Sichuan Da Ping Huo

In a nutshell: spicy, large portion, decent and pricy
We have all been watching out for this basement private dinning Sichuan cuisine for years. On a Monday noon we rolled over and gave it a try.
Closed space with thick Chinese deco, feels like some royal mansion ‘s lobby in ancient dynasty. Staff are a bit stiff which somehow fit in here.
Food wise we ordered fish in chilli oil, chilled chicken in Sichuan source, beef stew with turnip and beans with minced pork. No surprise and hot level exceeded average.
Proper occasion for guests, visitors, or meeting the folks! ;)

SiChuan Da Ping Huo Hong Kong 四川菜大平伙 is one of Hong Kong’s best private kitchen. Located on Hollywood Road in Central /​SoHo on Hong Kong Island, the restaurant sits quietly on the corner, waiting to surprise you. A set of stairs brings you downstairs to a white space with minimalism, a few tables, and a hospitable couple chef/​owner.
Wang Hai and his wife Wong Siu King immigrated from China to Hong Kong in the1980’s. Wong serves two seatings (630 pm /​9 pm) Tuesday to Saturday and in the end performs a tune of Chinese Opera for you acapella.
SiChuan Da Ping Huo Hong Kong diner menu includes Fixe prix at 352 HKD per person for 12 courses. Each course escalating in spiciness. Alternating one spicy, one not so spicy. This is not for the faint of heart and only for those who dare to challenge their heat handling skills. You are not instantly hit like Tabasco but subtly and slowly and surely you will feel it… There is no escaping! Keep some sour plum juice, water and perhaps even wine nearby.
We began with appetizers.
Chilled Pickled Cucumber: Sweet. Tangy. Crisp. Swimming in a pool of soy sauce marinate.
Spicy Sichuan Salad: Shreeded celery, carrots, and bean sprouts layered with sesame sauce and chili oil. A very aromatic dish with a crunchy bite.
Hot & Sour Bean Jelly: Similar to glass noodles, this dish was one of the spiciest dishes of the night. Although numbing, the celery and fried soy beans kept the beast tame.
Daily Soup — Chinese Cabbage Soup with chicken and mushroom: By now our vision was blurry and beads of sweat form. The first soup served to cleanse the palate.
Chili Chicken: Directly translated from Chinese «mouth watering chicken» is marinated in chili oil, sprinkled with toasted sesame and charcoal roasted peanuts. The heat is endearing and slowly seeps out. Be sure to order a side of rice!
Ma Po Tofu: My lips were pulsating, my tongue fiery numb but I couldn’t stop eating this. This was one of the most authentic Ma Pa Tofu I’ve head in a long time. Then I realized I’ve forgotten to take a picture (and some other dishes lost in the rotation also).
Glutinous Sticky Rice with Pork and Squash: Finally a diminuendo to the madness, a non-​spicy dish. This rice exploded with flavor and the pork and pumpkin was creamy. In the center there was even a nice piece fatty pork to gel everything together.
There were dumplings and even a tender bowl of Asian Pear and White Fungus Tofu Soup to nurse my senses back from excitement. It ain’t over until the fat lady of the house sings. The owner/​chef, Wong gracefully clutches her hands near the front of the restaurant and begins to hum, then full force into a Chinese Opera. I saw some people who could not contain from laughter, and others respectfully listen. We stayed at SiChuan Da Ping Huo Hong Kong until the candles burnt out…