麻辣燙 (已結業)

this is by far the worst Sichuan food experience. the problem with these so-called low-grade restaurants is that they thrive on " Michelin * "   and they forget to work on cuisine. The poorly trained staff looks like an underpaid one, with no zeal to serve customers, poor suggestions, bad presentations, and terrible food,  and I can go on and on . i also overheard a side table guest calling service staff that she ordered chicken noodles " Where is chicken in noodles " . will never go there nor recommend anyone—total waste of money .  繼續閱讀

Very good Situan Restaurant even for beginners. The dandan noodle is the best dandan noodle I had in Hong Kong. The service is nice, and the interior feels very Hongkongnese. I will not hesitate to recommend you to this place! The best Xituan Restaurant in Central! 繼續閱讀

Sichuan Food around the Globe as mentioned previously, suffers a similar fate to say ordering a Beijing Peking Duck or going to Yum Cha for Dim Sum. What's promoted is often only what people perceive the cuisine to be and nit picked by the restaurant operators, whereas the actual true definition of each regional cuisines are comprised of year of history and many more local dishes which define it's original cultural background. Chilli Fagara was the recipient of Michelin 1 Star status for a number of years, and nowadays in its new location it's got a Michelin Recommendation. The food here however remains one of the more impressive Sichuanese in town, along with Deng G. in Wanchai which cooks up the banquet elegant style in contrast. Spicy Peanuts as Appetizer -These are the more wetter types, sometimes they are fried.. Trio of Sichuan Appetizers at Chilli Fagara - The small dishes are meant to emulate the separate Flavors inside a Hotpot 麻辣烫 Malatang, but here served in their separate tasting profiles as a starter... Black Truffle Shredded Chicken Salad -The only not overly Sichuanese starter we ordered, since this modern salad starter was meant to have a cooling effect and won't numb our tongues from the 1st course.. Ginger Beef Glazed with Caramelized Garlic & Ginger-infused Sauce $168 薑煸蒜片牛肉 A homely Sichuan dish that tastes more like a sugary Beef Katsu with Ginger sauce, an addictive dish that is authentic but nowadays hardly found in Sichuan restaurants that only sell us the best selling Chili dishes. This is based on the Head Chef's Mom's recipe from home in Sichuan, who also happens to be the Consultant for the restaurant. Addictively despite being sweetish, a must order ~ 9/10 Mapo Tofu 麻婆豆腐 (全名: 阿婆麻辣豆腐) HKD $108 - 'Po' means Grandmother in Chinese, so this is considered a passed down recipe. The silken tofu are made locally but using a Japanese recipe, meaning they are thickly cubed, didn't fall apart yet remained supple soft. The meat sauce was not overly fermented beans salty, with a good amount of toasty Sichuan Peppercorn numbness and it's quite hot by default. Best Mapo Tofu I have tried in town so far... ~ 9.5/10 Vegetarian XO Sauce - These are super spicy, surprisingly! Fragrant Sole Fish - Cooked and Served with Jasmine Tea Leaves and ChiliHKD $208 竹網茶香龍利魚 A dish worthy of coming to this Michelin Grade Restaurant alone, that showcases a mixture of Traditional and Modern Sichuanese dishes - and this fish recipe stands out from the more typical Chili Poached Fish which is also served here. The tea aroma is encapsulating.. ~ 8.5/10 干扁肉鬆四季豆 Fried String Beans with Dry Chili, Pork Mince & Garlic - HKD $118Another well done dish. Not overly stringy nor dry, with right proportion of pork mince. This went well together with the rice.. ~ 8.5/10 Chili Paste and Red Oil Dumplings - 紅油抄手Very hot with the paste again, but addictive and well wrapped. On Par with the dumplings at Deng G., which over there has a sweeter sauce deliberately.. ~ 8.5/10 Toffee Banana with Pulled Sugar -This is probably more synonymous with Beijing Cuisine but was a sweet crunchy ending to the numbing and spicy meal, which is not typical of the toned down Sichuan restaurants in Hong Kong. A job well done from that aspect.. (Except for Deng G, which sells milder Sichuan food) Dark Chocolate Ice Cream with Chili -Just a reminder of the fiery food here, even the sweet ice cream ends on a spicy but rich chocolate note. A concept which is popular nowadays in both Mexican and Sichuan restaurants - which remembering Chili Pepper were introduced into China by the Columbian exchange from Mexico in the 15th Century! A Lovely Sichuan Restaurant - Some customers have labelled it as selling Expat's style Sichuan food, but I think it depends on what we order here. It caters to different crowds on the menu, and there are occasionally off-menu items which are more labour intensive and needs reservation. Think it is time for us to organize another Group Dinner here soon..______________________________Price: Around HKD $300 - $400 Per Person + 10%Food: ♕♕♕♕ 1/2 to ♕♕♕♕♕ 1/2Address: Shop E, No. 45-53, Graham Street,, Central中環嘉咸街45-53號地下E舖Ph: 2893 3330 繼續閱讀

Terrific sichuan menu with all time Ma, La and Tang favorites.Our recommendation:Imperial Deep Fried Prawns with chilli salt. It's hot & spicy (as you'd expect), but so addictive. Slightly crispy on the outside, so juicy and firm on the inside.Sichuan beef hot pot with ... chilli! the oil makes the beef so tender that it's worth the scorching heat of the chillies floating around.Fried green beans with minced pork is amazingly tasty and not too hot as well. The charred taste makes the dish even more savory.Too bad they stopped the tasting menu. It's also missing the shredded potato salad. 繼續閱讀

Passed soho yesterday and had a late lunch there. I got there around 2:30pm and the waitress had attitude and told me we had to leave in 30 minutes because they close at 3pm. Ok fine I sat down and order two kinds of noodles and one vege.I had to say the food was just soso and really spicy. The spice actually covered all other tastes so you don't really feel other things but really spicy... I have been to many decent Sichuan restaurants and I have to say this one doesn't qualify for its reputation as 2012 TravelAdvisor recommendation which the restaurant displayed at the entry door.PS. The portion was small and the noodles were just half-bowl. Don't think I will come again... cold attitude + only one way cooking for Sichuan food + overpriced dishes, why bother? 繼續閱讀