New Sichuan restaurant opening in Causeway Bay! @sichuan.rouge is led by acclaimed Sichuan chef Hu Taiqing and local culinary veteran Kenny Chan Kai Tak who was at the helm of the beloved but now defunct Yun Yan 雲陽. Like most contemporary Sichuan restaurants, it’s challenging the conventional notion that Sichuan cuisine must only be mala spicy by presenting dishes with a rich array of flavors. I was glad to be reunited with Chef Tak’s signature deep-fried sliced beef (燈影牛肉) - famous for its translucency when you hold it up against the light. Other favorites included the young pigeon with peppercorn (藤椒乳鴿) and chili fried smoked eel wrapped in pork intestine (辣子通心燻鰻) - the latter of which was so good I would go back just for this dish.
What we tried:
藤椒乳鴿
Young Pigeon with Pepper
岩鹽燈影牛肉
Deep-Fried Sliced Beef with Sichuan Peppercorn with Rock Salt
現磨貢布胡椒酸辣湯
Hot and Sour Soup with Freshly Ground Pepper
松茸瑤柱響螺頭
Double Boiled Matsutake and Conch Soup with Conpoy
辣子通心燻鰻
Chilli Fried Smoked Eels wrapped with Pork Intestines
麻婆豆腐龍蝦
Stir-Fried Coral Lobster Mapo Tofu
鐘水餃
Zhong Boiled Dumplings with Chilli Oil
成都擔擔麵
Chengdu Dandan Noodles
黑糖流心糍巴
Black Sugar Glutinous Rice Cake
流沙芝麻球
Lava Black Sesame Ball
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Sichuan Rouge 紅粧蜀語
Causeway Bay, Hong Kong
#supermelHK #supermelCWB
