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Sichuan Rouge Now Open in Midtown, Causeway Bay, Hong Kong
A Celebration of Regional Flavors Redefining Sichuan Cuisine Beyond Numbing Spice
Hong Kong — Sichuan Rouge, a lively new dining spot, recently opened at Soundwill Plaza II, Midtown, Causeway Bay, celebrating the region’s captivating flavors. Led by renowned Sichuan chef Hu Taiqing and seasoned local chef Kenny Chan Kai Tak, it reimagines Sichuan cuisine, making it both accessible and affordable. The restaurant sources authentic ingredients from Sichuan Province and Chongqing, challenging the notion that Sichuan food is solely defined by its famous ‘mala’ spice. Guests can enjoy a diverse range of flavors that reveal the richness and complexity of this cherished culinary tradition.
Sichuan Rouge seats 76 diners across over 2,000 sq. ft. Its interior draws inspiration from the glamorous nightlife of 1930s Shek Tong Tsui. Antique Chinese hardwood cabinets, dark wood-grained tables, a wooden archway, lantern-adorned beams, and ornate window frames evoke a nostalgic ambiance. Old-fashioned neon signs with Chinese quotes and soft orange-red lighting enhance a color scheme of deep reds, seen in hand-painted floral wall panels, crimson velvet seating, and reflecting the vibrant spirit of Sichuan cuisine.
The kitchen is spearheaded by two of China’s most talented chefs in Sichuan gastronomy. Chef Hu, a Culinary Master of China, is an iconic figure in Sichuan province and Chongqing, renowned for his contemporary flair and popular hotpot brands. With a glittering career spanning over 30 years, he has received numerous accolades, including the ‘Gold Award’ at the 7th China Hotel Industry Professional Skill Competition – Sichuan District, and the prestigious ‘King of Chef’ award in the inaugural competition for renowned chefs and restaurants. In addition to his culinary expertise, Chef Hu regularly serves as a guest lecturer, competition judge, and is featured on television food shows in mainland China, further solidifying his esteemed status in the industry.
Known as a walking dictionary of contemporary Sichuan cuisine, Chef Chan comes from a family of culinary artists who once operated a Sichuan bean-paste factory in Hong Kong. With nearly 60 years of experience, he has consulted for Michelin-starred Sichuan restaurants and led the kitchens of top-rated establishments, including the Michelin-recommended Yunyan, Lumiere, Sichuan Lab, and Sze Chuen Lau in Wanchai, as well as the World Trade Center Club. His distinguished career includes cooking for global political and business leaders and hosting banquets for visiting British royalty.
Sichuan cuisine is revered for its complexity, characterized by a multitude of dishes and flavors. It relies on the skillful use of local spices, a seasoning art refined over more than 3,000 years. There are 24 classic flavor profiles in Sichuan cuisine, each reflecting the wisdom of the Ba-Shu food culture, achieved through a precise matching of ingredients. Central to this cuisine are two key ingredient trios: the palate-numbing Sichuan peppercorns, hot and spicy red chili, and pepper; alongside spring onion, ginger, and garlic.
Sichuan Rouge challenges the common belief that Sichuan cuisine is solely defined by its numbing spiciness, or mala. Instead, it presents a rich and complex array of flavors through a diverse menu that includes appetizers, soups, classic hot dishes, authentic rice and noodle preparations, and desserts. This selection reveals the region’s lesser-known authentic essences while showcasing the creative ingenuity of its master chefs, who have sourced over 40 spices and herbs from Sichuan and Chongqing, blending Chinese and Western culinary sensibilities.
Among must-try appetizers are Chilled Razor Clam with Sichuan Peppercorn and Mint (HK$178/2pcs), which combines plump razor clams with a refined sauce of spicy and numbing flavors; and the popular Chengdu street food of Sliced Beef and Ox Tripe in Chili Sauce (HK$128), whose secret recipe of red chili oil with a splash of Baoning black vinegar beautifully balances spice and sour. A sprinkling of rock salt elevates the peppery, aromatic, and melt-in-the-mouth serving of Deep-Fried Sliced Beef with Sichuan Peppercorn with Rock Salt (HK$168). Young Pigeon with Pepper (HK$98) features lip-numbing teng jiao (Sichuan pepper) oil; and delicate yet meaty abalone from pristine waters has a fiery kick in Fresh South African Abalone with Chili (HK$228).
