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 flavor 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 flavor 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 recognizes the fundamental importance of key ingredients. Chilli bean paste, chili oil, soy sauce, sesame oil, peppercorns in various forms, and an assortment of dried chilies are cornerstones of their culinary creations. By carefully selecting and utilizing 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 chilies 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 chilies, garlic, ginger, and luscious yellow chicken fat.
The Jade Tiger Abalone and Wagyu Beef Tongue (HK$488) presents a fragrant and luxurious experience that harmonizes 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 chilies, 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 chili bean paste and baby leeks, and the Angus Beef Tenderloin Cubes (HK$348) with Chinese zucchini and spicy mustard, a unique twist on Sichuan flavors 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.
This exclusive offering is a celebration of exquisite flavours and culinary craftsmanship, promising a feast for the senses with every bite.
Grand Majestic Sichuan
Alexandra House, Shop 301, 3rd Floor, 18 Chater Rd, Central, Hong Kong
