Immerse yourselves in the joie de vivre of art in this year’s Art Basel Hong Kong. 

French Riviera-inspired restaurant Le Petite Maison (LPM) has partnered with renowned Pearl Lam Galleries for a restaurant exhibition titled “Blooming Shields,” showcasing the works of Nigerian artist Ayobola Kekere-Ekun during Art Basel Hong Kong 2025. 

Running from Mar. 17 to Apr. 16, 2025, the exhibition will be celebrating the shared joys of food, art, and culture at Le Petite Maison’s Mediterranean-style rendezvous at H Queen’s, Central. 

“Blooming Shields” sees Kekere-Ekun’s signature mixed-media quilling technique and playful use of colour. This bespoke exhibition portrays nature as a protector, with the use of flowers and butterflies as contrast to the idea of shields. The artworks are from Kekere-Ekun’s series “The Real Housewives of Old Oyo,” which is a vibrant dialogue between traditional mythology and the politics of gender, power, and representation in contemporary Nigeria. 

Le Petite Maison has crafted a limited-time cocktail and dessert pairing inspired by the artwork. The dessert, Rum Baba, Strawberry and Coconut Cream (HK$138), embodies the zestful spirit of the exhibition through its colorful presentation and creative inspiration. Plated with bright strawberry coulis and dollops of whipped cream, it echoes Kekere-Ekun’s dynamic African hues, while capturing the artistic essence of Le Petite Maison’s celebration of joie de vivre. 

Inspired by the vibrant and vivid artworks displayed in the restaurant, Le Petite Maison designed a themed cocktail called Jardin de Fleurs (HK$128). This inspired concoction features a lively blend of rose wine, elderflower liqueur, champagne cordial, and vodka, all complemented by peach & jasmine soda. Crowned with bergamot and raspberry foam, the cocktail begins with a delightful fizz, gradually revealing a harmonious symphony of floral aromas and fruity flavors. The presentation gives a glimpse into the inspirational journey behind the exhibition, resonating deeply with its delicate yet insightful exploration of gender and nature. 

Le Petite Maison’s partnership with Pearl Lam Galleries aligns with a “deep-rooted passion for art and creativity ingrained in the brand’s DNA,” said Nicolas Budzynski, CEO of Le Petite Maison. “Our first collaboration with Pearl Lam at Art Basel Miami was a huge success, and we’re excited to bring something equally special to our guests in Hong Kong.” 

He added, “This latest initiative allows us to extend the creativity we harness in our food and drinks, intersecting art and culture with the restaurant experience as Hong Kong celebrates art during Art Basel.” 

Founder of Pearl Lam Galleries, Pearl Lam, said, “Marrying art and hospitality highlights how both play a central role in creating memorable experiences and meaningful connections. I want to thank La Petite Maison for once again providing a platform to bridge cultures during Art Month with 'Blooming Shields.' This collaboration celebrates our shared passion for enriching the cultural landscape of Hong Kong, which is my root.” 

Le Petite Maison’s passion for fusing art and culture with the dining experience extends from its Belle Epoque-inspired artworks that decorate the restaurant walls, to its Recipe For Our Friends cocktail menu, which is a tribute to the artist, writer, and bon vivant Jean Cocteau. 

Renowned for its bright and imaginative dishes made from immaculate Mediterranean ingredients, Le Petite Maison reminisces the laid-back glamour of the Cote d’Azur through its commitment to quality, consistency, and the signature French joie de vivre. 

For more information, visit Le Petit Maison (Hong Kong)’s website and Instagram. Make reservations here or call them at +852 2887 1113.

Location: Le Petit Maison (Hong Kong), H Queen’s 23-29 Stanley Street, Central

Opening Hours: 12 PM to 2:30 PM, 6 PM to 10 PM (Monday to Friday), 12 PM to 3 PM, 6 PM to 10 PM (Saturday to Sunday)

Hong Kong’s pizza scene is on fire, proving its strength once again with four standout pizzerias securing spots on the 50 Top Pizza Asia-Pacific 2025 list. 

Often dubbed the "Michelin Guide of pizzerias," the 50 Top Pizza list is a prestigious global and regional award founded in 2017 by Italian food journalists to spotlight the world's finest pizzerias. The latest award ceremony was held in Tokyo on Mar. 10, 2025, where "pizza inspectors" evaluated entries based on pizza quality, service, ambiance, and drink offerings.

