Sichuan

Chilli peppers make a frequent appearance in Latin American, Indian and Chinese cuisines. Read on to find out how chillies have become a universal language that connects modern gourmets and chefs.

Modern Sichuan cuisine is known for its spicy, pungent flavours, and water-boiled fish, or shui zhu yu, is one of the province’s most iconic dishes. Yet, traditional recipes only document the steps to making water-boiled beef rather than the fish variation with which we’re more familiar today. So why is this, and how are the two dishes related?

Come for the spice, but stay for the depth of flavour.

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Historically sold on the streets of Sichuan, dan dan noodles have undergone a delicious metamorphosis and found a new home in Hong Kong.

After taking the last year to immerse himself in the intricacies of Sichuan cuisine, chef André Chiang is taking his brand of contemporary Sichuan cooking to Macau and the world.

Watching his Iron Chef father compete against his favourite French chef turned this Francophile towards his Sichuan roots.