Sichuan boasts one of China’s most complex cuisines, and unravelling it is far from easy. The Grand Majestic Sichuan seeks to do this with a new menu, developed by Head Chef Theign Phan and food expert Fuchsia Dunlop, which takes its inspiration from their culinary adventures in the region.
The Grand Majestic Sichuan’s new menu came to light following Chef Theign and Fuchsia’s shared summer voyage to the historical province. The two embarked on a tasting journey across the region to sample the vibrant flavours and textures of its local cuisine, and what they discovered has fostered a menu that authentically embodies the richness and diversity of Sichuan’s gastronomic heritage.
Having tasted the classics, Chef Theign and Fuchsia relentlessly pursue perfection in their renditions of traditional Sichuan dishes. Chilli bean paste, chilli oil and peppercorns are instrumental in elevating these simple dishes to new heights.
The importance of using high-quality Sichuan ingredients cannot be understated, as it ultimately affects the flavour and authenticity of each dish. With a dedicated focus on showcasing the depth of Sichuan cuisine, Grand Majestic Sichuan is committed to including all 23 Sichuan flavours on the menu. This bold endeavour aims to highlight the diverse range of tastes within Sichuan cuisine, extending beyond just spice.
Returning to the basics, the kitchen team recognises the fundamental importance of key ingredients. Chilli bean paste, chilli oil, soy sauce, sesame oil, peppercorns in various forms and an assortment of dried chillies are cornerstones of their culinary creations. By carefully selecting and utilising these essential elements, they provide a trusted taste of Chengdu-style Sichuan cuisine.
With ten new dishes added to the latest seasonal menu change, full descriptions of new a la carte dishes are as below:
1. Jiao Ma Xian Sun (Bamboo Shoots with Spring Onion and peppercorn Oil): Experience the freshness of bamboo shoots dressed with a tangy sauce made from spring onion, peppercorn oil, salt and a touch of sugar. These tender bamboo shoots are blanched, expertly cut into thin strips and quickly tossed in the sauce before serving.
2. Shao Jiao Qie Zi (Steamed Ping Tung Heirloom Aubergine with Scorched Green Chillies): Ping Tung heirloom aubergines are steamed and served chilled, accompanied by a traditional scorched green chilli sauce made with Yunnan green chillies, garlic, peppercorn oil, salt and vinegar. The combination of the silky-smooth aubergines and the smoky heat of the chilli sauce will captivate your senses.
3. Jie Mo Hei Tun (Slow-cooked Kurobuta Pork Jowl with Chinese Leeks, Celery, Mung Bean Noodles and Mustard Sauce): Kurobuta pork jowl is marinated in Sichuan peppercorn and chilli salt, then slow-cooked for tenderness. The dish is served with mung bean noodles and mixed salad and invites guests to toss before savouring.
4. Hong You Niu Rou (Beef Slices in Fragrant Chilli Oil): Tender Angus beef brisket is slow-cooked in a Chinese aromatic broth (lo sui) before pairing it with a sweet aromatic dark soy sauce. It is then drenched with house-made chilli oil and garnished with toasted sesame seeds. This dish promises a delightful burst of flavour in every mouthful.
5. Song Rong Dun Fan Qie Tang (Tomato Broth Simmered with Matsutake Mushroom and Napa Cabbage): This vegetarian delight features a comforting tomato broth paired with delicate matsutake mushrooms and napa cabbage. This savoury, non-spicy dish showcases a perfect balance of flavours, making it a must-try for both vegetarian and meat-eating connoisseurs.
6. Dou Ban Yu (Pan-seared Whole Fish with Five-year Pixian Chilli Bean Paste): Crispy whole market fish is pan-seared and smothered in “Dou Ban” sauce, which is created by stir-frying premium Pixian Dou Ban Jiang (chilli bean paste) with ginger, garlic, pickled chillies and pickled green beans.
7. Xiang La Xie (Whole Mud Crab Wok-fried with Sichuan Chillies and Peppercorns): Embark on a spicy adventure with wok-fried mud crab in a house-made mala sauce. This dish combines the tantalising aromas and the fiery flavours of Sichuan chillies and peppercorns, delivering a memorable dining experience for seafood enthusiasts.
8. Da Suan Shao Huang Shan (Stir-fried Yellow Eel with Single Clove Garlic, Cucumber and Wood Ear Mushrooms): Local Chinese yellow eel is stir-fried with garlic, cucumber and wood ear mushrooms. The rich flavours of this dish perfectly showcase the culinary artistry of Sichuan cuisine.
9. Guo Ba Rou Pian (Sizzling Kurobuta Pork Slices with Rice Crisps): Brace yourself for a sizzling delight as Kurobuta pork is served with rice crisps in a tantalising sauce crafted from tomatoes, bamboo shoots, cordyceps mushrooms, pickled chillies, lychee vinegar and soy sauce. The crunchy texture of the rice crisps complements the saucy and savoury pork, creating a symphony of flavours in each bite.
10. Sichuan Liang Mian (Cold Noodles with Pickled Red Radish, Cucumber and Crispy Bean): A vegetarian take on Ji Si Liang Mian, this refreshing cold noodle dish is adorned with pickled red radish, cucumber and crispy beans. Each bite brings forth a refreshing combination of springy noodles, tart pickled radish and crunchy beans.
The New Private Dining Room – The Phoenix Lounge at Grand Majestic Sichuan
Grand Majestic Sichuan has unveiled its new private dining room, which is called The Phoenix Lounge. It is an exclusive space that offers an intimate setting perfectly suited for enjoying the rich flavours of Sichuan cuisine, with a maximum seating capacity of ten persons.
Whether it’s a special event, birthday celebration, or simply a gathering of good friends, The Phoenix Lounge provides an ideal ambience for an unforgettable dining experience. Immerse yourself in the essence of Sichuan cuisine while enjoying privacy and personal attention in this stunning new addition to the establishment.
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