Authentic Sichuan-style Hot and Sour Soup with Freshly Ground Pepper (HK$88 per person) warms the soul with each spoonful. Following that, the refined broth of Double Boiled Matsutake and Conch Soup with Conpoy (HK$168 per person) beautifully marries the prized matsutake mushrooms and sea snails, delivering delightful essences from both the forest and the sea. Finally, indulge in the luxurious Double Boiled Fish Maw and Chicken Soup with Morels (HK$168 per person), where delicate fish maw, tender chicken, and the earthy richness of morels come together in perfect harmony.
Home-style main dishes include the invitingly spicy Chilli Fried Smoked Eels Wrapped with Pork Intestines (HK$388), where smoked boneless local white eels are stuffed with chitlins marinated in fermented chilli bean paste, then diced and garnished with fried chillies in a display of superb craftsmanship. Featuring ox tripe and luncheon meat, Duck Blood in Chilli Sauce (HK$338) elevates a street-food tradition; and the ultra-luxe Stir-Fried Coral Lobster Mapo Tofu (HK$338) sees a 1-catty lobster (about 500g) paired with silky tofu and doused in hot red chilli oil for a fresh, spicy aroma and taste that will linger long in the memory.
Sautéed Prawn with Eggplant in Sweet and Chilli Kung Pao Sauce (HK$288) offers rich flavors, plus the pleasing textural contrast of crisp on the outside and tender within. Twice-Cooked Pork with Black Bean and Soybean Paste (HK$158) is a mellow, savory dish of Sichuan farm flavors, while Sichuan Style Boiled Angus Beef (HK$288) is another authentic preparation, offering soft meat and moreish spice.
Regional dessert favorites harmonize bold flavors with savory sensations, creating a delightful dining experience. Must-try options include the Black Sugar Glutinous Rice Cake (HK$48 for 4 pieces) and the refreshing Ice Jelly with Pomelo (HK$48).
“As a native of Sichuan, I am excited to bring the authentic flavours of my homeland to Hong Kong diners. At Sichuan Rouge, we celebrate the rich culinary heritage of the region, showcasing its wide array of intricate and layered tastes that go beyond just spiciness,” says Chef Hu Taiqing.
“Having spent almost six decades in Sichuan kitchens, I believe every dish on the Sichuan Rouge menu reflects the cuisine’s rich history. It is our honour to showcase traditional techniques while infusing creativity, inviting guests to experience the full spectrum of the region’s culinary treasures,” says Chef Kenny Chan Kai Tak.
To showcase its diverse charms, Sichuan Rouge collaborates with Shanxi Xinghuacun Fenjiu Distillery to present two exceptional pairings of qingxiang (lightly aromatic) baijiu with its standout dishes. The QingHua Fenjiu 20 Years International Edition (HK$1,580) and the QingHua Fenjiu 30 Years International Edition (HK$1,780) are both cherished for their rich floral, fruit, and nut aromas, and are aged in Qing Hua (Chinese porcelain) earthenware.
Sichuan Rouge is located at 27/F, Soundwill Plaza II, Midtown, 1-29 Tang Lung Street, Causeway Bay, Hong Kong, and opens from 12:00 noon to 3:00 p.m. and 5:30 p.m. to 2:00 a.m. on Monday to Saturday, and from 12:00 noon to 3:00 p.m. and 5:30 p.m. to 1:00 a.m. on Sunday and public holidays. A dedicated lunch menu will be launched in early August 2025.
For enquiries or reservations, please call (852) 9370-6345, WhatsApp (852) 7045-4963, or email [email protected].
Like and connect with Sichuan Rouge on:
- Facebook – www.facebook.com/sichuan.rouge
- Instagram – www.instagram.com/sichuan.rouge
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Sichuan Rouge Now Open in Midtown, Causeway Bay, Hong Kong
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