Leading the charge this year is Fiata Pizzeria, founded by Chef Salvatore Fiata (Sasà), which has climbed to No. 3, making them the highest-ranked Hong Kong pizzeria on this year’s list. 

The Soho hotspot is known for its dedication to simple, high-quality ingredients and expertly crafted dough. Previously ranked No. 4 on the 50 Top Pizza Asia-Pacific list, Fiata has now edged even closer to the top and also holds an impressive No. 22 spot on the global 50 Top Pizza list since 2024.

“I am so pleased with the recognition of our hard work with this award as we rose our ranking and continue to remain on the radar of the inspectors in this competitive landscape. We have worked very hard to maintain consistency with our classics and to constantly evolve and improve ourselves to stay ahead of the curve and to cater to our diners," says Chef Sasà.

Meanwhile, BACI (meaning 'kisses' in Italian) the lively trattoria in Lan Kwai Fong, has landed at No. 23. With its twin pizza ovens and strong focus on traditional Italian flavors, BACI has been a mainstay on the list, ranking among the Top 2 pizzerias in Hong Kong for three years running and holding the No. 17 spot in Asia-Pacific by 50 Top Pizza Italy from 2022 to 2024.

Little Napoli continues to impress, securing the No. 32 position. Known for its authentic Neapolitan wood-fired pizzas and Bib Gourmand recognition, this cozy gem recently upgraded to a new and better location in Wan Chai, boasting an open kitchen and a state-of-the-art wood-fired oven imported from Naples.  

A fresh face on the list, Vesu Pizza Bar, makes a strong debut at No. 44. Vesu opened under a year ago and is already making waves with its unique flavor combinations and commitment to quality. To celebrate the milestone, Vesu is introducing five new pizzas and two Routinos to its menu, giving diners even more to look forward to.

The full 50 Top Pizza Asia-Pacific 2025 list can be found here, and you can stream the Live Awards ceremony here. 

For more information, visit 50 Top Pizza on their website, or on Instagram and Facebook.

Winners of the 17th edition of the MICHELIN Guide Hong Kong and Macau were revealed tonight at the glitzy Grand Lisboa Palace Resort Macau for the second year in a row.

The full selection of the MICHELIN Guide Hong Kong & Macau 2025 features a total of 260 restaurants, 206 restaurants in Hong Kong and 54 in Macau, encompassing the Starred, Bib Gourmand, and Selected food establishments. Five restaurants were also recognized with the MICHELIN Green Star.

The ceremony was attended by the top players and leading figures in Asia’s F&B industry. 

A Landmark Win for Amber

Fine-dining restaurant Amber in Hong Kong, led by Dutch-born chef Richard Ekkebus, has garnered  three MICHELIN stars. Richard’s commitment to sustainability and dairy free cooking has already been recognized with a MICHELIN Green Star. Showcasing modern innovative French cuisine, this sees Amber’s ascent from two stars to three stars. 

In addition to Amber’s win, a total of 8 restaurants which were awarded three MICHELIN stars last year were met with the same success this year. Making the prestigious list is 8 1/2 Otto e Mezzo – Bombana, Caprice, Forum, Sushi Shikon, Ta Vie, and T’ang Court from Hong Kong; and 2 in Macau: Jade Dragon, and Robuchon au Dôme.

Macau’s Chef Tam’s Seasons Gains Two MICHELIN Stars

One Macau restaurant was promoted to two MICHELIN stars, Chef Tam's Seasons by chef Tam Kwok-Fung, situated in Wynn Palace. 

In total, 17 restaurants are awarded two MICHELIN Stars, with 11 hailing from Hong Kong: Arbor, Bo Innovation, Lai Ching Heen, L’Envol, Lung King Heen, Noi by Paulo Airaudo, Octavium, Rùn, Tate, Tin Lung Heen, and Ying Jee Club; and six in Macau: Alain Ducasse at Morpheus, Chef Tam’s Seasons, Feng Wei Ju, The Eight, The Huaiyang Garden, and Wing Lei.

7 New Restaurants Across Hong Kong & Macau Awarded Their First Star

The MICHELIN Guide Hong Kong & Macau 2025 honored 69 restaurants with one MICHELIN Star. 58 restaurants are Hong Kong based and 11 are in Macau. 

In this year's selection, 3 Hong Kong restaurants have been promoted to one MICHELIN Star: Ami, Plaisance by Mauro Colagreco, TUBER Umberto Bombana. 

