Sichuan Rouge

If only tongue-numbing dishes come to mind when you think of Sichuanese food, then be sure to pop over to Sichuan Rouge in Causeway Bay. Led by Sichuanese chef Hu Taiqing and local veteran Kenny Chan, this sleek restaurant aims to showcase fine Sichuan cuisine that’s not only limited to mala. Order appetisers like razor clam with Sichuan peppercorns or chilled South African abalone with Hangzhou chillies, before moving onto mains like smoked eel wrapped with fried pork intestines, mapo tofu with lobster, or twice-cooked pork with black bean and soybean paste.