For one night only on Thursday, 31 October, guests dining at Grand Majestic Sichuan will be able to experience the skills of four-time James Beard awardee Fuchsia Dunlop, who is returning to the lauded dining establishment for an exclusive collaborative menu with Chef Theign.
Chef Theign and Fuchsia will present a special menu that spotlights the diversity of Sichuan cuisine in a city with deep ties to the region’s culinary heritage.
Priced at HK$588 per guest (+10% service charge), the menu begins with a tantalising selection of appetisers, including the North Sichuan Cool Jelly & Razor Clams with Sichuan hot and sour sauce, elevating the popular northern Sichuan street snack with the addition of razor clams. Refreshing and non-spicy Chilled Green Soybeans from Fujian are also available with a mild ginger soy sauce.
The plump and juicy Prawn and Cabbage Dumplings are prepared with prawns instead of the usual pork and fragrant fish sauce in place of chilli oil, providing a classic Sichuanese twist.
For the main courses, highlights include the Flower-Cut Calamari with scorched green Hunan chillies showcasing meticulous Chinese knife skills and the Murray Cod Filet steamed with chopped salted red chillies.
Another standout dish is the Braised Duck and Konjac with aged Pixian chilli bean paste, offering a homestyle flavour experience never before tasted at the restaurant.
Finally, the Beef Slivers fried with Sichuan peppercorn, chillies, bamboo shoots and pickled young ginger introduces a classic “dry” no-sauce Sichuan dish to balance the mouthfeel during the meal, inspired by Fuchsia’s travels to Chengdu and Beijing.
The vegetable dish of the evening is a Stir-Fried Celtuce and Yam with garlic, which Fuchsia fondly remembers enjoying from her adventures in Yunnan.
The meal culminates with a simple yet savoury Chicken meatball Clear Soup with pea tendrils, followed by a sweet ending of ye er ba, leaf-wrapped and steamed glutinous rice Parcels with a filling of crunchy, candied peanuts—a final showcase of reinterpreted Sichuan street food.
As a surprise bonus course, guests will be treated to Silken Tofu with spicy sauce and crispy yellow beans, adding more anticipation to the already exceptional feast of Sichuan flavours.
The full collaborative menu by Chef Theign Phan and Fuchsia Dunlop, available on 31 October at Grand Majestic Sichuan, can be viewed Here.
The Majestic Brunch
In addition to the special collaborative menu, the Grand Majestic Sichuan is launching the ‘Majestic Brunch’, which will be available from Sunday, 3 November and every first and third Sunday thereafter.
The new ” Majestic Brunch ” is priced at HK$588 per guest (+10% service charge) and offers a true feast of Sichuan flavours. It includes unlimited appetisers, one choice of main course, unlimited servings of vegetables, rice, and noodle dishes, and optional two-hour free-flow beverage packages.
A highlight of the menu is the all-you-can-eat starters, such as Smacked Cucumber with garlic dressing, Chili Oil Beef Slices with fragrant chilli oil, Bang Bang Chicken with spicy sesame sauce, and Chili Oil Pork Wontons with aromatic sweet soy and chilli oil.
For the main course, guests can choose one dish from a selection, including Pickled Mustard Green Fish with grouper fillets in pickled mustard green broth, Tangerine Peel Beef infused with ten-year-aged tangerine peel, Firecracker Chicken with heaven-facing chillies, and Sweet and Sour Pork with Sichuan-style sweet and sour sauce.
Complementing the meal are unlimited plates of vegetable, rice and noodle dishes, such as Stir-fried Green Beans with hand-chopped Kurobuta pork, Preserved Vegetable Fried Rice with egg and cabbage, and Chef Theign’s famous Dan Dan Noodles served with hand-chopped Kurobuta pork in a spicy sesame sauce, finished tableside.
The brunch experience can be elevated with two hours of free-flow options, including selected beer and red and white wines priced at HK$398 and upgraded with Champagne for an additional +HK$198 per person. The Majestic Brunch kicks off on Sunday, 3 November, and will continue on every first and third Sunday: 17 November, 1 December, and 15 December.
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