• GRAND MAJESTIC SICHUAN UNVEILS BOLD NEW SICHUAN DISHES AND FLAVOURS BY CHEF THEIGN PHAN

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    [HONG KONG, 21st May 2024] Transported back in time to the heyday of 1970’s supper clubs, guests at Grand Majestic Sichuan are invited to embark on a sensational journey into the flame-fired depths of Sichuan cookery with a menu developed by Chef Theign Phan.

    Grand Majestic Sichuan is proud to introduce 8 new dishes to the a la carte menu (now with a total of 49 dishes on the menu showcasing 20 types of SiChuan flavour profiles). Renowned for her prowess in elevating traditional Sichuan dishes, the new menus promise a blend of tradition and innovation, showcasing the complex interplay of Sichuan Cuisine’s 24 types of flavour profiles and sensations – sweet, sour, numbing, spicy, salty, bitter, mustard, smoked, umami and more – that defines Sichuan cuisine.

    New Seasonal Dish Introduction by Chef Theign Phan

    Returning to the basics, the kitchen team recognises the fundamental importance of key ingredients. Chilli bean paste, chilli oil, soy sauce, sesame oil, peppercorns in various forms and an assortment of dried chillies are cornerstones of their culinary creations. By carefully selecting and utilising these essential elements, they provide a trusted taste of Chengdu-style Sichuan cuisine.

    New dishes by Chef Theign on the updated menu include the Shredded Local Three Yellow Chicken (HK$158) with Sichuan peppercorns and chillis, featuring poached and hand-shredded local chicken tossed in numbing spring onion oil, dressed with chopped chillies and Sichuan peppercorn sauce. The Jellyfish and Cucumber (HK$188) dish combines delicate jellyfish with crispy cucumber in numbing spring onion oil and spicy radish slivers. Stir-Fried Seasonal Mushrooms (HK$188) with local Three Yellow Chicken oil is inspired by the use of mushrooms in regional Chinese cuisines, featuring foraged mushrooms sizzled with Yunnan green chillies, garlic, ginger, and luscious yellow chicken fat.

    The Jade Tiger Abalone and Wagyu Beef Tongue (HK$488) presents a fragrant and luxurious experience that harmonises the best of land and sea with Sichuan peppercorn broth, celtuce and radish. The melt-in-your-mouth Wok-Fried Grouper Fillets (HK$368) feature wok-seared grouper fillets with a medley of dried chillies, celery, and leeks, boasting a subtle spiciness and maximum wok hei. Indulge in the home-style goodness of succulent Twice-Cooked Pork Belly (HK$268) enhanced with premium Pixian chilli bean paste and baby leeks, and the Angus Beef Tenderloin Cubes (HK$348) with Chinese zucchini and spicy mustard, a unique twist on Sichuan flavours with creamy mustard sauce.

    To conclude the meal on a sweet note, guests can enjoy the Sticky Red Date Pudding (HK$128) with caramel and ginger pudding, a warm and comforting dessert highlighting Chinese red dates.

    Note to Editors on Sichuan Flavour Profiles

    • Shredded Local Three Yellow Chicken (Sichuan pepper flavour)
    • Jellyfish and Cucumber (Sichuan pepper and salt flavour)
    • Stir-Fried Seasonal Mushrooms (scorched chili flavour)
    • Jade Tiger Abalone and Wagyu Beef Tongue (mala spicy numbing flavour)
    • Wok-Fried Grouper Fillets (red oil flavour)
    • Twice-Cooked Pork Belly (home style flavour)
    • Angus Beef Tenderloin Cubes (mustard flavour)

    This exclusive offering is a celebration of exquisite flavours and culinary craftsmanship, promising a feast for the senses with every bite.

    For all reservations at Grand Majestic Sichuan, please visit SevenRooms HERE or e-mail HERE.

    <<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 @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 by Head Chef Theign Phan, 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 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.