This spring, taste the mighty Si Chuan chilies and pepper with an array of tongue numbing cuisine curated by Nam Fong culinary team. The restaurant that is serving authentic Cantonese cuisine will be launching a limited Si Chuan seasonal menu for those people who love spicy food.
March and April is typically the spring season for Hong Kong. The humidity raises and you will expect more rainy days. As the Chinese proclaim the best way to take away the dampness in our body is having spicy food, so people tends to add many spices into the cuisine, according to the Chinese philosophy.
If you are not looking for intense tingling feeling, Sichuan Saliva Chicken with Cucumber will be a moderate challenge. Filled with refreshing cucumber, poached chicken as the base of the dish, and adding the special spicy sauce. This secret recipe includes star anise, dried pepper and chili oil and more. This secret spicy sauce is the soul of this dish. This bold flavor is addictively tasty while pairing with the crispy cucumber and tender chicken meat.
If you are up for the challenge, this Poached Sliced Beef in Hot Chili Oil with Sweet Potato Noodle will satisfy your desire. This dish is a traditional Si Chuan dish. The pungency and spiciness taste is ready to capture the guest’s taste bud. The spicy soup base is made with stir-fried chili pepper, cone pepper, green onion and other spices. The noodles made with potato is essential to the dish as well. The noodles will absorb the spiciness and the strong flavor of the soup.
Other special dishes include Steamed Fish Head with Pepper, Braised Diced Beef with Chili Pepper and Peanuts etc. Price starting from HK$158. Available from March 1 to April 30, 2018 at Nam Fong Chinese restaurant.