The cuisine of Sichuan Province, in South-West China, is most famous for its ma la flavors - the numbing (ma) sensation that comes somewhat mysteriously from Sichuan peppercorns (and nothing else) and spicy (la) from the many varieties of chilies served in a variety of ways (fresh, dried, preserved). These loud flavors are used primarily in sauces or soups. But a good Sichuan meal won't be one-dimensionally tongue-destroying. The judicious use of other seasonings like soy sauce, salt, sugar, vinegar and sesame paste all have their part to play, and help to balance the flavor interplay of Sichuan cuisine.
Sichuan House is one of the newer Sichaun restaurants to open in Hong Kong, and the delicious food and exceptional service also make it one of our new favorites. Try the "mouth-watering chicken" (a direct translation). The poached fish or beef in chili oil are also extraordinary, and this is a better place than many to try mapo doufu (tofu in chili and bean sauce). End the meal with a caramelized apple or banana fritters.
Price: About HK$250 (£20) per person