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Chemistry of Sichuan Cuisine
Chemistry of Sichuan Cuisine<br/>川味化學作用

Rose-scented Sweet Toast Dumplings
Chef Chan reinvented the classic Sichuan chaoshou (dumplings) to create this delicate dessert. Red bean and rose-flavoured syrup mix is wrapped in flat white bread to make the sweet dumplings. They are then deep fried in hot oil until crisp and golden. Served with a brown-sugar sauce and fresh berries, these toast dumplings end a perfect meal on a sweet note.

Chemistry of Sichuan Cuisine<br/>川味化學作用

Classic Steamed Chicken with Spicy Sauce
With no standard recipe for this iconic “ma la” (spicy and numb) dish, Chef Chan uses his family recipe to make a tender and moist steamed chicken, and thoughtfully debones the chicken before serving. He also prepares cubes of hundred-century eggs and Hunan-style spicy sauce, made from spring onion, ginger and garlic, for a richer flavour and aroma.

Chemistry of Sichuan Cuisine<br/>川味化學作用

Sichuan Cured Pork and Pepper Bun
This popular Taiwan street food originated from Fuzhou, in Fujian Province, and is given a Sichuan twist here with the addition of Sichuan cured pork. Mixed with black and white pepper, the flavourful minced meat filling is wrapped in soft buns and pan-fried. This pepper bun is also the most popular item on Sichuan Lab’s menu.

Chemistry of Sichuan Cuisine<br/>川味化學作用

Pepper and Vinegar Thick Soup
The star of this soup is the specially selected pepper from Kampot, Cambodia. Known as the “king of pepper,” Kampot pepper has been granted a Protected Geographical Indication mark by the E.U., and is favoured by many top chefs for its floral fragrance. This spicy and sour soup is cooked with sliced duck blood, black fungi, tofu and pork for a complex mix of textures. This soup nicely complements the Sichuan pork and pepper buns for a full range of pepper tastes.

Chemistry of Sichuan Cuisine<br/>川味化學作用

52°C Slow-Cooked Smoked Duck Breast
Inspired by the iconic smoked duck, Chef Chan combines Western culinary techniques with a traditional Chinese recipe to prepare this signature dish. The marinated duck breast is smoked with German beech woodchips to strengthen the aroma, and then slow-cooked at 52°C to keep the meat tender before going in to the oven. The juicy duck is then served on a heated stone with steamed buns in an attractive and modern plating.

Chemistry of Sichuan Cuisine<br/>川味化學作用

Chef’s Profile
Executive Chef Kenny Chan grew up in Hong Kong where many of his family members were chefs. The young Chan accumulated food knowledge by listening to his family sharing their recipes and cooking experience at home. At the age of 14, he embarked on his own culinary career at a Chinese restaurant, where he laid a good foundation of cooking techniques and skills. Since then, he has been devoted to Sichuan cuisine.
Today, despite having worked in kitchens for over 50 years, Chan remains passionate about continue his cooking journey. “History has a huge influence on Sichuan cuisine,” he said. “I want to make good use of my knowledge and introduce authentic Sichuan dishes to local diners.”

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.

Sichuan Lab
G/F‭, ‬28‭ ‬Tai Wo Street‭, ‬Wan Chai
3126‭ ‬6633