Hong Kong’s best... Sichuan
This stall is known for its spice-laden snacks. The open-air arena boasts an extensive menu despite its tiny kitchen and signatures include bean starch noodles served in chilli oil or hot and sour broth. 1 Whampoa St, Hung Hom, 2127 7559.
San Xi Lou
San Xi Lou is especially famous for its fiery hotpots. The restaurant also offers other regional favourites, from ‘water-cooked’ items to mapo tofu doused in chilli bean paste. Guests should also try the homemade beancurd, which can be ordered with a side of spicy soup topped with chopped peanuts. 7/F, Coda Plaza, 51 Garden Rd, Central, 2838 8811.
Sijie Sichuan Dishes
Prepare to sweat. The eponymous chef at this private kitchen is not afraid to load on the spices, as demonstrated by dishes such as ‘water-cooked’ fish and beef tripe mixed with chilli oil. Prices are set per person but the number of courses varies depending on the size of your dinner party. Unit 289, 2/F, Ko Wah Bldg, 285-291 Lockhart Rd, Wan Chai, 2802 2250.
Wing Lai Yuen
Foodies make the pilgrimage to this Wong Tai Sin eatery for its famed dan dan mian. The handmade noodles are served in a bright red broth perked with peppers, chillies, pork and preserved veggies. The down and dirty restaurant also offers dumplings, ‘saliva’ chicken and other spice-heavy items. 15-17 Fung Tak Rd, Wong Tai Sin, 2726 3818.
Ingredients are imported straight from Sichuan and are crafted into tantalisingly spicy plates such as poached fish with crispy soybeans and chicken with dried chillies. During August, guests can look forward to a limited-time chilled noodle menu, as well as new dim sum items. Shop 4A, 4/F Miramar Shopping Ctr, 132 Nathan Rd, Tsim Sha Tsui, 2375 0800; yunyan.hk.