Meanwhile, In Macau, four restaurants have been newly awarded One MICHELIN Star. These include Aji, helmed by young Singaporean Chef Pan, Mizumi, Sushi Kissho by Miyakawa, the first overseas outpost of the popular restaurant, and the kappo-centric Zuicho.

Green Star Wins for Sustainability

And it wouldn’t be the MICHELIN awards without its dedication to celebrating eco-friendly initiatives in gastronomy. The prestigious MICHELIN Green Star was maintained by Amber, Feuille, Mora, and Roganic, and from Macau, UTM Educational Restaurant.

MICHELIN Guide Special Award Winners

Continuing its efforts to celebrating F&B talents, three MICHELIN Guide Special Awards were featured: the Sommelier Award, Young Chef Award, and Service Award. 

Coming up hot on the list is Carlito Chiu from one MICHELIN-starred restaurant Andō, earning the Sommelier Award.

Frankie, Sui Wan Wong was the winner of the Young Chef Award, hailing from the MICHELIN selected restaurant Ankôma in Hong Kong. Winnie Zhang from two MICHELIN-starred restaurant Wing Lei in Macau nabbed the MICHELIN Guide Service Award. 

The night ended jubilantly following Hong Kong’s own Amber’s recognition leaving everyone in revived spirits and eagerly awaiting next year’s ceremony. With so many newcomers in 2025, Hong Kong and Macau’s F&B scene continues to lead as one of the finest in the world.

For more information, visit the MICHELIN Guide’s official website here. 

This March, things are not only ramping up in the art department, but in the arts all around. The 18th Asian Film Awards is taking place on Mar. 16, 2025 in the West Kowloon Cultural District, a crucial time to spotlight and celebrate Asian cinema! 

This prestigious annual event will bring together celebrated figures and rising talent in the film industry. During the grand ceremony, categories such as Best Film, Best Director, Best Actor, and Best Actress will be judged by a panel of former award nominees and winners.

What's more, The Langham Hong Kong is launching a glittering limited-edition afternoon tea set in collaboration with the Asian Film Awards and influenced by the diverse cultures of Asia and the beauty and artistry of film, available from Mar. 1 to 31, 2025.

Presented by The Langham’s team of experienced chefs at Palm Court, the sweet and savory bites are emblems of creativity, drawn from the theme of the Asian Film Awards, “Empowering Ideas Together." These include striking imagery of mountains, symbolizing the strength and resilience of filmmakers. This motif also shows up in the design of the Asian Film Awards trophy, with mountain contours representing the filmmakers’ mental fortitude and ambition of climbing to the very top. 

The Asian Film Awards Afternoon Tea presents a curated selection of savory and sweet delicacies, celebrating the rich culinary traditions of Asia. Among the savory offerings are the Hamachi Tart with kimchi and caviar, Iberico Pork Brioche Slider, Hong Kong style Chicken Pie with morels, and healthy Vietnamese Rice Rolls. The dessert menu features inspired creations such as Mango Pomelo Cake, a nod to Hong Kong’s iconic dessert; Strawberry Tart crafted with seasonal Korean strawberries; Black Sesame Ganache Cake; and a Japanese-inspired Green Tea and Yuzu dessert.

To encourage a greater appreciation for Asian cinema, The Langham Hong Kong is offering 20 complimentary tickets to the "Asian Film Tour – the 18th Asian Film Awards Selected Films" screening. 

These tickets will be given to afternoon tea guests on a first come, first served basis throughout the promotional period. Each afternoon tea set for two will include a pair of tickets to screenings of films nominated at this year's 18th Asian Film Awards.

Reservations for the 18th Asian Film Awards Afternoon Tea are available here. On weekdays, the afternoon tea is priced at HK$738 for two. Two sessions are available on weekends and public holidays and are priced at HK$768 for two. 

For more information, visit The Langham Hong Kong on their website or on Instagram and Facebook. 

Location: Palm Court, The Langham, Hong Kong, 8 Peking Road, Tsim Sha Tsui, Kowloon, Hong Kong

Opening Hours: Available Mondays to Fridays from 3 PM to 5:30 PM. Two sessions are available on weekends and public holidays from 2:15 PM to 4:15 PM and 4:30 PM to 6:30 PM.

Have you ever wondered what it takes to make it to the C-suite? We sit down with corporate leaders and changemakers to get to the heart of their success. What was their first job? What does it take to found your own company? We cover all of these questions and much more in Executive Impact, our interview series that explores actionable advice, corporate social responsibility, leadership challenges, and building on a legacy that will have a tangible impact on the future.

