GRAND MAJESTIC SICHUAN BY CHEF THEIGN PHAN UNVEILS ALL NEW SEASONAL DISHES, DESSERTS, THE MAJESTIC GARDEN HAPPY HOUR AND BAR SNACKS

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[HONG KONG, 2^nd February, 2026] Grand Majestic Sichuan, the glamorous Alexandra House destination by Black Sheep Restaurants, continues to evolve its bold narrative of fiery cuisine and old-world opulence with a refreshed menu of new dishes and desserts, extension of its now weekly available Majestic Sunday Brunch and the launch of new bar snacks and Happy Hour at The Majestic Garden. Central’s most captivating al fresco hideaway now tempts guests with Sichuan-inspired cocktails and bar snacks from just HK$58 daily, setting the stage for sundowners, after-work gatherings and weekend revelry.

New Dishes at Grand Majestic Sichuan

The refreshed á la carte menu with up to 10 new dishes showcases the fiery breadth of Sichuan cookery: a balance of chilled appetisers, hearty claypots and wok-fried signatures that highlight the region’s numbing spice, layered heat and rich umami.

• Chilled Poached Chicken with Numbing Chilli Oil (HK$208)

A classic appetiser of tender poached chicken bathed in Sichuan peppercorn and chilli oil, enriched with garlic and sesame for a refreshing yet fiery start.

• Chilled Jellyfish with Chinese Mustard Oil & Fermented Chilli (HK$198)

Jellyfish, cucumber and celery tossed in mustard oil and fermented chilli – delivering a crisp, tangy and spicy bite that awakens the palate.

• Crispy Dragon Claw Mushroom with Chinese Tamarillo Sauce (HK$218)

Dragon claw mushrooms, lightly battered and fried to a golden crisp, paired with a tangy tamarillo-based sauce that balances acidity and umami.

• Fish and Lamb Pot (HK$498)

A rustic, homely Sichuan favourite featuring freshwater grouper fish and New Zealand lamb ribs simmered together – prized for its layered umami depth and warming, hearty flavours.

• Green Peppercorn Clam Pot with Porous Tofu (HK$408)

A vibrant dish highlighting clams and tofu with the bright, citrusy punch of fresh green Sichuan peppercorns.

• Braised Beef Slices with Sichuan Dry Spice (HK$388)

Thinly sliced beef steeped in a fragrant blend of roasted dry spices, showcasing the mala numbing-spicy profile for which Sichuan is famous.

• Sichuan Cold Noodles (HK$198)

A vegetarian-friendly version of the Chengdu street classic, with chilled noodles in red and green chilli dressing, garlic and vinegar. Optional shredded chicken may be added.

• Fragrant Spicy Lobster (HK$1,288)

Inspired by Chengdu’s iconic spicy crab, this dramatic dish wok-tosses whole lobster with a medley of Sichuan aromatics for a fiery showpiece.

A Sweet Finale: New Desserts

Grand Majestic Sichuan also introduces new desserts that reimagine Sichuan street classics with refinement:

• Almond Pudding (HK$108)

A reimagined almond milk sweet soup but set and chilled like a pudding, served with jasmine tea peach compote and almond crumble

• Tangerine Cake (HK$128)

A sponge cake infused with aged tangerine peel, paired with poached pear and Pu Erh tea cream.

Majestic Garden: Daily Happy Hour from 5-8pm

Guests can unwind daily at The Majestic Garden from 5pm to 8pm with a curated menu of drinks and snacks, all priced at just HK$58 + 10%.The happy hour menu features a trio of bar bites – the Smacked Cucumber with garlic dressing, Bang Bang Chicken with spicy sesame sauce and Crispy Chicken Parcels with house-made spicy and numbing salts. Explore a playful lineup of bold, spice-kissed Happy Hour cocktails:

• Pineapple Daiquiri – Havana 3yo, op rum, pineapple, banana, lime
• Majestic Bird – Jamaican rum, Campari, toasted sesame, strawberry, pineapple, lime
• Swizzle Park (non alcoholic) – Cucumber, mint, lime, simple, saline
• House Spirits with Mixers
• House Beers

Wine lovers can also enjoy Larry Cherubino’s acclaimed ‘Folklore’ Sauvignon Blanc Semillon or Cabernet Sauvignon Merlot from Western Australia — also just HK$58 + 10% a glass.

Majestic Garden: New Bar Snacks

The Majestic Garden, Central’s most captivating al fresco hideaway, now tempts guests with a dedicated menu of Sichuan-inspired bar snacks, perfect for sharing over cocktails:

• Chilled Edamame Beans with Sichuan Chilli & Aromatic Salt (HK$108)

A classic drinking snack turned fiery – edamame beans tossed with dried chillies and aromatic numbing salt for a bold, addictive finish.

• Smacked Garlic Cucumber with Garlic Dressing (HK$108)

Fresh cucumber lightly “smacked” and dressed with garlic, vinegar and soy for a cooling yet pungent bite that balances spicy cocktails.

• Sichuan Peppercorn Baby Bamboo with Spring Onion & Soy (HK$118)

Tender baby bamboo shoots marinated with spring onion, soy and green Sichuan peppercorns, offering a crisp, numbing and refreshing profile.

• Crispy Chicken Parcels with Spicy & Numbing Salt (HK$128)

Popcorn-style fried chicken parcels dusted with a Sichuan peppercorn spice blend – hot, numbing and highly snackable.

• Sichuan Beef Jerky with Chilli Oil & Sesame Seeds (HK$168)

Thin beef slices marinated in chilli oil, sesame and soy, then dried into a chewy, intensely spiced jerky.

• Spicy Baby Squid with Numbing Salt (HK$158)

Baby squid dusted in flour and deep-fried, coated with numbing salt and chillies.

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.

<<ENDS>>

RESTAURANT INFORMATION

Address – Shop 301, Alexandra House, 18 Chater Road, Central, Hong Kong

Contact Number – +852-2151-1299

Contact Email – reservations@grandmajesticsichuan.com

Website – www.grandmajesticsichuan.com

Instagram – @grandmajesticsichuan @cheftheign @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 BLACK SHEEP     

Founded in 2012 by Syed Asim Hussain, Black Sheep is Asia’s most compelling hospitality movement with over 50 restaurants 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 conscious 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 work has received notable recognition from some of the world’s leading culinary awards, including MICHELIN Guide, Asia’s 50 Best and La Liste.