Food Review: Qi House of Sichuan
Qi House of Sichuan puts an original spin on the region's food, writes Susan Jung
As the doors of the lift opened, we suspected that Qi House of Sichuan was not going to be a typical Sichuanese restaurant. The music playing over the loudspeakers was our first clue; the stylish decor was the second.
I knew the hostess, Carrie, from other restaurants, and asked why she'd left her previous group. She said she was excited about the food they were serving at Qi, and her enthusiasm seemed genuine.
The interior of the restaurant was sectioned off into small, cosy dining areas. We were seated at a table overlooking the terrace, which had a steady stream of smokers.
The menu indicates whether the dishes are spicy and/or mala (numbing from the Sichuan peppercorns), vegetarian or signature. We stuck mostly to the signature dishes, while attempting to order a few that would not overwhelm the taste buds of one of my guests who has a delicate palate.
Our starters were excellent. Mouth-watering chicken (HK$80) really did get our salivary glands going with the delicious, rich, oily sauce. Even better were the chilli wonton (HK$75), which had a light and juicy filling.