This is the dish that defines Grand Majestic's philosophy — honoring Chongqing tradition while polishing it for formal dining. Locally-sourced chicken is fried until skin crackles, then tossed with dried chilies and Sichuan peppercorns that build heat and numbing sensation with each bite. Reviewers note the 'firecracker' nature comes from the generous chilli coating, not just heat level. The use of 'heaven-facing' chilies (varieties grown pointing skyward) adds authenticity and texture.
Tips from diners
Pick out the whole chilies as you eat — this is meant to be a hands-on dish. The flavour is in the chilies.
Order this early in the meal before your palate fatigues. The layered spice (chilli plus numbing peppercorn) builds in intensity.
A humble vegetable dish that reveals Chef Phan's philosophy — simplicity with soul. Wawacai (a Chinese vegetable similar to water spinach) is wok-fried with just chilli and chicken oil until it wilts, the flavour intensifying as the leaves char slightly. The chicken oil brings richness and aroma that transforms a simple vegetable into something memorable.
Tips from diners
Order this after heavy mains — the greens cleanse the palate and add brightness.
Ask Chef Phan to reduce chilli on this one if you need a break from heat. The chicken oil is the real star.
Grand Majestic elevates this street classic by using hand-chopped Kurobuta pork (premium Japanese pork) instead of minced. The sesame sauce is balanced — creamy from sesame, spicy from chilli, numbing from peppercorns — with preserved mustard greens adding bitter salinity. Reviewers note this is comfort food executed at fine dining level.
Tips from diners
Mix thoroughly before eating to distribute the sesame oil evenly across the noodles.
This is hearty enough to be a solo meal, but at Grand Majestic order it alongside smaller plates for a full experience.
A classic Sichuan preparation that Chef Phan executes with precision. The chicken is poached until just tender, then dressed in a potent chilli oil infused with crushed Sichuan peppercorns. Unlike the firecracker version, this cold starter showcases finesse — the oil coats the meat, bringing numbing sensation that builds slowly rather than hits hard.
Tips from diners
Start with this to introduce numbing sensation to your palate. It's milder than other Sichuan dishes on the menu.
Ask Chef Phan to moderate the peppercorn if this is your first Sichuan meal. The numbing sensation can surprise first-timers.
This dish reveals the Sichuan mastery — textures (soft tongue, tender beef shin), aromatics (strong garlic), and the signature numbing-spicy-peanut trinity. Reviewers praise how the thin slicing allows rapid absorption of the garlicky oil. The crushed peanuts add textural contrast and richness. This is a dish that separates casual Sichuan from refined Sichuan.
Tips from diners
Don't skip the tongue — it's tender and absorbs the chilli oil better than beef. It's worth tasting.
This is heavily garlicked. Perfect for those who love bold aromatics, but ask if it can be toned down if garlic isn't your thing.
Grand Majestic Sichuan opened in 2019 inside Alexandra House as part of the Black Sheep Restaurants group, channelling the nostalgia of the Majestic Restaurant & Night Club, a well-known North Point venue from the 1960s. Head Chef Theign Phan collaborates with renowned food writer Fuchsia Dunlop (the English-language authority on Chinese gastronomy) to craft a menu that honors authentic Sichuan traditions while elevating them to fine dining. The dining room, designed by Sydney-based interior designer Melissa Collison, features marble, silk, Gucci wallpapers, and tableside service — proof that Sichuan cuisine deserves glamour.
This is Hong Kong's finest Sichuan destination. Book for special occasions or when you want to experience Sichuan cuisine in glamorous surroundings without losing authenticity.
Dinner service is compressed (6 PM-10:30 PM) — arrive by 7 PM to avoid feeling rushed. Lunch is more relaxed.
The Majestic Garden offers daily happy hour 5-8 PM with drinks and snacks priced at HK$58 + 10%. It's a worthwhile pre-dinner drink destination.
Plan 6-8 dishes for 4 people. This menu is designed for sharing — the whole point of Sichuan dining is variety and layers.
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