影片
港鐵銅鑼灣站 A 出口, 步行約3分鐘
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電話號碼
93706345
70454963 (WhatsApp)
營業時間
今日營業
12:00 - 15:00
17:30 - 02:00
星期一至六
12:00 - 15:00
17:30 - 02:00
星期日
12:00 - 15:00
17:30 - 01:00
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
優惠
🥘踏進餐廳彷彿瞬間穿越至舊時老成都 這裡主打高級川菜 餐單嚴選四川本地珍稀香草及辛香香料 裝潢巧妙糅合復古與現代元素 深色木紋桌椅以及懸掛於屋樑的中式紅燈籠 在舊式霓虹燈牌襯托下 營造一種懷舊雅緻的氛圍.【涼菜】岩鹽燈影牛肉 | 馬定蒜泥白肉| 藤椒老壇海鮮泡菜| 滋味夫妻肺片.開場數道涼菜中 最印象深刻的是岩鹽燈影牛肉 將肥瘦分明的牛肉薄片炸至酥脆如紙 在燈光照射下晶瑩剔透 以四川花椒 紅糖與岩鹽調味 甜中帶辣 麻而不嗆.【湯品】酸辣湯用了柬埔寨現磨貢布胡椒 湯底香氣醇厚 酸中透辣卻不刺喉 口感溫潤爽朗 .【主菜】辣子通心燻鰻 | 宮保脆茄蝦球 | 水煮安格斯牛| 毛血全家旺 | 乾煸四季豆| 鐘水餃.▪️辣子通心燻鰻辣子通心燻鰻以秘製豆瓣醬醃漬 師傅將煙燻後的白鱔去骨處理 釀入以秘製豆瓣醬醃漬的豬大腸 工序相當繁複 外層的大腸煙韌軟糯 魚肉緊實細嫩 配上乾辣椒與花椒添香 口感層次豐富 .▪️毛血全家旺這是四川街頭小吃 將四川人愛用的鴨血 黃鱔 牛柏葉 午餐肉等食材入饌 淋上香麻辣的紅湯 湯頭濃而不膩 一口下肚香味層層堆疊.▪️宮保脆茄蝦球未能嚐得太辣的話可以試試宮保脆茄蝦球 味道酸甜開胃帶微麻 入口外酥內嫩 以花椒點綴 整體風味更具層次.▪️水煮安格斯牛與傳統水煮牛不同 此道菜式選用美國安格斯牛小排 肉質細膩滑嫩 湯底以逾40種四川香料熬煮多時 濃郁稠滑 麻辣鮮香 是當晚很喜歡的菜式之一.【麵食】擔擔麵軟硬適中 麵條彈牙掛汁 紅油與花椒香氣交融 麻辣鮮香 鐘水餃餡料飽滿多汁 配上微辣的紅油醬汁 入口鮮香帶麻辣餘韻.【甜品】甜品有黑糖流心糍巴 外層的酥脆口感與溫熱的黑糖漿交融 口感軟糯 甜而不膩 金柚藍冰粉晶瑩剔透 入口沁涼解膩 為整頓川菜盛宴帶來清新的結尾 .餐廳由國內川菜名廚親自主理 致力顛覆外界對川菜即重辣的刻板印象 無論是重口味或是嚐辣的愛好者 相信都能夠獲得味蕾的驚喜 若餘興未盡 更可步至旁邊姊妹品牌的港式火鍋店續攤 喜愛中菜的話 這裡絕對是銅鑼灣與親友共聚的中菜推介之選💁🏻♀️
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🌟✨ Enjoying a culinary adventure at the newly opened Sichuan restaurant, where tradition meets innovation! My wife and I were thrilled to experience the artistry of renowned chefs Hu Taiqing and Chen Qide.We started with the 🍖 garlic pork belly, where the delicate slices of pork were perfectly paired with rich garlic sauce and homemade spicy oil. Each bite was a delightful balance of flavor—simple yet stunning.Next, we savored the 🥢 prickly ash seafood pickles, featuring tender abalone and fresh shrimp infused with aromatic flavors. It was a refreshing dish that truly brought a vibrant touch to our table.The 🍲 sliced Angus beef was another highlight, with its thinly sliced meat melting in our mouths. The sweet and spicy notes combined with the alluring aroma made it an unforgettable experience.We also tried the 🍜 freshly ground peppercorn hot and sour soup, a spicy and fragrant dish that warmed our hearts. The tangy and numbing flavors were perfectly balanced, making it a must-try.The 🍆 Kung Pao eggplant with shrimp was an exquisite blend of crunchy eggplant and succulent shrimp, drizzled with a deliciously sweet and spicy sauce, creating a memorable taste sensation.One of the most innovative dishes was the 🌶 spicy smoked eel, featuring smoked eel stuffed with a special spicy bean paste. The crunch of the peppers perfectly complemented the tender eel, making it addictive!We couldn’t resist the 🥩 boiled Angus beef, a luxurious twist on the classic, where tender Angus beef soaked in a rich red oil broth left us craving more.To accompany our meal, the 🥗 stir-fried green beans offered a fragrant crunch, while the 🍝 Chengdu dan dan noodles showcased perfectly cooked noodles with a spicy kick, making it an ideal solo dish.
