Deng G’s sichuan-style dishes at give ‘spice of life’ fresh meaning

Delicious mix of spicy and soothing fare is from recipes created by chef Deng Huadong

PUBLISHED : Monday, 13 March, 2017, 8:33pm
UPDATED : Monday, 13 March, 2017, 8:33pm

Deng G’s menu offers four tastes of spice: mala (mouth numbing), wula (peppery spice), lychee and yuxiang (fragrant fish). The recipes are from Sichuan-born, Chengdu-based chef Deng Huadong, after whom the restaurant is named. It is his second Deng G, following the one he opened in Shanghai in 2007.

The restaurant comprises two modest floors and includes a bar. There is a traditional Chinese vibe with bamboo motifs. We recommend the sliced pork with garlic chilli, lai zui chicken, braised beef in chilli soup and braised fish in red chilli soup. To calm the taste buds, try the Yuxiang eggplant and braised baby cabbage with tofu and salted pork.

Signature dishes

Sliced pork with garlic and chilli

Crispy fish in spicy sauce

Camphor smoked duck


Valet parking: no

Vegetarian: 10+ dishes

View: yes

Corkage: HK$100

Alfresco: no

Private rooms: 2 rooms, 10 ppl

Contact details

2/F, 147 Queen’s Road East, Wan Chai

2609 2328

Sun-Fri: Noon – 2.30pm;

Daily: 6 - 10.30pm

See more of 2017’s 100 Top Tables here