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

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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

Published: 4:15pm, 16 Sep 2020Updated: 7:18pm, 17 Sep 2020

Catherine Yuen is the group senior marketing communications manager of L’hotel management group.

I am not picky on where to eat but I care about who eats with me. I call myself “spice girl” as I usually go for spicy food. I love Chinese food as I am amazed by the presentation, combination of ingredients and seasoning.

Sichuan Lab (28 Tai Wo Street, Wan Chai, tel: 3126 6633) is definitely one of my top picks. I especially like the sliced local pork in spicy garlic and soy sauce. It is not the hottest dish they have but it is one of the most flavoursome. I also like the weekend all-you-can-eat dim sum lunch.

I used to go once a week to Namdaemoon Cuisine (75 Kimberley Road, Tsim Sha Tsui, tel: 2723 2993) for Korean barbecue. Their pork rib, the non-marinated one, is super yummy. I can finish two portions easily on my own. The staff are extremely friendly.

Yuen loves dining out on spicy Chinese cuisine.

Sometimes I crave Peking duck and my recommendation is T’ang Court (1/F-2/F, The Langham, 8 Peking Road, Tsim Sha Tsui, tel: 2132 7898). I love how they cut the fat from the skin before serving. The hot pancakes are brought in intervals so you will not have cold Peking duck roll.