Deng G’s sichuan-style dishes at give ‘spice of life’ fresh meaning
Delicious mix of spicy and soothing fare is from recipes created by chef Deng Huadong
Deng G’s menu offers four tastes of spice: mala (mouth numbing), wula (peppery spice), lychee and yuxiang (fragrant fish). The recipes are from Sichuan-born, Chengdu-based chef Deng Huadong, after whom the restaurant is named. It is his second Deng G, following the one he opened in Shanghai in 2007.
The restaurant comprises two modest floors and includes a bar. There is a traditional Chinese vibe with bamboo motifs. We recommend the sliced pork with garlic chilli, lai zui chicken, braised beef in chilli soup and braised fish in red chilli soup. To calm the taste buds, try the Yuxiang eggplant and braised baby cabbage with tofu and salted pork.
Sliced pork with garlic and chilli
Crispy fish in spicy sauce
Camphor smoked duck
Valet parking: no
Vegetarian: 10+ dishes
Private rooms: 2 rooms, 10 ppl
2/F, 147 Queen’s Road East, Wan Chai
Sun-Fri: Noon – 2.30pm;
Daily: 6 - 10.30pm
See more of 2017’s 100 Top Tables here