In the inaugural edition of our Executive Impact interview series, which highlights corporate executives who are making a tangible impact on younger generations and the wider community, The Beat Asia dives into the story of Christian Talpo, Co-Founder of Pirata Group, who had a jubilant homecoming when he returned as Chief Executive Officer (CEO) in early 2024. Christian offers a unique perspective into his personal life, his philosophy that has brought Pirata to its status as a leading restaurant group in Hong Kong, and key learnings from his early start as an F&B entrepreneur to today. 

While Pirata holds its status as an industry giant, Christian is very humble and always brings the conversation back to his roots. His amicability translates into the Group's reputation for industry-leading hospitality, a standout achievement in Hong Kong. Christian also has a long history in F&B, from his first job at a hotel as a teenager to helming notable names like Aqua Restaurant Group, Zuma, and Gaia Group, to opening his first restaurant and founding Pirata Group. 

A year after Christian's return as CEO, he has successfully brought the magic back to Pirata, reinvigorating their brands and leading celebratory activations for the Group's 10-year anniversary. Guests have been delighted with new menus and their recent popular Chinese New Year crossover between Pici and The Chilli Lab. 

Believe it or not, to this day, Christian meticulously makes sure to sample every single dish that is served across the Group's 16 brands. Not only does he share his joy for service with his front of house staff, but he works closely with his chefs, constantly updating the menus even when they are live. After our conversation with Christian, he was on his way to workshop Honjokko's latest menu. His "people first" approach is truly the beating heart of Pirata and key to the Group's legacy. 

Read on to explore Christian's origins- and surprising hobbies- personal advice on success, growth mindset, and a very exciting year ahead for Pirata Group! Kicking off the interview, we ran 10 questions from the Proust Questionnaire by Christian: 

1. What do you consider your greatest achievement?

Straight for the jugular! My greatest achievement would be my kids — I have three children: 17, 10, and 4. They bring me a lot of joy in life. I'm very proud and a very happy father. 

Second, building a business. We started with next to nothing, so to build it to 26 restaurants, I'm very proud. 

Also, other things that are not business related. I'm an around-the-world sailor; I'm very proud of that achievement because it was a 4-year commitment. So, to get to the start line and compete in an Around the Word Yacht Race was significant. I’m very happy to report that I survived and placed on the podium! 

2. What is your idea of perfect happiness?

A lot of things make me happy — my kids laughing, a happy guest, when my restaurants work and they're full and profitable. I try to remind myself that nothing is permanent and everything is changeable. So I don't get super elated or desperate; I tend to be very stable. I sometimes have to remind myself to celebrate. 

3. What was your first job?

I started work at 14 years old in a local mountain hotel. I was a waiter, dishwasher, stable boy, and room service attendant, depending on the time of the day. It was a seasonal job, and I worked basically all throughout the summer without a day off from six in the morning until 11 o'clock at night. And then with my friends, we would scale the wall of the hotel and go find a bar where we would drink a couple of cheeky beers at two in the morning.

4. When and where are you the happiest?

I ride motorcycles; a full tank of gas, an empty road, and the longer way to a destination make me truly happy. I lived in Singapore for a few years, and nothing made me more happy than getting up at four in the morning and then riding all the way to Thailand, or we rode all the way to Vietnam [one time].

Of course, there are other things, but if you put me on a motorcycle, I’m happy. 

5. What is it that you most dislike?

I don't think there is one thing that I particularly dislike. I'm quite understanding when it comes to the day-to-day, but I don't like people who are mean-spirited or who bully weaker people. 

6. What is your greatest fear?

I fear nothing when it comes to myself, but I am scared for my kids. I'm conscious of the fact that they will go through hardships in life, we all do eventually, and that scares me. 

7. Which talent would you most like to have?

A certain amount of carefree and cheerfulness. I surround myself with people who are carefree and happy; these kinds of people I really envy. I really like that attitude in life, and sometimes I take myself a little bit too seriously.

8. What do you consider the most overrated virtue?

My godfather said this to me when I was younger, and I didn't believe it [at the time], but he told me intelligence. But in life, eventually, I came to realize that one of the most overrated [virtues] is intelligence. A lot of people who are very intelligent are failing in life because they don't have the right determination or courage to put things in motion. So intelligence, by itself, is not enough. 

9. Which living person do you most admire?

There is one person I truly admire. Unfortunately, he passed away not so long ago and his name was Bernard Moitessier, who was a sailor. 

