by Aude
1935? The birth year of the restaurant founder’s grandmother who was a renowned chef in Sichuan before having to move Hong Kong because of the civil war and therefore having to adapt her Sichuan recipes to Canton cooking techniques creating her own unique signature dishes that the founder is now reiterating and sharing with his clients in his family run restaurant opened in January 2018.
1935? The birth year of the restaurant founder’s grandmother who was a renowned chef in Sichuan before having to move Hong Kong because of the civil war and therefore having to adapt her Sichuan recipes to Canton cooking techniques creating her own unique signature dishes that the founder is now reiterating and sharing with his clients in his family run restaurant opened in January 2018.
If the recipes are inspired by a grandmother, the design of the place has nothing to do with a grandma place! The place is elegant but again with a personal touch as it’s inspired by retro train cabin as a reminder of the grandma’s train journey to Hong Kong. The floor to ceiling windows provide beautiful natural light during the day and a beautiful scenic view over the buildings of Central at night. It’s actually funny, I’ve come to that that building several times before but always heading to 20/F for a Spanish feast at Fofo or some sangria on the rooftop but tonight is the first time I’m stopping on 19/F. Well, first impression is I should have made that stop way earlier.
Let’s order a cocktail while waiting for our food, shall we?
Let’s order a cocktail while waiting for our food, shall we?
A Carnation Say for me – Gin, Sake, Umeshu, Yuzu, Lime, Ginger Beer – yummy and refreshing.
And food now kicking off with the Chilled free-range Chicken with truffle and coriander (HKD 130) yummy and tasty, and the perfectly spicy (like not too much, just enough for you to enjoy the spices) Poached Homemade Wontons in Sichuan Chilli (HKD 60). Another yummy pick is the Branzino Fish (HKD 110) – a Shanghainese dish with the fish being cooked in a sauce made of vinegar, soy and Chinese wine. But hey you know me, it’s so yummy that I was definitely not gonna stop there and had to try a few others such as the addictive Sauteed String bean (HKD 130) and also the Fried king prawns with ginger, garlic, coriander and Sichuan chili sauce (HKD 60). You know what I love about this place? Is that unlike few other Sichuanese restaurants I've tried before, the spices here not unbearable! It’s just perfectly spicy and tasty.
And food now kicking off with the Chilled free-range Chicken with truffle and coriander (HKD 130) yummy and tasty, and the perfectly spicy (like not too much, just enough for you to enjoy the spices) Poached Homemade Wontons in Sichuan Chilli (HKD 60). Another yummy pick is the Branzino Fish (HKD 110) – a Shanghainese dish with the fish being cooked in a sauce made of vinegar, soy and Chinese wine. But hey you know me, it’s so yummy that I was definitely not gonna stop there and had to try a few others such as the addictive Sauteed String bean (HKD 130) and also the Fried king prawns with ginger, garlic, coriander and Sichuan chili sauce (HKD 60). You know what I love about this place? Is that unlike few other Sichuanese restaurants I've tried before, the spices here not unbearable! It’s just perfectly spicy and tasty.
Hong Kong Madame’s fav: so hard to choose between the so fresh and delicious Fresh Clams in Sichuan Chili broth (HKD 140) and the best Sichuan Dan Dan Noodles (HKD 85) I’ve ever had.
Definitely a place I will be back at, and already planning on taking visiting friends and family to this elegant and tasty yet affordable restaurant.
1935
19/F, M88 Wellington Place, 2-8 Wellington Place – Central
1935
19/F, M88 Wellington Place, 2-8 Wellington Place – Central
