Sichuan Verandah, located at Hyatt Centric Victoria Harbour Hong Kong, has launched an exciting new menu that combines the fiery spices of Sichuan cuisine with the hearty flavours of Northern Chinese dishes. This culinary innovation is a collaboration between Executive Chef Jack Chan and Sichuan specialist Chef Avery Zhang, promising a unique dining experience against the backdrop of stunning harbour views.
The menu offers a range of dishes with customisable spice levels, from "Baby Spice" to "Steamy". Highlights include Chilled Yellow Croaker with Beluga Caviar, Jumbo Squid with Rattan Pepper, and Deep Fried Crispy Pigeon with Sichuan Peppercorn. For those seeking a more traditional taste, the Leopard Garoupa poached in chilli oil and Chengdu Dan Dan Noodles are must-tries.
Northern Chinese specialities are also featured, such as the Wok Fried Cumin Lamb Rack and Sautéed Shredded Potato with Black Vinegar. The restaurant retains popular items from its original menu, ensuring a diverse selection for all palates.
In addition to its culinary offerings, Sichuan Verandah is dog-friendly, providing a "Doggy Dim Sum" menu for canine companions. Guests can enjoy a 15% discount on à la carte items from Monday to Thursday when booking through the restaurant's official page.
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