Restaurants
Jing Alley
- GF, Dawning House, 145 Connaught Road Central, Hong Kong
- $$ · Sichuan
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Reservations are not available for this restaurant on our site
Find bookable restaurants near meJing Alley
- GF, Dawning House, 145 Connaught Road Central, Hong Kong
- $$ · Sichuan
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MICHELIN Guide’s Point Of View
The chef’s modern Sichuanese fare is made with ingredients from around the world: duck blood curd from Chengdu, chillies from Yunnan, pork from Japan, chitterlings from Spain… The signature water-boiled black pearl fish uses a green chilli and pork bone stock that doesn’t look red or oily like traditional ones; the freshwater fish with springy flesh also adds to the texture and flavour. The chitterlings with mixed chillies are addictively tasty.
Facilities & Services
- Air conditioning
- American Express credit card
- China UnionPay
- Credit card / Debit card accepted
- Mastercard credit card
- Visa credit card
Information
Chillies: A Spicy Origin Story
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.
The Piquant Tale of Sichuan Water-boiled Fish
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?
Songwriter And Food Columnist Yu Yat Yiu's Favourite MICHELIN Restaurants
A household name among Canto-pop listeners and fellow food lovers, Yu Yat Yiu dines at restaurants regularly, both for leisure and business. We ask him to highlight a few of his favourite venues in the MICHELIN Guide.
