Sijie Sichuan Restaurant

Best Sichuan food in Hong Kong!!! I’m basically addicted to their spicy cold noodle and come here almost every week for lunch. By default, dishes are localized I.e. less spicy than authentic Sichuan. While this is perfect for me, others who are looking to kill their tastebuds should let the chef know so they can go heavy on the chili. Their Sichuan chilli sauce has a rich texture with layers and layers of strong flavors eg garlic, saltiness, aroma of veg oil and of course, numbing spiciness and crispy spiciness.
My favorite dishes are:
* spicy cold noodle
* pork slices with garlic paste
* shui Zhu yu (fish fillet in hot chilli oil)
* hot and sour shredded potato
* hui Guo rou (pork belly stir fry with chilli)
* sweet and sour pork
Apparently they have many off menu dishes as well so just ask if there s a dish in your mind. I’ve had egg tomato stir fry (mainland style) and tomato egg drop soup before.
Lunch is about $ 120 a head. For dinner, it’s $ 300 per head and depending on the number of people at your table, you get to pick a certain number of appetizers and mains.

One of the better Sichuan places I’ve tried
English menu, quick service and good food
Of the dishes I tried, cold noodle appetiser was my favourite.
Overall, good all around and prices reasonable
Wasn’t difficult to find and didn’t need a reservation
Only takes cash

This is the first Sichuan restaurant I’ve tried in HK (so I’m not really sure how this compares to other Sichuan restaurants), but it is authentic!
As the other Unilocaler mentioned, this restaurant’s style is like private dining. Instead of your regular full menus, their entire menu is on a one-​sided piece of paper. It works like this: it is $ 300 HKD per person, and for a table of 2 – 3 people, you get to pick 2 appetizers and 3 main courses (4 main courses for a party of 3). Each additional main course costs $ 100 HKD. For larger parties, the price per person is still the same, but the number of dishes you get increases.
The food was pretty authentic. You taste and feel the numbing Sichuan peppercorns in their dishes. These were the dishes we ordered:
Sliced spiced beef and tripe (appetizer; 夫妻肺片) — It was good!
Cold edible tree fungus (appetizer) — A good balance between vinegar and soy sauce in the wood ear mushrooms
Sautéed chicken cartilage with spicy red chill (main course; 辣子雞軟骨) — This was delicious! They twisted the original dish (made with small pieces of chicken and bone) with chicken cartilage instead. The cartilage is then stir fried with lots of peppercorns and dried chili peppers. You basically get a dish piled high full of chilis, and you dig through the dish to find the small pieces of chicken. The chicken cartilage had a crunchy texture and it was quite fragrant.
Fish with preserved vegetables (main course; 酸菜魚) — Authentic and yummy!
Stir fried bean threads with ground pork (main course; 螞蟻上樹) — Literally meaning «ants climbing up a tree», this dish was overly salty for our liking. Too bad.
Sautéed shredded potatoes in spicy and sour sauce (main course; 酸辣土豆絲) — The potato slices weren’t thin enough for my liking, and the dish would have been better if the potato slices were less starchy. This one’s a miss.
All in all, this place serves up authentic Sichuan dishes. Although some of the dishes could have been better, they make up for it by executing the good ones really well!
Note: Cash only and don’t expect a good ambiance. When you walk into the restaurant, you won’t find a reception of any sort, but just tables. Heck, I don’t even think I saw a sign above their door. Their service is really friendly though!

private dining house but not that impressive. expected more sichuan spice and flavors but a bit disappointing.