Spice up your spring as Jiangsu Club takes a plunge into the fiery world of Sichuan cuisine. From 19 March to 18 April, this Sheung Wan favourite is hosting a culinary collaboration unlike any other. The limited-time menu features the talents of celebrated Sichuan master chef Peng Xuqing and his esteemed mentor, Hu Taiqing. Together, they bring the gastronomic depth of the province to life, offering diners an authentic taste of one of China’s most revered cuisines. And trust us, it goes far beyond your standard ‘mala’ kick.
Read More: These Are The Latest Michelin-Approved Spots You Don’t Want To Miss Out On!
Spicing Up Sheung Wan – Straight From Sichuan
Already celebrated for its masterful execution of Eastern Chinese cuisine, Jiangsu Club is expanding its reach this season. The spotlight now shifts to Sichuan – presented through a menu crafted by two of the region’s most accomplished chefs. More than 20 dishes on the menu highlight the region’s signature spice and intricate cooking techniques.
Under the theme ‘Sichuan Culinary Odyssey – A Harmony of Flavours and Tradition,’ the experience showcases more than 30 distinct cooking methods. From stir-frying and dry-frying to slow-cooking, each technique has been carefully incorporated. Priced at HKD$1,188 per person, the menu is designed for adventurous diners eager to explore every layer of Sichuan’s complex flavour profiles.
Sichuan cuisine places heavy emphasis on its expert use of aromatics and spices, delivering dishes bursting with essence. As the birthplace of China’s ‘mala’ sensation, this custom invites diners to dig into the allure of its numbing, tingling magic.
These Are The Dishes You Don’t Want To Miss
1. Steamed Chinese Cabbage In Supreme Soup
A dish that’s as elegant as it is delicious. Delicately arranged cabbage leaves fan out like a lotus flower, resting in a light yet flavourful broth that enhances its natural sweetness. A mainstay at state banquets since the early 20th century, this creation proves that Sichuan cuisine is about more than just heat – it’s steeped in cultural significance too.
2. Deep-Fried Slice Grass Carp With Sichuan Peppercorn
Inspired by Sichuan’s famed Dengying Beef, this dish is a sharp, crispy dream. The grass carp is sliced paper-thin, then air-dried, baked, and deep-fried to a flawless golden crisp. Tossed in a secret Sichuan peppercorn mix, it offers a satisfying crunch with an addictive, numbing kick that keeps you coming back for more.
3. Steamed 27 Head Dried South Africa Abalone With Sichuan Peppercorn
This original creation from Chef Peng is a true labour of love. Amidori abalone is soaked for three to five days, then pressure-cooked with a combination of seafood and meats for up to five hours. Finally, it’s infused with Sichuan peppercorns and white wine, resulting in a milder, more refined expression on the region’s signature spice. Each bite is tender, complex, and brimming with depth.
4. Braised 8 Head Africa Fish Maw
A true showcase of Sichuan’s signature dry-frying technique, this dish elevates premium 8-head fish maw to new heights. Infused with an aromatic broth filled with Sichuan spices, the fish maw achieves a luxuriously silky texture and delivers an umami punch. There’s no visible sauce here – just pure, locked-in flavour that speaks for itself.
Meet The Masters
The Sichuan Hotpot King Chef Hu Taiqing
A true legend of Sichuan gastronomy, Chef Hu is best known as ‘the master of hotpot’ and has spent over 30 years perfecting the balance of flavours and spices that define the province’s cuisine. Bringing his deep culinary knowledge and time-honed techniques straight to the Jiangsu Club kitchen, expect nothing less than a feast worth celebrating.
The Rising Star Of Sichuan Cuisine Chef Peng Xuqing
Hailing from Renshou County, just south of Chengdu, Chef Peng began his culinary career at just 16 years old. He went on to train under some of Sichuan’s most respected masters, including Chef Hu himself. With gold medals from the China Hotel Industry Professional Skills Competition and a history of cooking for Chinese dignitaries, he is one of the brightest talents redefining Sichuan cuisine today.
Jiangsu Club, 2/F, Alliance Building, 130–136 Connaught Road, Sheung Wan, Hong Kong, 6230 8973, Instagram: @jiangsu.club
Rachel Tang
Rachel Tang is the Social Media Manager and a contributing writer at Friday Club., where she combines her expertise in PR and Marketing with a passion for storytelling. She began writing for a media platform early in her career, which sparked a love for storytelling that still drives her work today. With a deep passion for fashion, music, and all things pretty, Rachel is always on the lookout for the next best thing – and she’s quick to rave about it to those around her.