Sir Charles (Chay) Blyth is also a sailor, and he was the first person who sailed around the world single-handed in 1968. He was an ex-paratrooper, had never sailed before, and decided one day, I can do this, and taught himself how to sail, sailed around the world, unassisted, against the currents and the winds alone. 

I met him a couple of months ago, for the reunion of my sailing race and I bumped into him in a lift. It's quite a funny experience to bump into my hero in a lift in a hotel, and we had a very good chat. I love this man a lot. He’s a very strong and determined person. 

10. What is your motto?

I have two — one I use a lot. I asked my wife, and she told me: ‘You can lead a donkey to the water, but you can't force it to drink.’ Apparently, I use that a lot. 

And then, ever since I was young, I fell in love with a motto I heard in history class, which was ‘Aut viam inveniam aut faciam,’ which is Latin meaning, ‘I'll find a way or I'll make one.’ It was a statement by Hannibal, a general in the Phoenician Empire invading Rome in the Second Punic War. He was leading elephants from Africa into Northern Italy, through the Alps. Eventually, they found a way and invaded Italy for four years, so they were a menace. I [even] have a tattoo on my arm somewhere of it!

As we transitioned from the Proust Questionnaire for Christian’s in-depth profile, his impeccable hospitality skills shone through as he made sure we were comfortable and all settled in the venue.

Reflecting on your journey co-founding Pirata Group to your return as CEO, how does it feel to look back and celebrate the Group’s growth?

It’s been a crazy journey; we never imagined we would be a group, and that we'd grow to this size.

In the beginning, our goal was to start a restaurant that we would be proud of. We started a second restaurant because the first one was successful, and it wasn't until our sixth that we realized maybe we should start considering ourselves a group and thinking about the business in a different way. The good thing about this growth is that it hasn’t felt forced, but natural and ergonomic. 

What is a crucial piece of leadership advice you wish had been shared with your younger self?

Start earlier and have no fear. 

I tried several times to [make] my own restaurant, prior to starting Pirata, and for one reason or another, I never really went through with it. Have no fear and just roll with the punches. 

What is an unexpected aspect of your role that would surprise your younger self?

Back in the day, when I looked at people at the top, I used to think they must be geniuses [and] I’ll never get there. And when you get there, you realize you’re just a bunch of people trying your best. We’re not geniuses; we’re just normal people who followed through with their ideas and dreams. It’s just determination, hard work, and a little bit of carefulness. 

Congratulations on hitting the 10-year milestone in 2024! What's a memorable experience in Pirata Group’s history you’d love to commemorate?

Opening my first restaurant and the joy it gave me, getting to turn the key and say we are here, entering the first service on the first night was a particularly proud moment. 

But be careful what you wish for — [by] day two, we started worrying about payroll, rent, marketing, food, the location. You start to have so many other worries, especially for people who depend on you for their livelihood, and that has never gone away. 

The second proudest [moment was] probably when I paid back the total investment within the first year. That’s when I [knew] we were on our way. 

Coming to a year following your return as Group CEO, what impact are you looking to make?

[2024] has been all about rebuilding the engine. I think we lost our way in the last couple of years. We felt we were losing the magic ingredient that made us special, and most importantly, our team was not super happy. Our creed has always been staff first. 

Coming back last year was about making sure that I fixed the fixable and prepared the company for the future. This year, I'm going to be focusing on expansion and growth.

Do you have a personal favorite out of all the establishments?

It’s like asking who’s my favorite kid! I do, but I'm not going to tell you. *laughs* Different restaurants bring different memories, and I have a soft spot for all of them but for different reasons.

With Hong Kong just entering its post-pandemic recovery, how is Pirata Group looking to distinguish itself and be at the forefront of the city’s hospitality industry in 2025?

Hospitality in Hong Kong is one of the best, and I'm blessed to be even considered in the same realm as some of the heavyweights. There are some real capable people working in the industry and really smart people in this business.

The nature of Hong Kong, because it's so fast-paced and constantly evolving, makes us never stop innovating. If you stop innovating, growing, and investing in your restaurant, you won't last very long. Some of my restaurants are now 10 years old, and for Hong Kong standards, that's dog years. So I’m looking forward to Pirata Group achieving, as well as my friends in the industry.

For us, we’ll stay true to the three pillars of Pirata Group: good food, good service, and good value for money. This is something we established very early on and what made us different at the core.

For emerging F&B entrepreneurs looking to tackle this tough market and make a difference, do you have a main takeaway to share with them?

