This signature Sichuan dish demonstrates Chef Deng's refined approach. The chicken is poached until perfectly tender, then dressed in a chilli oil infused with Sichuan peppercorns that create the characteristic numbing sensation (ma). Multiple reviews praise how the spice hits immediately but doesn't linger aggressively — diners can finish the whole plate without numbness overwhelm. The balance between heat and numbing sensation is what makes this the dish reviewers specifically ask for by name.
Tips from diners
This is the perfect introduction to 'ma la' (numbing-spicy) sensation. Ask what 'mouth watering' means — it's the physiological response to Sichuan peppercorns.
If you find standard Sichuan overwhelming, this is your entry point. Chef Deng calibrates the heat for local taste.
Dumplings that taste like Chengdu street food — the filling is punchy with spice while still letting the pork shine through. Steamed until the wrapper becomes slightly translucent and tender, they're meant for quick eating at a street stall, not formal sitting. The spice level here is moderate — they complement the meal without dominating.
Tips from diners
Order this as your first course. Dumplings set a casual tone and aren't too filling.
Ask for chilli oil and vinegar dips. The acidity cuts the richness while the chilli adds heat.
A cold appetizer that showcases simplicity. Pork is sliced thin and dressed in an aggressive garlic-and-chilli oil. The slicing allows rapid absorption of the oil, making every bite intensely flavoured. This is a palate-waker — the garlic and chilli announce their presence immediately. Reviewers appreciate how this dish's straightforward approach reveals ingredient quality rather than technique hiding it.
Tips from diners
The garlic is strong and meant to be. If you dislike raw garlic intensity, skip this and choose another starter.
Order this early — it wakes up your taste buds before moving to more complex dishes.
A Sichuan classic that Chef Deng executes with precision. Pork belly is first simmered until tender, then sliced and stir-fried with fermented bean sauce, chilli, and scallion. The fermented beans bring umami and a subtle funk that deepens the dish's savory profile. Reviewers note the pork slices have textural contrast — crispy edges from the wok, tender centres inside.
Tips from diners
This is substantial enough to pair with rice as a simple meal. Two people can make this their whole dinner with just steamed rice.
If you love fermented ingredients, this will resonate. The bean sauce is the star, not just a supporting player.
A substantial dish that bridges Sichuan tradition with modern wok technique. The ribs are grilled until exterior chars while inside stays juicy, then finished with toasted cumin and Sichuan spice that add warmth and numbing sensation. Reviewers note this is Chef Deng's modern interpretation — meat-forward and less oil-heavy than classic versions, but still recognizably Sichuan.
Tips from diners
This is a splurge dish meant for sharing among 2-3 people. Budget for it as your table's protein centerpiece.
The char on the ribs is intentional. Embrace it — the caramelised exterior adds depth to the spice.
Deng G opened in 2016 when Chef Deng Huadong, a Chengdu native with a restaurant of the same name in Shanghai, partnered with Paul Hsu of Elite Concepts to bring modern Sichuan cuisine to Hong Kong. Chef Deng specializes in what he calls 'spice level dialled down' — authentic Sichuan flavour profiles executed with less oil and more restraint, making the cuisine accessible to diners who find traditional Sichuan overwhelming. The restaurant spans two levels: the second floor houses a Baijiu Bar stocking over 30 varieties of the traditional Chinese grain liquor, while the third floor is the dining room. The menu is organized by flavour profile rather than ingredients: Lychee, Mala, Hula, Yuxiang, Home, Sweet & Sour, and Pepper & Salty Spice.
Visit the second-floor Baijiu Bar for pre-dinner drinks. Over 30 varieties available, with cocktails like Baijiu Colada (HK$80) and Passion Sour (HK$80), or straight shots from HK$130.
If you're new to Sichuan cuisine, this is the most forgiving restaurant in the city. Chef Deng deliberately tones down heat without sacrificing flavour.
Book on weekends or after work hours. The second-floor bar makes it a popular after-work spot, creating back-pressure on the dining room.
The menu is organized by flavour profile (Mala, Yuxiang, etc.) rather than ingredient. Ask staff to explain each category to understand what you're ordering.
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