CHILLED FREE RANGE CHICKEN

TRUFFLE, CORIANDER

CRISPY BRANZINO FISH

SHANGHAINESE STYLE

CRISPY OKRA

MOUNTAIN YAM, SALTED EGG YOLK SAUCE

BRAISED WINTER MELON

CONPOY, DOUBLE CHICKEN STOCK

CRISPY SOFT SHELL CRAB

SICHUAN DRIED CHILI

WOK FRIED CHICKEN FILLET

GOLDEN GARLIC, BLACK BEAN, SICHUAN DRIED CHILI

POACHED BEEF PATTY

SICHUAN CHILI BROTH

POACHED GIANT GAROUPA FILLET

SICHUAN CHILI FISH BROTH

TWO HEADED SPEAR COCKTAIL

1935 is HK’s latest contemporary Chinese restaurant to enter Central’s dining scene. The modern and stylish space boasts city views, an intimate ambiance, and a unique menu of Sichuan dishes with Cantonese influence. The name, 1935, pays tribute to the founder’s grandmother by commemorating her birth year. Born in Sichuan but later moving to Hong Kong due to the civil war, she was a masterchef in her home town and later added Cantonese flavours to her cooking. Much of the menu is a remembrance of her special recipes. Our dinner started with fragrant Chilled Free Range Chicken with Truffle and Coriander, flavourful Crispy Branzino Fish Shanghainese Style, and addictive Crispy Okra with Mountain Yam and Salted Egg Yolk. We loved the refreshing Braised Winter Melon with Conpoy and Double Chicken Stock as a palate cleanser before moving onto the irresistible spicy dishes. The fiery Crispy Soft Shell Crab with Sichuan Dried Chili was the perfect explosion of flavour, and we loved the warming Poached Giant Garoupa Fillet in Sichuan Chili Fish Broth featuring large, meaty chunks of fish. Make sure to pair your meal with drinks from their innovative cocktail list which uses both Western and Chinese liquors to compliment the dining menu, the Two Headed Spear being one of our favourites. A perfect spot for those looking to try a modern take on classic Sichuan fare, and appreciate a stylish and romantic dinner setting.

https://www.facebook.com/1935restaurant/

19/F, M88 Wellington Place, 2-8 Wellington Street, Central

2156 1935