Just be bold, stick with it, be creative, and let go! You cannot know all the answers, but you need to have confidence that you will figure it out as you go.

Pirata Group is renowned for its superb hospitality and service offered by your “Pirates,” what is the key to inspiring and building such a dynamic and engaged team?

First of all, it's not just telling people, but living what we say we're going to do. When I say 'team first,' I really mean it, and we live by it. 

We try to hire people who have hospitality in their blood already or are cheerful people. We need creativity and a lot of other qualities like toughness. And we want our team to grow and do well in life. We have a lot of old managers who started their own restaurants, so it’s really been sensational to follow their careers. 

What’s your favorite part about working in F&B in Hong Kong?

To tell you the truth, I hated most of it for the longest time. When I got to my twenties and was thinking I really don't like this job, I did start a business importing food and wine in Hong Kong. We did that for a couple of years, but I really missed being on the floor with guests and being part of a restaurant. It’s one of those things where you know you don't realize how good you had it until you don't have it anymore. 

When I became an owner, I learned a whole number of things I didn't know before. I opened and ran Zuma for several years, worked in hotels and independent restaurants, and was a COO of multiple outlets. I thought I had it all figured out until I became an owner, and then I realized that that was only one-quarter of the job; there was so much more I had yet to learn.

Right now, with these many restaurants under my belt, I still feel I have so much to learn.

What’s something unique you’ve discovered about serving Italian food to Hong Kong people?

Oh, that's very easy. There are so many things in common. Look at the noodles, dim sum, and pocket pasta. The love and joy that we have when we sit around a table. We love everything about food. It’s very easy to see the bridge between the two cultures.

What can we look forward to seeing from Pirata in 2025?

Growing Pane e Latte, Pizza Project, and definitely Pici. 

Are there any last words you’d like to share?

Thank you. That's all I can say. Thank you for believing in us, and thank you for thinking that we deserve attention.

Learn more about Pirata Group here, and follow them on Instagram, Facebook, and LinkedIn for more updates!

Enjoyed this article? Check out future Executive Impact profiles here.

Step into the opulent world of Grand Majestic Sichuan, where 1970s supper club glamor meets the fiery, tingling depths of authentic Sichuan cuisine. 

Known for its extravagant décor, impeccable service, and expertly curated wine list, the restaurant takes diners on a sensory journey, guided by Executive Chef Theign Phan and Sichuan food authority Fuchsia Dunlop.

Since Feb. 20, 2025, the restaurant has been offering seven new dishes that showcase the full spectrum of Sichuan’s famed 24 classic flavor profiles alongside three modern interpretations. Highlights include the Chilled Pork Belly with Spicy Garlic Sauce, a reimagined classic featuring Australian Bangalow pork belly, drenched in a fragrant garlic paste sauce. 

The Slow-Cooked Goose Liver with Spicy & Numbing Sauce is a decadent twist on Sichuan spice, with goose liver slow-cooked in chicken fat and infused with fermented glutinous rice wine, house-made chili oil, and Sichuan peppercorn powder.

Next up, the Hot & Sour Tofu, inspired by Sichuan street food, features silky house-made tofu pudding in a “ma-la” numbing sesame sauce, customizable with crispy yellow beans and Sichuan peppercorn.

Meanwhile, the classic Sichuan delicacy Dry-Fried Beef Slivers with Sichuan Chillies and Garlic Sprout promises a punch and a delectable balance of textures, pairing tender beef slivers with bamboo shoots, Sichuan chilies, and a special numbing spice mix. 

Grand Majestic Sichuan’s menu celebrates the depth and complexity of Sichuan cuisine, from the fragrant Five Spice profile of Tea-Smoked Duck to the tongue-tingling Fragrant-Hot flavors of Wok-Fried Grouper Fillets. Whether you crave the bold umami of Dan Dan Noodles or the addictive heat of Kung Pao Chicken, there is something for every palette on this menu. 

Experience the full symphony of harmonious Sichuan flavors at Grand Majestic Sichuan now. 

Location: Grand Majestic Sichuan, Shop 301, Alexandra House, 18 Chater Road, Central

Opening Hours: Lunch daily from 12 PM to 2:30 PM, drinks daily from 3 PM to 6 PM, dinner from Sundays to Tuesdays from 6 PM to 10 PM, Wednesdays and Thursdays from 6 PM to 10:30 PM, Fridays to Saturdays from 6 PM to 10:45 PM.

For more information, visit their website or follow them on Instagram.