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2017-04-07
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Over the years, I have built up a much higher tolerance level of spicy food. From having zero endurance, to loving spicy food. Having heard Deng G for quite some time, I am more than exciting to try out their Sichuan food. Deng G is founded by Chef Deng who has more than 40 years of experience in Sichuan cuisine and he pledged to bring the most authentic North Chinese food to us in Hong Kong. This is why we can see this new restaurant in the middle of QRE in Wan Chai.The restaurant has two floo
Over the years, I have built up a much higher tolerance level of spicy food. From having zero endurance, to loving spicy food. Having heard Deng G for quite some time, I am more than exciting to try out their Sichuan food. Deng G is founded by Chef Deng who has more than 40 years of experience in Sichuan cuisine and he pledged to bring the most authentic North Chinese food to us in Hong Kong. This is why we can see this new restaurant in the middle of QRE in Wan Chai.
The restaurant has two floors with a lower floor mainly for a classy but affordable Baijiu bar with some small bites, while the upper floor is a spacious bright opening dining area with some private rooms available too! After seated, we were then served with a couple of snacks including salted roast peanuts, spicy pickled carrots and cabbages, and these "Funky Cashews" that has a mix taste of sweet, savoury, sour, and spicy all the same time!
p.s. the cashews are highly addictive so make sure you have some self control
Deng's mule $120A Chinese style cocktail using non-traditional liquor like Baijiu. The Baijiu that was used in this cocktail was wu liang jiong, which is a "Spiced" type of Chinese white wine, giving a kick to this drink.
It only needs a few drops for that strong liquor to mix nicely with an oriental concoction of vodka infused in ginger, compressed lemon, ginger reduction & organic ginger soda. The liquor does make a big difference to the drink because it has a lot more fragrant when compared to any other liquor out there.
Homemade Barley & Sour Plum drink $40If you are not into alcohol, the restaurant does have a few healthy drink options including these two light and refreshing drink. I liked how they are not too sweet, just how I like it.
Sliced pork with garlic chilli $75There are a couple of appetisers I would order whenever I go to any Sichuan restaurants and this is one of them. Slightly different from those commercial ones at other places, Deng G 's flavour is not all about spicy but it's about the spices. The thinly sliced pork is complimented with some "cat's ear" which is actually just some chewy dough, absorbing all those flavourful chilli sauce.
Ox tongue and tripes medley $75Another favourite appetiser goes to this 夫妻肺片with 3 different parts of a cow including ox tongue, beef stomach, and beef shin. Each of them has a completely different texture and they harmony does a pretty beautiful medley I would say. The flavours has been absorbed into each piece and the flavour just gush out once you bite into it.
Once again it's not super spicy that would overkill the delicious beef taste, instead, the aroma of the spices and that hint of numbing effect is what it is all about.
Wu La spicy mandarin fish $388Instead of ordering the traditional boiled fish in red chilli soup. We have chosen a peppery soup base which is not as spicy but it is another level of flavour in my point of view. Imagine having a big bowl of really scrumptious on point extremely peppery savoury soup that would shield you from winter, while quite a generous amount of mandarin fish slices are swimming in the soup, waiting for you to enjoy them.
The fish is delicately sliced very thinly and they are still absolutely soft, in a good way. The flavour of the mandarin fish is light and somewhat grassy.
Just like the traditional one, there are lots of been shoots and grass noodle along with the soup and you won't want to skip them as they have absorbed all the flavours from the soup. We tried not to leave a single drop of the soup lol
Braised beef rib with mild red oil $398It's not too common to see this kind of braised beef rib dish in Sichuan restaurant. I must say that it is probably a fusion version between Chinese and Western cuisine. I don't mind it though because the rib was perfectly tender and you can almost see the shiny sort of silvery surface from each piece.
The portion is very big for this price and we were not disappointed. If you wish to change up the flavour a little bit, you may want to dip it into the dried chilli flakes on the side to give an extra kick.
Fermented glutinous rice in ice powder $30It's always nice to have someone to cleanse out palette after a long spicy meal full of strong spices. This little cup of dessert can be commonly found in many Sichuan restaurants in Hong Kong. The fermented taste from the glutinous rice is pretty unique so this dessert is going to leave a mark in your memory for sure.
Dumplings in osmanthus soup $30The restaurant does pretty good sweet dishes and I was surprised by the good quality of this traditional Chinese dessert, glutinous rice ball dumpling in floral soup. Not too sweet and the filling of the balls are nice and runny.
If you are a Sichuan food lover, I would definitely highly recommend you to come here to understand more about this cuisine. It's not just about being dead spicy or dead numb, the combination of the traditional Chinese herbs is the lady behind the curtain! Lastly, We also have to mention that the service was excellent as the staff is very attentive, friendly and most importantly, chatty!
张贴
