Helmed by star chef Kenny Chan, Sichuan Lab offers Hong Kong diners authentic yet contemporary Sichuan delicacies.
Its Chinese name, literally meaning “the river flowing across Sichuan,” echoes the restaurant’s concept of “connecting the East and the West, and passing the tradition to the next generation.” Its English name, Sichuan Lab, on the other hand embodies the restaurant’s creative and meticulous take on the region’s cuisine.
Sichuan Lab takes an innovative approach to its decor by creating a chic and mysterious dining environment. From metallic light fittings to colourful spices in test tubes and lab-style beakers decorating the walls, this “black laboratory” presents diners with an immersive experience of modern Sichuan dining.
G/F, 28 Tai Wo Street, Wan Chai