Black Sheep Restaurants keeps the innovation flowing from the kitchen with the opening of Grand Majestic Sichuan in the heart of Central Hong Kong.
If the cold weather has put you in the mood for some culinary fire then you’re in luck with the newest Hong Kong opening by Black Sheep Restaurants, Grand Majestic Sichuan, at Alexandra House. A decadent departure from traditional Chinese cuisine, Grand Majestic Sichuan offers a lavishly indulgent take on the firey numbing dishes of Central China, with a menu that’s been developed with the help of Sichuan cuisine expert Fuchsia Dunlop.
With decor that would have the gents at Sterling Cooper champing at the bit – think crystal chandeliers, plush custom carpets, deep velvet booths, polished waiters and gleaming marble – Grand Majestic takes its inspiration from the legacy of Majestic Restaurant & Night Club, an iconic Chinese restaurant in North Point that was a social epicentre in the 1960s.
At the new restaurant, author, chef and Sichuan aficionado Dunlop collaborates with Head Chef Robert Wong, fresh from his stint at Michelin-starred Chilli Fagara; together the duo will unlock 800 years of culinary heritage, using new spices, prep and cooking methods to reintroduce Sichuan cuisine to the Fragrant Harbour.
Guests will be able to pair the resulting dishes, each a subtle balance of innovation and tradition, with an extensive list of Old World wines and craft cocktails, best enjoyed on the restaurant’s lush terrace.
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