Arguably the best Sichuan restaurant in Hong Kong, this mid-level eatery has a reputation for its traditional Sichuan quality dishes prepared by native Sichuan chefs. It was formerly named as Moon Koon Hung in Causeway Bay before moving to this location in 2008. Before its relocation, their main customers were from mainland China, which adds an extra mark for credibility! At this new location however, you will see a more diverse crowd, with a mix of local diners, mainlanders and expatriates.
Combination platter of:
Dried cured Goose Intestine
Dried Chicken
Smoked Duck
Sauteed Diced Chicken with Spicy Red Chili
Stewed Tofu & Grounded Pork with Chili Bean Paste
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Cold Sliced Pig Kidney in Garlic Sauce
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Sauteed String beans with ground pork
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Spicy Sichuan Style Stewed Spotted Grouper (水煮魚)
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Sichuan style grounded pork noodles (Dan Dan Mien)
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Deep Fried Chicken Cartilage with Salt & Chili Sauce
This famous spicy chicken is heaped with dried chili peppers. Be prepare for a truly sensational tingling mouth numbing effect.
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Beancurd Custard
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Excellent food - fresh and authentic. Wide variety -cater to all, from mild to explosive spices, with flavors coming from every direction and all expertly balanced. The best spot in town during the cold winter months. The comfort of the warm numbing spices dancing around your palate is definitely worth a visit.
Food: ★★★★☆
Service: ★★★☆☆
Ambiance: ★★★☆☆
Presentation: ★★☆☆☆
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