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SiChuan Rouge is the hottest new spot for those craving authentic Sichuan with a luxe touch! This restaurant redefines fine Sichuan dining at truly approachable prices. Step inside and you’ll find yourself transported to 1930s Shek Tong Tsui—the spacious, elegant interiors, inspired by vintage nightlife, set a romantic, glamorous vibe (perfect for date night or a chic gathering) 🕯️🎷..Every dish is an explosion of mala and numbing peppercorn magic: the starring deep-fried sliced beef with crunchy numbing peppercorn tastes almost like Sichuan-style beef jerky—crisp, spicy, and unforgettable 🥩🌶️. .Another highlight is the chilli-fried smoked eel wrapped in crispy pork intestine; smoky, rich, and absolutely bursting with flavor. And don’t miss the Sichuan-style boiled Angus beef: tender, lean cuts steeped in spicy, mouth-numbing sauce for the ultimate comfort food experience 🍲🥢..Would absolutely come back—especially when I need a serious mala and numbing spiciness fix! This new restaurant really hits the nail as a fine Sichuan cuisine with its authentic ingredients!
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同一個位，其實佢哋都有做川菜 — 「紅粧蜀語」由國內知名當代川菜大師胡太清師傅及入行逾半世紀的本地川菜名廚陳啟德師傅強強聯手，結合大師級的川菜烹調技藝及嚴選自四川的地道食材及香料，做出性價比高嘅精緻川式菜。菜單設計堅守「麻、辣、鮮、香」川味真諦，打破坊間對「川菜即辣」的固有觀念！佢呢度嘅酸辣湯同平時飲嘅好唔同。呢個柬埔寨胡椒味會重好多。就連水煮牛肉，佢比較潔身。成都version 麻同蒜蓉比較多。𝗪𝗛𝗔𝗧 𝗪𝗘 𝗢𝗥𝗗𝗘𝗥風味涼菜✨ 馬定蒜泥白肉
✨ 藤椒老壇海鮮泡菜
✨ 岩鹽燈影牛肉
✨ 滋味夫妻肺片
湯羹✨ 現磨貢布胡椒酸辣湯
主菜✨ 宮保脆茄蝦球
✨ 辣子通心燻鰻
✨ 水煮安格斯牛
✨ 毛血全家旺
✨ 乾煸四季豆
✨ 鐘水餃
麵✨ 成都擔擔麵
甜品✨ 黑糖流心糍粑
✨ 金柚藍冰粉
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Enjoyed a authentic Sichuan meal in Causeway Bay last weekend! Sichuan Rouge boasts an assortment of flavorful spices directly from Chengdu. We truly enjoyed the experience, especially the SMALL BUT MIGHTY Dan Dan Noodles which made our mouths tingle with the "Ma La". Strongly recommended, we hope that we will be able to come back again soon with more friends. If necessary they also have VIP Karaoke rooms which can be shared from their sister outlet, A Smoking Affair.
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