川川

Andrew Li 9 months ago

From a purely culinary standpoint, Chuan Chuan in Causeway Bay is not without merit. The la zi ji (chilli chicken) arrives with respectable execution: the exterior crisp, the interior still juicy, and the ratio of dried chillies to Sichuan peppercorns kept deliberately restrained. Several braised dishes show generosity in oil and seasoning, clearly calibrated for local palates. These plates are serviceable, even pleasant. Yet this is precisely where the restaurant’s fundamental issue lies — the flavours have been flattened. Marketed as a “Hong Kong–Sichuan fusion,” the cooking feels less like a thoughtful dialogue and more like a compromise. It lacks the layered depth and assertive clarity that define good Sichuan cuisine, while also falling short of the finesse and balance associated with refined Cantonese cooking. In practical terms, the overall standard is comparable to mid-range establishments in Shenzhen, offering little that distinguishes it in a competitive regional context. Where the experience truly falters, however, is service — and its complete misalignment with the restaurant’s claimed stature. During our visit, relatives from Taiwan asked a staff member for help tak

danielle lau a year ago

ive been here for quite a few times for family gatherings / when craving spicy food. though food is always good, seems like portions have been getting smaller, especially the 水煮牛. prices have also been increasing, so i have been coming less. but overall dishes are still flavourful and nice, cannot go wrong with the 小籠包.

Foodie HKger 2 years ago

It's alright to indulge in luxury dining once in a while, especially when celebrating important occasions. As my mom's birthday is approaching, I decided to take her to Chuan, a high-end restaurant helmed by two culinary masters with over 40 years of experience in Sichuan cuisine. As we got seated, the staff served a plate of spicy and sour black fungus along with three kinds of their homemade sauces which are currently under promotion. Pork Belly w/ Salted Egg Yolk Stuffing Thick pieces of pork belly which had a good amount of fat, with melt-in-the-mouth egg yolk in the middle. A combo with harmonized flavors. Xiaolongbao Both original and mala versions available. Each order includes 6 pieces splitted into 2 bamboo steamers. The thin, almost translucent skin was slightly chewy, which held the meat filling and soup perfectly inside. Sichuan Style Stewed Beef Ordered small portion and turned out to be a huge bowl! Generous amount of extra tender beef slices, along with smooth and juicy pig red, potato noodles, cucumber, bamboo shoot, and some rare peanut sprouts. Delicately flavored. Savory even without any MSG. A must-try. Sweet & Sour Pork w/ Fig Made with finely cut Iberico

Anne Chen 2 years ago

🥟🥤🍴🍽️🫖🔍🦁 A dim sum delight, a culinary treat, 🥟🥤🍴🍽️🫖 With comfortable seats, a cozy retreat. Special cheung fan, meat balls so fine, 🔍🦁 Served in fancy lion-shaped vessels, a sight divine. Beautiful bowls and plates, a nostalgic delight, 🍽️🫖 Teapots that hold memories, a wondrous sight. Good service abound, with membership programs too, 🥤 A dining experience, that's truly for you. But AJ has a thought, to make it even better, 🤔 Provide mini versions, of the large dim sum, a consumer idea to consider.

fawwwee88 2 years ago

Came here on a Sunday afternoon yum cha. The dim sum tastes good in general. My personal favorite was the 牛肉球. It came with a 蟲草花湯 which made the beef balls very moist and tastier. We also ordered the 酸菜魚 and the portion was big. Overall I enjoyed all the food and would like to come yum cha again.