The signature tongue-numbing element of Sichuan cuisine is addictive, and Sichuan is arguably Hong Kong’s most popular Chinese regional cuisine after Cantonese. Complementing the numbing spice, Sichuan cuisine also offers a balance of sweet, salty, and sour flavours that rival Thai.
For legit Sichuan cuisine in Hong Kong, check out our guide to the restaurants that take our taste buds on edible journeys to Chongqing and Chengdu.
Hong Kong’s top Sichuan restaurants
Chilli Fagara
Operating for 18 years and counting, Chilli Fagara is Hong Kong’s most well-known Sichuan restaurant, consistent in its quality and loyal to its network of trusted growers and producers in China’s Chongqing province. Spicing it up (literally) in celebration of nearly two decades of success in Hong Kong, chef Chan Kai Ying continues to impress diners with popular dishes such as mouth-watering chicken (HKD148), fried rice peppered with fresh bird’s-eye chilli (HKD188), and beef short ribs in Sichuan sauce (HKD588), heavy on the Sichuan peppercorn. In addition, Chilli Fagara’s vegan and vegetarian options shine amongst Hong Kong’s Sichuan restaurants.
Chilli Fagara, 7 Old Bailey Street, Soho, Central, 2796 6866/2796 6766, book here
Grand Majestic Sichuan
Grand Majestic Sichuan by Black Sheep is our choice for the swankiest Sichuan dining experience in town, with an impressive menu that’s been designed in collaboration with Sichuan food expert Fuchsia Dunlop. Head chef Theign Phan proves that Sichuan cooking is not all about spice, and her menu capably showcases the 24 flavour profiles that are central to the cuisine. It’s difficult to choose favourites, but we particularly adore the chilli oil pork wontons (HKD208), kung pao chicken (HKD308), and pickled mustard green fish (HKD458). Finished tableside, Grand Majestic’s dan dan noodles (HKD228) are authentically delicious, presenting chewy strands of noodles tossed in a lusciously creamy and spicy sesame sauce gilded with hand-chopped Kurobuta pork.
Grand Majestic Sichuan, Shop 301, 3/F, Alexandra House, 18 Chater Road, Central, 2151 1299, book here
Qi – House of Sichuan
Despite losing its Michelin star, Qi – House of Sichuan never fails to delight, both here in Hong Kong at its stylish Wan Chai and Quarry Bay outlets and at its outpost in Singapore. Qi is another Sichuan spot where the chilli oil wontons (HKD88) and dan dan noodles (HKD78) are bona fide. Additional menu signatures include the boneless chicken in chilli sauce (HKD85), roasted cumin pork ribs (HKD148), and sugar-glazed ginger and scallion beef (HKD168) – nailing the full spectrum of Sichuan cuisine’s bold flavours.
Qi – House of Sichuan, Shop 12, 2/F, J Senses, 60 Johnston Road, Wan Chai, 2527 7117, book here
Qi – House of Sichuan, 2/F, Berkshire House, Taikoo Place, 25 Westlands Road, Quarry Bay, 3579 8339, book here
San Xi Lou
San Xi Lou’s original restaurant in Mid-Levels has shut, but its sister branches in Causeway Bay and Tsuen Wan are still going strong. The Sichuan-style stewed fish (HKD438/HKD498) is a must-order, showcasing high-quality catfish sourced from the AAAA-grade Xinfengjiang Reservoir in Heyuan. Traditionalists will enjoy the marinated cold chicken with peanut in spicy sauce (HKD268/HKD388), braised vermicelli and minced pork with chilli bean paste (HKD138), and mapo tofu (HKD148). Another five-star option at San Xi Lou is hotpot, with the Sichuan-style spicy broth a favoured soup base. Also offering a selection of Cantonese dishes, the restaurant’s Sichuan influence dominates, even on the dim sum menu.
San Xi Lou, Shop B, 17/F, Lee Theatre Plaza, 99 Percival Street, Causeway Bay, 3795 8522
San Xi Lou, Shop 120–122, B1/F, Tsuen Wan Plaza, 4–30 Tai Pa Street, Tsuen Wan, 2667 7208
Twelve Flavors
For Sichuan dry hotpot, Twelve Flavors is where it’s at, yours for the eating at a whopping 24 branches around the city. The hotpot is customisable right down to how much spice you can handle (mild/medium/extra hot). Then it’s time to select as many toppings as you fancy (five is the minimum), from sliced beef (HKD51) and pork neck (HKD42) to bean curd and veg galore. The cauliflower (HKD28), fresh bean-curd sheets (HKD28), and sliced lotus root (HKD28) toppings rock our world. If you’re not in the mood for hotpot (and you love pork), we recommend the double-cooked pork belly (HKD98) with a side of dry-fried string beans with minced pork (HKD68).
Twelve Flavors, multiple locations across Hong Kong
Yu
This cosy, unassuming restaurant near Times Square, open for nearly 15 years, delivers classic and affordable Sichuan fare. The chilli oil drenching many of their dishes truly hits on the heat scale. You can’t go wrong with any of the noodle plates, from the dan dan dan noodles with minced pork (HKD52), to the cold noodles with shredded chicken and sesame paste (HKD68), to the spiced braised eel with leek and noodle in soup (HKD78). In terms of smaller plates, Yu’s humble spicy marinated cucumber (HKD47), marinated aubergine (HKD47), and marinated black fungus (HD47) are veggie flavour bombs. To cool the burn, an order of refreshing soya milk with cucumber (HKD32) is a must.
Yu, 4 Yiu Wa Street, Causeway Bay, 2838 8198
811 Sichuan Cuisine
With branches in Causeway Bay and Mong Kok, you should never be too far away from a Sichuan fix at 811. One of the most in-demand Sichuan dishes in Hong Kong at the moment is pickled vegetable fish (HKD258/HKD358), and this eatery delivers a version that’s tangier than most. The fiery “casseroles” get our seal of approval too. The hot and spicy mixed pot (HKD258) is loaded with pig intestine, shrimp, luncheon meat, and veg, whilst the hot and spicy shrimp pot (HKD278) is ideal for seafood fans. There’s also a hot and spicy vegetable pot (HKD218) for those with a plant-based inclination.
811 Sichuan Cuisine, 13 Lan Fong Road, Causeway Bay, 2882 6811, book here
811 Sichuan Cuisine, 33 Nelson Street. Mong Kok, 2481 3030, book here
Sijie Sichuan Restaurant
An epicentre for Sichuan cuisine in Hong Kong, the Causeway Bay outlet of family-run Sijie is located just opposite Yu (see above). Sijie is a private kitchen, where customers pay a fixed HKD360 per person to relish an assortment of traditional Sichuan dishes (the amount of food varies according to the number of diners) in the homey space. Highlights are the Sichuan cold noodles and pork belly in spicy garlic sauce for appetisers and the Chongqing-style poached fish, beef with pickled peppers, and Chongqing deep-fried hot chicken for mains. The salt-and-pepper shrimp and stir-fried asparagus lettuce are non-spicy winners we rate. Note that Sijie is a cash-only establishment.
Sijie Sichuan Restaurant, 10/F, Bartlock Centre, 3 Yiu Wa Street, Causeway Bay, 2802 2250
Sijie Sichuan Restaurant, 1/F, Aubin House, 171–172 Gloucester Road, Wan Chai, 2896 0070
