Grand Majestic Sichuan

Grand Majestic Sichuan understands that great Sichuan cooking is not about aggression but control. The dining room leans into retro glamour with velvet banquettes, lacquer and low lighting, yet the kitchen, shaped by the collaboration between Sichuan authority Fuchsia Dunlop and chef Theign Phan, keeps its focus firmly on balance. Take the mouthwatering chicken: cool, slippery slices glossed in aromatic chilli oil—the peppercorn’s gentle hum building slowly. Fragrant spicy whole lobster brings theatrical scale, the sweet flesh lifted by a sauce that carries warmth, depth and just enough numbing. Meanwhile, a plate of  crisp, bright and quietly addictive Sichuan pepper bamboo shoots shows the kitchen’s restraint. This is Sichuan cooking that understands pleasure as much as technique; bold flavours delivered with composure. Service matches the room’s polish, guiding diners through the layers of heat with confidence.

Tatler Tip

After dinner, head to The Majestic Garden terrace bar for cocktails and a breezy nightcap above the city.