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New & Special


Sichuan cuisine has enjoyed a rapid rise in popularity in Hong Kong in recent years, which has propelled a slew of new Sichuan restaurants to prominence. The just-opened Chuan, located at the popular Food Forum at Times Square, is destined to become one of the go-to places for spicy Sichuan food. 

Uniquely, Chuan unites two celebrated chefs, Lee Chi Kwong and Leung Yip Yuen, whohave previously worked together and who combine their 40-plus years of culinary experience to deliver Chuan’s goal – serving authentic traditional Sichuan cuisine using quality ingredients and locally sourced spices and chillies such as round chilli, cumin powder and red peppercorn from Sichuan. To top it off, Chuan has been joined by well-known veteran dim sum chef Chan Sai Fai, who has created an innovative dim sum menu with many items sprinkled with a touch of Sichuan flavour. The restaurant also offers an extensive Cantonese cuisine menu to complement its Sichuan dishes. 


Chuan is surprisingly spacious; the elongated layout belies its length, the dining area stretches all the way back, with enough space for private rooms. The contemporary Chinese décor is elegant and artful, its setting is relaxed and comfortable – perfect to enjoy a hearty, spicy meal. 

On our visit, we tried a plethora of dishes from Chuan’s menu, starting from its dim sum menu. These included Spicy Crispy Bun Stuffed with Roasted Goose ($68) – a fried man-tou (Northern Chinese bread in which the skin is peeled off and then fried till crispy); Steamed Rice Rolls with Beef & Meat Floss in Sichuan Spicy Sauce ($68) – with a subtle spicy kick; Spotted Grouper with Sichuan Pepper & Chives Dumplings ($78); Steamed Shanghainese Dumplings with Spicy Soup ($58); Sichuan Dried Bean Curd ($88) – a smooth specialty dried tofu from Sichuan; and Preserved Egg with Green Chilli ($78). 


Chuan’s signature dishes came next. They include the classic Sichuan Style Stewed Mandarin Fish ($538/ large and $468/small), which is excellent – complex ma la and chilli flavours and tender fish filet, but not over-powering; Fried Prawn with Pepper in Casserole ($468), an aromatic dish that uses the finest white pepper from Hainan Island; and Sauteed Diced Chicken with Spicy Red Chilli ($428/large and $318/small), one of our favourites – we enjoyed the lingering and addictive spicy flavours of the chicken fillet pieces. 


We wrapped up this delicious meal with desserts – Peanut Rice Dumplings in Ginger Soup ($68), Almond Soup with Egg White($68), and Black Sesame Rolls ($58) – all yummy. 


Given the pedigree of its chefs and their dedication, Chuan is sure to gain a large following soon. We highly recommend you give it a visit as well.

Shop 1102, 11/F, Food Forum, Times Square, 1 Matheson Street, Causeway Bay, Hong Kong;2838 8313


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