麻辣燙 (已結業)

Very good Situan Restaurant even for beginners. The dandan noodle is the best dandan noodle I had in Hong Kong. The service is nice, and the interior feels very Hongkongnese. I will not hesitate to recommend you to this place! The best Xituan Restaurant in Central! 繼續閱讀

Sichuan Food around the Globe as mentioned previously, suffers a similar fate to say ordering a Beijing Peking Duck or going to Yum Cha for Dim Sum. What's promoted is often only what people perceive the cuisine to be and nit picked by the restaurant operators, whereas the actual true definition of each regional cuisines are comprised of year of history and many more local dishes which define it's original cultural background. Chilli Fagara was the recipient of Michelin 1 Star status for a number of years, and nowadays in its new location it's got a Michelin Recommendation. The food here however remains one of the more impressive Sichuanese in town, along with Deng G. in Wanchai which cooks up the banquet elegant style in contrast. Spicy Peanuts as Appetizer -These are the more wetter types, sometimes they are fried.. Trio of Sichuan Appetizers at Chilli Fagara - The small dishes are meant to emulate the separate Flavors inside a Hotpot 麻辣烫 Malatang, but here served in their separate tasting profiles as a starter... Black Truffle Shredded Chicken Salad -The only not overly Sichuanese starter we ordered, since this modern salad starter was meant to have a cooling effect and won't numb our tongues from the 1st course.. Ginger Beef Glazed with Caramelized Garlic & Ginger-infused Sauce $168 薑煸蒜片牛肉 A homely Sichuan dish that tastes more like a sugary Beef Katsu with Ginger sauce, an addictive dish that is authentic but nowadays hardly found in Sichuan restaurants that only sell us the best selling Chili dishes. This is based on the Head Chef's Mom's recipe from home in Sichuan, who also happens to be the Consultant for the restaurant. Addictively despite being sweetish, a must order ~ 9/10 Mapo Tofu 麻婆豆腐 (全名: 阿婆麻辣豆腐) HKD $108 - 'Po' means Grandmother in Chinese, so this is considered a passed down recipe. The silken tofu are made locally but using a Japanese recipe, meaning they are thickly cubed, didn't fall apart yet remained supple soft. The meat sauce was not overly fermented beans salty, with a good amount of toasty Sichuan Peppercorn numbness and it's quite hot by default. Best Mapo Tofu I have tried in town so far... ~ 9.5/10 Vegetarian XO Sauce - These are super spicy, surprisingly! Fragrant Sole Fish - Cooked and Served with Jasmine Tea Leaves and ChiliHKD $208 竹網茶香龍利魚 A dish worthy of coming to this Michelin Grade Restaurant alone, that showcases a mixture of Traditional and Modern Sichuanese dishes - and this fish recipe stands out from the more typical Chili Poached Fish which is also served here. The tea aroma is encapsulating.. ~ 8.5/10 干扁肉鬆四季豆 Fried String Beans with Dry Chili, Pork Mince & Garlic - HKD $118Another well done dish. Not overly stringy nor dry, with right proportion of pork mince. This went well together with the rice.. ~ 8.5/10 Chili Paste and Red Oil Dumplings - 紅油抄手Very hot with the paste again, but addictive and well wrapped. On Par with the dumplings at Deng G., which over there has a sweeter sauce deliberately.. ~ 8.5/10 Toffee Banana with Pulled Sugar -This is probably more synonymous with Beijing Cuisine but was a sweet crunchy ending to the numbing and spicy meal, which is not typical of the toned down Sichuan restaurants in Hong Kong. A job well done from that aspect.. (Except for Deng G, which sells milder Sichuan food) Dark Chocolate Ice Cream with Chili -Just a reminder of the fiery food here, even the sweet ice cream ends on a spicy but rich chocolate note. A concept which is popular nowadays in both Mexican and Sichuan restaurants - which remembering Chili Pepper were introduced into China by the Columbian exchange from Mexico in the 15th Century! A Lovely Sichuan Restaurant - Some customers have labelled it as selling Expat's style Sichuan food, but I think it depends on what we order here. It caters to different crowds on the menu, and there are occasionally off-menu items which are more labour intensive and needs reservation. Think it is time for us to organize another Group Dinner here soon..______________________________Price: Around HKD $300 - $400 Per Person + 10%Food: ♕♕♕♕ 1/2 to ♕♕♕♕♕ 1/2Address: Shop E, No. 45-53, Graham Street,, Central中環嘉咸街45-53號地下E舖Ph: 2893 3330 繼續閱讀

