Out of Town Blog
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…
Click Here to Read the Full Original Article at Out of Town Blog…