour free-flow beverage packages.

Highlights of the menu feature all-you-can-eat starters like Smacked Cucumber with garlic dressing, Chilli Oil Beef Slices with fragrant chilli oil, Bang Bang Chicken with spicy sesame sauce and Chilli Oil Pork Wontons with aromatic sweet soy and chilli oil. For the main course, guests can choose one dish from a selection including Pickled Mustard Green Fish with grouper fillets in pickled mustard green broth, Tangerine Peel Beef infused with ten-year aged tangerine peel, Firecracker Chicken with heaven facing chillies and Sweet and Sour Pork with Sichuan-style sweet and sour sauce. Complement the meal with unlimited plates of vegetable, rice and noodle dishes, such as Stir-fried Green Beans with hand-chopped Kurobuta pork, Preserved Vegetable Fried Rice with egg and cabbage and Chef Theign’s famous Dan Dan Noodles served with hand-chopped Kurobuta pork in a spicy sesame sauce, finished tableside.

Elevate your brunch experience with two hours of free flow options including selected beer, red and white wines priced at HK$398 and upgrade with Champagne for an additional +HK$198 per  person. The Majestic Brunch kicks off on Sunday, 3 November and will continue on every first and third Sunday: 17 November, 1 December and 15 December.

For reservations or bookings at Grand Majestic Sichuan, please contact via EMAIL or call +852 2151 1299.

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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.grandmajesticsichuan.com

Instagram – @grandmajesticsichuan @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 CHEF THEIGN PHAN, GRAND MAJESTIC SICHUAN

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 SICHUAN FOOD EXPERT, FUCHSIA DUNLOP

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.

ABOUT BLACK SHEEP

Founded in 2012 by Syed Asim Hussain, Black Sheep is Asia’s most compelling hospitality movement with over 35 brands 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.

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. 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 of work has received notable recognition from some of the world’s leading culinary awards including MICHELIN Guide, Asia’s 50 Best and La Liste.