Sichuan House has opened its fourth branch in HK, located at the buzzing K11 Art Mall. The modern restaurant serves up the best in Sichuan cuisine, and the new branch specializes in Sichuan nourishing hot pots. Head Chef Wu Hung Chu, from Chengdu, has over 20 years of experience and has created fragrant and irresistible spicy hot pots with decadent ingredients. The spicy duck blood curd and bean curd soup base is comprised of 20 spices including two thorns pepper, bean paste and plenty of Sichuan peppers to create the vibrant and authentic flavour. We loved the abundant seafood platter including a whole lobster and the juicy and tender assorted beef platter which paired perfectly with the spicy soup. If you are craving dishes other than hotpot, Sichuan House also have a variety of traditional appetizers including the “Mouth Watering Chicken” and refreshing “Hometown Sliced Cuttlefish Salad”. For those looking for a few bites to pair with cold beer, try a selection of their Sichuan BBQ Skewers with the tender Wagyu Beef and Sliced Pork Belly Roll with Tomatoes as our favourites. Cool your mouths with their refreshing desserts as the ideal end to a truly authentic Sichuan dining experience.
Shop 314, 3/F, K11 Art Mall, 18 Hanoi Road, Tsim Sha Tsui