Grand Majestic Sichuan
Executive chef Theign Phan of Grand Majestic Sichuan unveils seven new dishes to the menu that celebrates the diverse culinary landscape of Sichuan. spectrum of the classic 24 Sichuan flavour profiles. from the zesty kick of hot and sour tofu to the smoky delight of bamboo and broccolini wok-fried with Sichuan bacon.
A timeless Sichuan delicacy, Chilled Pork Belly with Spicy Garlic Sauce is reimagined with Australian Bangalow pork belly in garlic paste sauce, paired with cucumber slices; while Slow-Cooked Goose Liver with Spicy and Numbing Sauce offers a modern twist with goose liver slow-cooked in chicken fat, with a drunken sauce composed of fermented glutinous rice wine, house-made chilli oil and Sichuan peppercorn powder.
Inspired by the vibrant street food culture of Sichuan, the Hot & Sour Tofu features house-made tofu pudding, pickled vegetables and spicy and numbing sesame sauce, customisable with an array of flavourful toppings including crispy yellow beans and Sichuan peppercorn. Blending homestyle warmth with fragrant spiciness, the Smoked Bamboo and Broccolini showcases smoky bamboo shoots and crispy broccolini florets that pair harmoniously with fatty Sichuan bacon, fiery chillies and savoury fermented black beans.
Wok-fried Baby Prawn with Sugar Peas offers a salt-savoury flavour, featuring the subtle interplay of tender baby prawns and crispy sugar peas enhanced by the aromatic notes of yellow lantern chilli paste. For a taste of tradition with a modern twist, the Steamed Murray Cod with Chopped Salted Chillies is inspired by the iconic Hunan fish head with fermented chili peppers dish.
Last but not lease, the Dry-Fried Beef Slivers with Sichuan Chillies and Garlic Sprout is a beloved Sichuan classic that boasts a fiery kick from the marriage of tender beef slivers, crunchy bamboo shoots, and fragrant Sichuan chillies wok-fried with a special numbing spice mix.
Where: Shop 301, Alexandra House, 18 Chater Road, Central
DarkSide
DarkSide at Rosewood Hong Kong introduces Timeless Tales: Flavours of Kowloon’s Legacy. Spearheaded by Rosewood Hong Kong’s recently appointed director of bars, Bob Louison, this immersive experience delves deep into the rich history of Kowloon, offering a collection of eight cocktails that each unravel a chapter in a story that spans centuries.
Bruce Lee draws inspiration from the martial artist’s philosophy, combining cocoa butter-infused Grey Goose symbolising resilience, shochu representing adaptability, and milk-washed Plantation original dark rum for the courage to pursue one’s dreams – a true tribute to Bruce Lee’s enduring legacy. Embodying the resilience and community spirit that once thrived within Kowloon’s Walled City, The Walled City is crafted with char siu fat-washed bourbon, five spices honey syrup, soy sauce and hoisin sauce. And the Red Brick pays homage to the former Pumping Station in Kowloon, featuring peach, passionfruit, mango, citrus, hibiscus, nutmeg, chilli flakes and Fino Sherry.
Where: Level Two, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui
ROUCOU
Located in Soho, Roucou is a new bar slash omakase concept, offering an eclectic mix of artisanal cheese with a Japanese twist, by Royal Caviar Club.
