With the arrival of autumn on our doorstep, Chilli Fagara in Central has announced the highly anticipated return of its much-loved Claypot Menu, available from Oct. 2 to Dec. 31, 2024.

Led by Michelin-starred Chef Chan Kai Ying, Chilli Fagara offers up the traditional essence and bold flavors of Sichuan cuisine.

This season's menu features seven irresistible claypot dishes that promise to enhance your dining experience during the cooler months, catering to both meat enthusiasts and vegetarians alike.

A notable dish on the menu is the Sichuan Mixed Mushroom Claypot for HK$228, which showcases a refined blend of seasonal mushrooms, braised in a piquant spicy sauce.

Those seeking a dish with a mix of textures and an exciting flavor profile can go for the Sichuan Pepper Abalone and Chicken Claypot, priced at HK$368. This dish merges tender abalone with juicy chicken, all enhanced by the signature numbing kick of fresh peppercorns.

For a seafood option, the Prawn Vermicelli Claypot, for HK$368, features juicy prawns and vermicelli noodles, with sophisticated savory and umami flavors.

Vegetarians can enjoy Chilli Fagara’s Fermented Beancurd Vegetable Claypot, priced at HK$218. This dish combines crisp vegetables with fermented bean curd, offering a comforting experience that is both rich and light.

So as the temperature dips, why not treat yourself to these homey, delectable offerings, perfect for gatherings with family and friends.

For more information visit Chilli Fagara’s website or follow them on Instagram or Facebook.

Location:7 Old Bailey Street, Central