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Sichuan Lab
Photograph: Courtesy Sichuan Lab/Marcus Tse

Best Sichuan restaurants in Hong Kong

Get sizzling with our pick of the best Sichuan restaurants in town

Written by
Time Out Hong Kong
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With social distancing relaxed, everyone is excited to dine out once more, and we're burning to get right back into the incredible Hong Kong food scene. So why not get sizzling with Sichuan food. Whether you’re looking to challenge your taste buds with hotpot or discover new levels of this incredible cuisine, these are some of the best Sichuan restaurants in Hong Kong to help turn up the heat. 

RECOMMENDED: Need more inspiration? Try out the newest restaurants Hong Kong has to offer or work your way through the list of the best restaurants worth trying.

Hong Kong’s best Sichuan restaurants

  • Restaurants
  • Chinese
  • Wan Chai
  • price 3 of 4

Besides utilising fresh produce with multidisciplinary cooking techniques, what Deng G does exceptionally well is exercise restraint, especially when it comes to using cooking oil, resulting in a more intense and cleaner experience on the palate. The menu is peppered with Sichuan classics that are executed superbly, including smoked fish, yu xiang prawns, crispy fish in spicy sauce, and much more. The Sichuan kick is there, but it doesn't punch you in the face, making Deng G definitely worth a visit, particularly for those who like their spice level dialled down.

  • Restaurants
  • Chinese
  • Wan Chai

Sichuan Lab offers a sizzling mix of time-honoured classics, think poached mandarin fish in chilli broth and mapo beancurd, as well as newfangled creations like 52-degree slow-cooked duck breast and an intriguing tongue-tingling dessert in the form of green peppercorn with vanilla gelato. The restaurant also offers hotpot with eight different soup bases and various spice levels. Opt for the hottest Sichuan-style stewed mutton broth, which is great for spice lovers, or if you think you're hard enough!

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  • Restaurants
  • Chinese
  • Prince Edward

Twins Liangpi specialises in serving Sichuan spicy noodles. It provides a wide range of options, including the iconic Chongqing liangpi, sour and spicy noodles, and other authentic Sichuan dishes like saliva chicken. Twins always receive raving reviews, and there is definitely a good reason for that. The kick of heat from the spicy broth with the al dente bites of cool liangpi should complete a meal that powers up your day.

  • Restaurants
  • Causeway Bay

A family-run business, this place is great for those who love spicy food. The mother runs the kitchen, making some of the spiciest dan dan noodles known to man, while the son and daughter run the floor. Expect to get sloppy but utter satisfied. Highlights from the menu include Sichuan styled prawns with garlic and spicy salt, poached fish, Sichuan cold noodle, spicy pork dried green beans, and cucumber with hot and sour sauce, among others.

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  • Restaurants
  • Chinese
  • Central
  • price 1 of 4

At the risk of sounding a tad cliché, the food here really is crazy. Apart from serving up your usual Sichuan faves like dan dan noodles, spicy and sour potato noodles, chilli marinated chicken and more, this Central joint is most famous for its Boot Boot chicken. A traditional Sichuan dish, this dish first started out as chicken skewers in a bowl of tongue-numbing spices, oils, and broths. Over time, people got bored of just eating chicken, and so they began adding different vegetables and meats into the mix. The Boot Boot chicken we see now usually consists of various meats and seafood like squid and prawns, as well as vegetables such as mushrooms, lotus roots, potatoes, and even quail egg!

  • Restaurants
  • Chinese
  • Tsim Sha Tsui

Specialising in Chengdu cuisine, the food here places a huge emphasis on striking the right balance between the subtle and the numb-and-spicy. Fu Rong is masterful at mixing in various spices and aromas into dishes like bonbon chicken with chilli in a handmade sugar mould, thinly sliced pork belly with cucumber in a garlic marmalade and more. Take a seat at the outdoor terrace, which overlooks Victoria Harbour, to make your meal here an unforgettable dining experience. 

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  • Restaurants
  • Soho

Da Ping Huo is one of the earliest and most beloved private kitchens to open in Hong Kong and has operated its Central business for more than 20 years. Everything here is a work of art, from the interiors to the plating and dishes, attracting many for a taste of their speciality Sichuan goodies. Signature dishes include poached fish in chilli oil, marinated chicken in Sichuan chilli sauce, fried chicken with dried chillies and, of course, dan dan noodles.

  • Restaurants
  • Causeway Bay

Making diners’ tastebuds happy  or afire – is San Xi Lou, best known for its numbingly spicy hotpot and authentic Sichuan dishes. The head chef insists on using the freshest of ingredients and broths made from a secret recipe. Try the chilli and pepper chicken, mapo tofu with lobster, and stewed Mandarin fish with green chillies and Sichuan peppercorn. The Sichuan hotpot is also a huge draw here and there are two-section yin yang hotpots available for anyone who wants to get in on the action with a milder broth. 

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  • Restaurants
  • Chinese
  • Wan Chai

One of our favourite Sichuan restaurants is the Twelve Flavor branch in Kennedy Town. Surround yourself with Chinese décor, from the lanterns and folding screens to Panda plushies, and make yourself comfortable at one of the cushioned benches. The must-try here is the mouth-numbing and spicy dried hotpot. Diners have a choice of 25 ingredients to throw in, including sliced beef, pig’s intestines, chicken cartilage, and bean curd skin, which will then be mixed with a secret-recipe sauce and 12 different kinds of spices (hence the name) flown in from Chengdu. The rest of the menu brims with other spicy creations and nothing here is bland. 

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