Best Sichuan Food in Hong Kong

Hot Tou Trot

There’s no option but to embrace the heat at Tou Yuen Delicacies (桃源美食). This low-key gem is tucked away on the top floor of a food center in Shek Tong Tsui: it’s hard to miss thanks to the bright yellow signage. As for the signatures, try the succulent, super-hot marinated “saliva chicken” and chili broth ($68), which can easily feed a group of four. Pair it with some fried tofu, chili-laced veggies and chilled Tsingtaos.  
3/F, Shek Ting Tsui Cooked Food Centre, 470 Queen’s Rd. West, Shek Tong Tsui, 2540-0398.
 

Mask Your Tears

It’s hard to miss the traditional Chinese opera masks dramatically hanging from the ceiling at Mask of Si Chuen & Beijing, which is known for its bold décor and bolder flavors. Signature dishes include simmered beef with chili broth ($178) and shrimp with ginger chili sauce ($158), which is served on a sizzling platter. Or go all out and order the steamed fish head with pickled chili ($268)—but be warned, the light, sour and spicy broth has a kick. Vegetarians are taken care of with a dedicated menu, but the veggie dishes are just as chili-loaded.
Shop 33, G/F, Tsim Sha Tsui East Station (near Exit K), 2311-9233.

Private Spices

First garnering popularity as a private kitchen, Sijie Sichuan Restaurant recently opened its own restaurant. It’s traded in its cozy surroundings, but the warm hospitality is a permanent fixture. Ideal for those new to Sichuan cuisine, the menu offers a solid mix of standard spicy dishes—think pork belly or poached fish swimming in chili oil—as well as easier options, such as Sichuan prawns, beans and minced pork.
10/F, Bartlock Centre, 3 Yiu Wa St., Causeway Bay, 2802-2250.
 

House of Dancing Chilies

Check out Sichuan House for a range of spicy Chengdu specialties, like crispy pork jowls, beef and pig’s tongues in chili sauce and homemade crispy eel. Need a break from the heat? Try the iced black fungus or marinated beef slices for a quiet respite. A go-to is the Pi County fish in doubanjiang ($248)—a soy-based paste that’s both spicy and salty. Bashu spicy prawns ($220), the hottest dish on the menu, are not for the faint-hearted—consider yourself warned.
7/F, M88, 2 Wellington St., Central, 2521-6699.

Yun Numb Nom

Around for almost 20 years, Yun Yan has perfected the art of balancing those Sichuan flavors. The must-tries include the sliced beef appetizers ($78), as well as the tossed chilled noodles with pork in spicy garlic soy sauce. The house-made eight-flavor tofu ($88) is creative and delicious—choose your dipping sauce or just pour them all on at once. Cool down after dinner with drunken chili chocolate ice cream ($48) or one of the flavored tofu smoothies.
Shop 1001B, 10/F, Times Square, 1 Matheson St., Causeway Bay, 2375-0800.