The latest hot addition to Hong Kong’s dining scene is straight out of panda country, the trendy Deng G Classic Sichuan and Baijiu Bar, serving authentic dishes from Chengdu, capital of Sichuan province, and a full complement of cocktails concocted from various Chinese liquors, or “Bai Jiu”.
On a mission to sate our taste buds with authentic spicy food from Sichuan, Deng G is just the place to be. Chef Deng, considered one of the most talented Sichuan chefs in China and owner of a highly successful Sichuan restaurant in Shanghai, is the mastermind behind Deng G, seeking to bring authentic Sichuan dishes and cooking styles to discerning foodies in Hong Kong.
The restaurants adopt a contemporary, bamboo theme throughout in recognition of the panda and its natural habitat. The geometric screen, discreet warm lighting and leather furniture make for a clean, comfortable setting to enjoy a quality meal.
We quickly got down to business with three familiar and popular starters: Sliced Pork with Garlic and Chili ($75), Ox Tongue and Tripe Medley ($75), one of our favourite spicy dishes, and Roasted Egg Plant with Red Chili ($60). All the dishes are spicy but not overly so and are subtly different due to the types of chili peppers and other condiments used. It’s certainly a stimulating way to get the meal started.
The Wu La Spicy Mandarin Fish ($388), one of Chef Deng’s signature dishes, is next as the first entrée, and it fully deserves its accolades. Wu La is not like Ma La but has sort of a sizzled chili flavour as the chili peppers and peppercorns are fried in intense heat to bring out the aroma and taste. The fish pieces are super-tender but firm in texture perfect for the hot, spicy soup base.
The next dish, Braised Beef Rib with Mild Red Oil ($398)is another signature dish that we have been eagerly anticipating. The morsels from the braised beef ribs fall easily off the bones and taste so meltingly tender, but it is the red oil sauce that gives that distinctive flavour.
Two more dishes followed: La Zui Chicken ($188)which is nice-sized chicken chunks deep fried in red chili peppers to give that crispy yet tender taste, and Dry Pot Stirred-fried Sliced Cabbage ($108)in which a special paste helps brings out the sweetness in the cabbage.
We conclude our dinner with Fermented Glutinous Rice in Ice Powder ($30)which, as expected, provides a welcome and cooling relief on our chili spicy palates.
To mine all of China’s best cuisines and dishes could take a lifetime. Thankfully, Hong Kong’s fortunate ability to attract the best China has to
offer allows us to just stay put in the city and partake in superb dining adventures, among which Deng G is a shining example.
Deng G Classic Sichuan & Baijiu Bar
2/F, Weswick Commercial Building, 147-149 Queen's Road East, Wan Chai