Grand Majestic Sichuan has introduced eight new dishes to its a la carte menu, now featuring 49 dishes that showcase the complexity of Sichuan cuisine’s 24 flavor profiles. Chef Theign Phan has crafted these new offerings to blend tradition and innovation, taking guests on a journey into the depths of Sichuan cookery.
Highlights include the Shredded Local Three Yellow Chicken with Sichuan peppercorns and chilies, Jellyfish and Cucumber in numbing spring onion oil, and Stir-Fried Seasonal Mushrooms with local Three Yellow Chicken oil. The Jade Tiger Abalone and Wagyu Beef Tongue offers a luxurious mix of Sichuan peppercorn broth and Wagyu beef tongue, while the Wok-Fried Grouper Fillets deliver subtle spiciness with maximum wok hei.
For a sweet finale, guests can indulge in the Sticky Red Date Pudding with caramel and ginger pudding.
Chef Theign’s new menu emphasizes the essential elements of Sichuan cuisine: chili bean paste, chili oil, soy sauce, sesame oil, peppercorns, and an assortment of dried chillies. This careful selection provides an authentic taste of Chengdu-style Sichuan dishes.
Experience the new Sichuan dishes at Grand Majestic Sichuan. For more details, visit www.grandmajesticsichuan.com and follow them on Instagram at @grandmajesticsichuan and @blacksheeprestaurants.
