New Sichuan Spot Aims to Showcase Regional Cuisine That’s 'More than Mala'
This restaurant aims to challenge the stereotype that Sichuan food is all about mala.
Sichuan Rouge, a vibrant new culinary gem, will be opening in early July 2025 at Soundwill Plaza II, Midtown, Causeway Bay. Led by renowned Sichuan chef Hu Taiqing and local culinary veteran Kenny Chan, this new concept aims to spotlight the depth and soul of Sichuan cuisine, with affordable prices.
Sourcing authentic ingredients from Sichuan province and Chongqing, the team is out to prove that there’s much more to the region’s food than their signature mala heat — rich, complex, and bold flavours are set to take over your senses, Sichuan-style.
Revered for its “hundred dishes and hundreds of flavours,” the complexity of Sichuan cuisine stems from the clever and careful use of local spices, born from over 3,000 years of spice-driven precision. Its rich flavours are built on 24 classic Sichuan profiles, each one rooted in the Ba-Shu culinary tradition and perfected through precise matching of key ingredients.
At its core is an iconic trio of peppers: palate-numbing Sichuan, spicy Chili, and aromatic Pepper, all balanced by the golden trio of spring onion, ginger, and garlic.
Sichuan Rouge honours this legacy with a menu that goes beyond the typical mala heat. With over 40 imported herbs and spices from Sichuan and Chongqing, the restaurant highlights the lesser-known flavours of the region, elevated with a creative twist. The result is a symphony of appetizers, soups, classic hot dishes, authentic rice and noodle preparations, and desserts that bridge Chinese tradition with a touch of Western flair.
Must-try starters include The Razor Clam with Sichuan Peppercorn, combining plump razor clams with a silky sauce bringing the perfect hit of spicy and numbing flavours. Another standout is the Sliced Beef and Ox Tripe in Chilli Sauce, a popular Chengdu street food classic with a house-made chilli oil and a splash of Baoning black vinegar.
Other highlights include the melt-in-the-mouth Deep Fried Sliced Beef with Sichuan Peppercorn and Rock Salt, Chilled South African Abalone with Hangzhou Chilli, Young Pigeon with Pepper, and more.
The mains are also a story of their own. Smoked Eel Wrapped with Fried Pork Intestine is a fiery, indulgent example of Sichuan technique, with boneless white eel stuffed with chitlins marinated in fermented chilli bean paste, diced and garnished with fried chillies.
The Duck Blood in Chilli Sauce is a luxurious take on a humble street food classic, featuring tender abalone and prawns, while the Mapo Tofu with Lobster adds a richness to a Sichuan staple, pairing a full lobster with silky tofu in spiced red oil.
Other showstopping items on the menu include the Sautéed Prawn with Chilli Sauce that’s crispy on the outside and juicy on the inside; the Twice-Cooked Pork with Black Bean and Soybean Paste with comforting Sichuan farm flavours; and the tender and tongue-tingling Sichuan Style Boiled Hand-Cut Beef that ignites the taste buds.
Sichuan Rouge will open in early July 2025, with à la carte dishes initially being served from 12 NN to 11 PM daily, with a dedicated lunch menu to be launched in early August 2025.
Follow Sichuan Rouge on Facebook and Instagram for more information and updates! For reservations, email them via reservations@sichuanrouge.com.
Location: Sichuan Rouge, 27/F, Soundwill Plaza II, Midtown, 1-29 Tang Lung Street, Causeway Bay, Hong Kong
Opening Hours: Daily, 12 NN to 11 PM
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