Susan Jung & Chef Theign Phan’s Spicy Sichuanese in Central
Hong Kong/Delish/Happenings

Susan Jung and Chef Theign Phan Shine Spotlight on Grand Majestic Sichuan

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LANDMARK’s Tasting Mastery Series is back with a bang in 2024, promising an extraordinary culinary experience for food enthusiasts. This year, the spotlight falls on the incredible talents of celebrated food critic Susan Jung and Executive Chef Theign Phan of Grand Majestic Sichuan LANDMARK.

From Feb. 28 to March 31, these two successful female gourmands will showcase the hidden gems of Sichuan cuisine, beyond its famous spicy and mouth-numbing mala flavour.

The gastronomic journey begins with the cold appetizer, Xiang La Ee Cai (HK$ 158), where delicate Chinese brassica is infused with a delightful blend of green peppercorn, sesame oil, chili oil, and sweet aromatic soy. This refreshing Sichuan "salad" introduces diners to the er cai vegetable, recently discovered by Chef Theign Phan. It serves as a perfect complement to the main course, Susan Jung’s famous crispy Sichuan Fried Chicken, and marks its debut at Grand Majestic Sichuan.

Chef Theign Phan's expertise shines through in the Sichuan Zha Ji (HK$ 428), a tantalizing dish featuring locally sourced three yellow chicken. The chef expertly combines a specially crafted Sichuan spice mix, incorporating spicy, salt, sweet, and numbing flavours, to create a taste sensation that satisfies even the most discerning palate.

Prepare for a symphony of flavours with Xiang La Chao Ban Qiu (HK$ 388), a wok-fried grouper fillet dish. The chef skilfully balances dried chilies, garlic, ginger, leeks, and Chinese celery, resulting in a harmonious and unforgettable culinary experience.

As the grand finale, Chef Theign presents her masterpiece, Sichuan Gui Hua Bing Fen (HK$128). This delightful creation features Osmanthus ice jelly adorned with candied cumquats, providing a sensory delight that leaves a lasting impression.

The inspiration behind this collaboration lies in Susan Jung's admiration for Chef Theign Phan's ability to elevate Sichuan cuisine while respecting its essential spirit and flavours. Under the mentorship of renowned British cookbook author Fuchsia Dunlop, who also serves as a consultant to Grand Majestic Sichuan, Chef Theign has mastered the art of balancing flavours in Sichuan cuisine.

Where: Grand Majestic Sichuan, Landmark, Alexandra House, Shop 301,3/F, 18 Chater Road, Central, Hong Kong

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