From noodle houses to fine dining establishments, these are the best restaurants spicing things up with hot chillies and fragrant herbs
Fiery chillies and bursts of complex flavours are not the only labels to describe Sichuan cuisine correctly. From numb and fiery mala dishes to complex sweet and sour courses accented with flavours layered with heat and tartness of vinegar, the complexity of Sichuan cuisine is just as variant as the many faces and identities of each dish, moving beyond chilli-oil-laden dishes. Below are our picks for the places that best represent Sichuan on a plate in Hong Kong.
Deng G
Fine execution with balanced flavours is key to Deng G’s success. Following the footsteps of culinary consultant Deng Huadong, a master chef in Chengdu with exceptional expertise in Sichuan cuisine, Elite Concepts’ Deng G is home to some of the most original flavour profiles of Sichuan cuisine. While chilli-laden dishes are popular, it is the masterful technique to handle non-hot dishes that are beyond mellow and mild. Start with the restaurant’s popular kung pao prawns, where the addition of vinegar lightens the rich dish, introducing a fruity sweetness to the course. The supreme cabbage consommé is deceptively simple: a clear chicken consommé is served with a wedge of slow-braised napa cabbage, an excellent specimen that highlights the lighter side of Sichuan cuisine.
Deng G, 2/F, 147 Queen's Road East, Wan Chai, Hong Kong; +852 2609 2328
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