Following shortly after the reopening of Ho Lee Fook, Black Sheep Restaurants have announced the opening of their next restaurant concept—Grand Majestic Sichuan, a Sichuan restaurant that blends together European-style service, luxe restaurant touches and fiery hot Sichuan dishes.
Now open in Central’s Alexandra House, the restaurant promises to be a luxurious escape from the city. Designed by Sydney-based interior designer Melissa Collison, the grand dining room emulates a '70s-era supper club and has been dressed in marble, silk and Gucci wallpapers. Two bars pour craft cocktails and an Old World-focused wine, while a lush terrace allows diners a view of the city. The name, Grand Majestic Sichuan is a nod to the now-closed Majestic Restaurant & Nightclub, an iconic Cantonese restaurant in North Point during the 1960s.
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The menu is a collaboration between head chef Robert Wong, previously of award-winning Sichuan restaurant Chilli Fagara, and Fuchsia Dunlop, an English writer and cook who specialises in the art of Sichuan cuisine. Dunlop has written several culinary books on Sichuan cuisine, such as The Food of Sichuan and Shark's Fin and Sichuan Pepper. She has also appeared as a Chinese food expert on multiple television shows including Anthony Bourdain’s Parts Unknown and David Chang’s Ugly Delicious.
The menu is wide-ranging, showcasing everything from cold dishes and slow-simmered meats, to soups and a section dedicated entirely to street snacks. Not to be missed are dishes like Chongqing-style 'firecracker chicken' served on a bed of chillies; the bang bang ji, a classic tender poached chicken in sesame sauce; grass-fed beef tenderloin with 10-year aged tangerine peel; and locally caught red snapper boiled with red chillies.