In 2005, third-generation restaurateur Tracy Wong established this Sichuan restaurant. Now, it’s one of the best in the city. Authentic cooking based on recipes that have been passed down through the generations is the order of the day here. It’s an award-winning recipe which garnered a Michelin star for two consecutive years. ‘Ma’ Sichuan peppercorns obviously feature prominently, as do spicy ‘la’ dishes and the vibrant ‘tang’ dishes. Time Out recommends: Chicken with caramelised garlic and ginger, ma po tofu and emperor's chilli prawns.
|Venue name:||Chilli Fagara||Contact:|
G/F, 51A Graham St
|Opening hours:||Mon-Fri 11:30am - 3pm, 5pm - 11:30pm ; Sat & Sun 12pm - 3pm; 5pm - 11:30pm|