Reviewers consistently name this as the must-try signature dish. The Canadian Dungeness crab is chosen for sweetness and meat yield, then coated in a spicy batter that crisps on the outside while the meat stays tender inside. The textural contrast — crispy batter, sweet meat, chilli heat — is what makes this memorable. Multiple sources report this dish is worth the premium price.
Tips from diners
This is a splurge dish. Budget for it as your main protein. One crab feeds 2-3 people.
This is eaten with hands. Wear bib or bring napkins — the crab shells splinter when you crack them.
A simple carb that reveals technique. The pancake is rolled and folded to create layers, then pan-fried until golden and crispy on the outside, tender within. The scallion oil brushed between layers adds savory aromatics. This is perfect alongside heavier mains or spicy dishes — the neutral richness balances the meal.
Tips from diners
Order this late in the meal to soak up the remaining sauces from spicy dishes. It's a palate finisher.
One pancake feeds 2-3 people as a side. It's meant for sharing.
Despite the casual name, this is a calculated dish. The chicken is poached until just tender, then dressed in a chilli oil sauce that hits the palate with spice first, followed by lingering numbing sensation from Sichuan peppercorns. The 'mouth watering' refers to the physiological response the numbness triggers. Reviewers call this a gateway dish for Sichuan newcomers — it defines the cuisine's signature sensation.
Tips from diners
Try this to experience numbing sensation for the first time. It's spicy but manageable, and the numbing effect is pronounced.
Eat slowly to let the numbing sensation build. Don't rush — the experience deepens as you eat.
These ribs showcase Chef Chan's mastery of wok technique. The exterior is fried until crispy and deeply coated with toasted cumin and spices, while the interior stays succulent. The cumin adds earthiness and warmth that complements pork naturally. Reviewers specifically praise the layered coating — you bite through crispy bits to reach tender meat.
Tips from diners
Order this as a shared appetizer/main with others. The ribs are substantial and meant for communal eating.
The cumin coating is generous — if you dislike strong spice or aromatic spices, ask for a light hand.
This signature Sichuan dish appears on Qi-Nine's menu in small and large portions, showing Chef Chan's flexibility. The mandarin fish is chosen for its delicate texture and subtle sweetness. Braised gently in a chilli-infused broth that builds heat gradually, the fish absorbs the complex flavours without falling apart. Reviewers note this is the refined version of spicy fish — heat without brutality.
Tips from diners
The broth here is intense. Balance it with steamed rice — the starch cools the burn and lets you enjoy the layered flavours.
Ask Chef Chan about the spice level before ordering. This is one of the hotter dishes on the menu.
Qi-Nine Dragons is the sister restaurant to Wan Chai's Michelin-starred Qi-House of Sichuan, operating since 2016 on the 20th floor of Prince Tower. Led by Head Chef CHAN Wai Kin, the kitchen serves authentic Sichuan cuisine with modern refinement, reflecting the 'seven flavours of Sichuan' — spicy, aromatic, sweet, bitter, sour, peppery, and salty. The restaurant was recommended by the Michelin Guide Hong Kong & Macau in 2017 and 2018, establishing it as a serious contender in the city's Sichuan dining landscape. The rooftop location and panoramic views make it equally suited for business dinners and celebratory meals.
Request a table by the window for city views. The 20th-floor rooftop terrace offers panoramic vistas of Tsim Sha Tsui and beyond.
Late Friday and Saturday service opens until midnight. This is a popular date-night spot — book ahead for weekend evenings.
Lunch service is 12:00-2:30 PM weekdays, making it accessible for quick meetings. Dishes are generous enough to justify the price point.
Expect HK$201-400 per person. The Dungeness crab is a premium spend, but most mains are in the HK$100-300 range.
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