Crispy diced chicken with dried chillies and Sichuan peppercorns at Sichuan Lab in Wan Chai, Hong Kong. The spicier the food the better for senior marketing communications manager Catherine Yuen. Photo: Xiaomei ChenCrispy diced chicken with dried chillies and Sichuan peppercorns at Sichuan Lab in Wan Chai, Hong Kong. The spicier the food the better for senior marketing communications manager Catherine Yuen. Photo: Xiaomei Chen
Crispy diced chicken with dried chillies and Sichuan peppercorns at Sichuan Lab in Wan Chai, Hong Kong. The spicier the food the better for senior marketing communications manager Catherine Yuen. Photo: Xiaomei Chen

Where a spice lover eats Sichuan cuisine and Korean barbecue in Hong Kong, and her ultimate comfort food – deep-fried chicken

  • Hotel marketing manager Catherine Yuen loves the spicy food at Sichuan Lab, and the constant flow of hot pancakes to accompany the Peking duck at T’ang Court
  • Sai Kung is the best place to take visitors for its fresh seafood, she says, and she can’t wait to taste the best sweet and sour pork in Amsterdam again

Topic |   Hong Kong Fine Dining
Crispy diced chicken with dried chillies and Sichuan peppercorns at Sichuan Lab in Wan Chai, Hong Kong. The spicier the food the better for senior marketing communications manager Catherine Yuen. Photo: Xiaomei ChenCrispy diced chicken with dried chillies and Sichuan peppercorns at Sichuan Lab in Wan Chai, Hong Kong. The spicier the food the better for senior marketing communications manager Catherine Yuen. Photo: Xiaomei Chen
Crispy diced chicken with dried chillies and Sichuan peppercorns at Sichuan Lab in Wan Chai, Hong Kong. The spicier the food the better for senior marketing communications manager Catherine Yuen. Photo: Xiaomei Chen
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