The vibrant new culinary destination, Sichuan Rouge, has just opened at Soundwill Plaza II, Midtown, Causeway Bay, paying homage to the region’s mesmerising flavours.
Helmed by acclaimed Sichuan chef Hu Taiqing and local culinary veteran Kenny Chan Kai Tak, it redefines fine Sichuan cuisine by making it accessible and affordable. With authentic ingredients meticulously sourced from Sichuan province and Chongqing, the culinary team challenges the common misconception that Sichuan cuisine is merely about its notorious ‘mala’. Diners can savour a rich tapestry of flavours that highlight the depth and complexity of this beloved culinary tradition.
Seating 76 diners over more than 2,000sq ft, Sichuan Rouge’s interior is inspired by the glamorous nightlife of 1930s Shek Tong Tsui. Antique Chinese hardwood cabinets, dark wood-grained tables, a wooden archway, beams adorned with lanterns and ornate window frames evoke rich sentimentality. Old-fashioned neon signs with Chinese quotes and soft orange-red lighting enhance the colour palette of deep reds, which extends from hand-painted floral wall panels to crimson velvet seating and reflects the vibrant essence of Sichuan cuisine.
The kitchen is led by two of China’s most talented creators of Sichuan gastronomy. Lauded as a Culinary Master of China, Chef Hu is an iconic figure in Sichuan province and Chongqing, known for his contemporary flair and crowd-pleasing hotpot brands. In a glittering career spanning more than 30 years, he has won numerous honours, including the ‘Gold Award’ in the 7th China Hotel Industry Professional Skill Competition – Sichuan District and the ‘King of Chef’ award in the debut edition of a competition for famed chefs and restaurants. Chef Hu regularly serves as a guest lecturer and competition judge and appears on television food shows in mainland China, further consolidating his elevated status in the industry.
