Address: 10/F, Bartlock Centre, 3 Yiu Wa Street, Causeway Bay
Sijie Sichuan maybe under the radar for some, but definitely a must for those who enjoy spicy foods! A Private Kitchen that sits about 20 people, Sijie offers authentic Sichuan cuisine that is spicy but not so much that you can’t taste anything. They focus more on the ‘numbing’ effect from the native sichuan peppers; which can be a very interesting sensation!
Customers pay 320 per person for dinner starting at 3-4 dishes and going up to 13, depending on the size of your party. Very affordable for quality dinner with numerous choices that include non-spicy options for those who don’t fancy walking on the wild side! Sijie’s menu centralizes on Sichuan classics like Kung Pao Chicken and Chilli Oil poached fish, that are simply divine!
Perfect for the winter and dare-filled adventures for those who are visiting from afar!
Poached Fish in Chongxing Style (Chilli Oil) – left
- A must-try when coming to Sijie.
- At first glance, this looks spicy as hell! In fact the oil marinates the fish and makes it extremely tender, tasty and not spicy at all! (unless you choose to try the actual chilis)
- There are also thick-cut mung bean noodles buried amongst the fish, that has a chewy and addictive texture!
Sichuan-style Kung Pao Chicken
- This maybe the spicier dish of the night, with a definite numbing effect.
- A fun dish for groups as you dig through the chilis to find the chicken pieces.
- I don’t recommend trying the chilis as they really are very spicy!
- The downside of this dish is that the chicken is cut into very small pieces, making them quite difficult to eat and find, otherwise tasty.
- Silken tofu braised in a spicy-sour sauce.
- Perfect accompaniment to hot steamy rice!
Celery with grated garlic
- Gifted by the restaurant :), this is a great dish to cool your palate and take a break from all the spicy goodness!
Sweet and Sour Pork Tenderloin –right
- Good dish, though nothing spectacular, this is a favorite amongst tourists.
- Tender pork and sticky sweet and sour glaze, though lacking in a mix of textures from crispy peppers.