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Susan Jung

1 Hillwood Road, Tsim Sha Tsui
Tel: 2736 7117
Open: noon-3pm, 6pm-11pm
Cuisine: Sichuan
Price: about HK$175 without drinks or the service charge.

Ambience: quiet, at least at lunchtime. Tables are close together, but are comfortable enough. 

Pros: the menu lists some Sichuan dishes not often seen at other places. 

Cons: the smoked duck with tea leaves (HK$88) wasn't as interesting as everything else. We were seated next to the entrance, and every time the doors opened, hot air blew on us. 

Recommended dishes: the cherry tomatoes marinated with preserved plums (HK$38) were light, cooling and delicious, with each peeled tomato imbued with the sweet-tart sauce. Northern Sichuan cold jelly (HK$30) managed to be both spicy and refreshing at the same time. Family seasoned offal (HK$52) featured thin slices of shank, tongue and stomach, all of which had different textures that were sturdy enough to stand up to the spicy, oily sauce. Chicken cartilage with chilli (HK$79) was my favourite dish, with the well-seasoned chunks of cartilage cooked so they were tender and crunchy. Chopped chilli with grass carp fish (HK$135) was a huge portion served (unusually) with wheat noodles (mung bean noodles or vermicelli are more common). It was the head and shoulders portion of a very fresh fish. The meat came off the bones in large, tender chunks, and the light sauce was just slightly spiced. The Chuan Gong pig knuckle (HK$128) was so tender and fatty that it wobbled like jelly when the waitress set it down. It's not a dish for fat-phobes. Because it's so rich, it's a dish best shared among several people. 

What else? Although the restaurant was quiet during our visit, we've heard that it can get much busier.

Susan Jung


Sichuan restaurant serves little-seen dishes

Family seasoned offal (top right) and chicken cartilage with chilli are recommended.Photos: Dickson Lee

Lifestyle

Food & Drink