Terrific sichuan menu with all time Ma, La and Tang favorites.Our recommendation:Imperial Deep Fried Prawns with chilli salt. It's hot & spicy (as you'd expect), but so addictive. Slightly crispy on the outside, so juicy and firm on the inside.Sichuan beef hot pot with ... chilli! the oil makes the beef so tender that it's worth the scorching heat of the chillies floating around.Fried green beans with minced pork is amazingly tasty and not too hot as well. The charred taste makes the dish even more savory.Too bad they stopped the tasting menu. It's also missing the shredded potato salad. 繼續閱讀

Passed soho yesterday and had a late lunch there. I got there around 2:30pm and the waitress had attitude and told me we had to leave in 30 minutes because they close at 3pm. Ok fine I sat down and order two kinds of noodles and one vege.I had to say the food was just soso and really spicy. The spice actually covered all other tastes so you don't really feel other things but really spicy... I have been to many decent Sichuan restaurants and I have to say this one doesn't qualify for its reputation as 2012 TravelAdvisor recommendation which the restaurant displayed at the entry door.PS. The portion was small and the noodles were just half-bowl. Don't think I will come again... cold attitude + only one way cooking for Sichuan food + overpriced dishes, why bother? 繼續閱讀

約好了一起晚飯的當天下午還沒想到要吃什麼，朋友突然提出想試麻辣燙。聽名字的時候還以為是在重慶吃過那種麻辣燙－一串串海鮮豬牛羊等等的浸一浸麻辣湯後拿上來吃。打電話去訂位，想訂九時，店員卻說要九點半才有位，不過我們大概九點去的時候便已經有位子了，還有好幾張空檯，通通放上Reserved字樣的牌子。麻辣燙小吃，最辣的是右邊的椰菜，到上面的麻辣南瓜，還有不辣的燙荷蘭豆。問了問店員麻辣燙最有名的食物有哪些，她說是蟹和蝦，不過蟹是要預定的，所以我們只點了這道霸王蝦球。炸過的蝦球肉質爽脆鮮甜，配上乾椒來炒，雖然辣得讓人舌頭發麻，卻又更加的欲罷不能。這道是不辣的蒜子蜜汁骨，還以為在川菜店裡要點辣的菜才好吃，而這道菜卻是意想不到的好吃。肉質不會太乾，加上甜甜的蜜汁很好送飯。蜜汁的味道有點像焦糖雞翅的醬汁。乾煸四季豆，一直都很喜歡也經常會點的一道菜。而這裡的乾煸四季豆應該是我吃過最辣的四季豆了吧？四川的朋友都說辣的蕈容易吃，辣的菜才是讓人最受不了的。回鍋肉，算是沒那麼辣的一道，所以裡面的椰菜也不算太辣。本來對這道菜沒什麼期待，不過把一片切得薄薄的回鍋肉放進口裡，卻出奇的爽口，味道濃淡也恰當。不消一會我們便把以上各樣全數消滅，可是還未滿足，便拿來餐牌再選幾個菜。點了個鍋貼，店員說要等二十分鐘，好吧，等就等吧，反正聊聊天時間就過了，另外還點了個蒜拍青瓜，忘記拍照了，不過拍青瓜份量挺少的，雖然爽脆卻不是我喜歡的那種沾了黑醋的拍青瓜。大概十一點的時候便是last order，我們一早便決定了要餐牌上寫著 “it’s a must” 的拔絲香蕉，不過店員說經已售罄，只好要了次選豆沙鍋餅，也是顧著聊天忘了拍照，豆沙鍋餅比起平常吃到的油膩但香脆一點。吃罷，已經十一時半，店裡就只剩下我們這一桌了，店員拿來賬單示意讓我們結帳離開。小小的店面裡只能坐得下二十個人，大門只能往外面拉而不能往裡面推，打電話來的時候讓人覺得這家小店態度很串，不過晚飯時候店員的態度還是挺親切的。 繼續閱讀