HK Magazine - - DINING -

Sichuan Soul Food

Look­ing to sweat some more this sum­mer? Head to leg­endary Sichuan pri­vate kitchen Da Ping Huo (L/G, 49 Hol­ly­wood Rd., Cen­tral, 2559-1317) for a spicy-hot Sichuan Week­end Brunch that will blow the roof off your mouth. The leg­endary hus­band and wife duo who run this un­der­ground tem­ple to spicy cui­sine need no in­tro­duc­tion, and they’re still go­ing strong af­ter two decades with a new week­end brunch pro­mo­tion to cel­e­brate the restau­rant’s 20th an­niver­sary. For $180, feast on a six-course brunch set which in­cludes sig­na­ture diner fa­vorites such as hot and sour glass noo­dles, cold chicken, roast beef, stir­fried cab­bage, un­lim­ited or­ders of dan­dan noo­dles, and tofu pud­ding with snow fun­gus for dessert. While the cold noo­dles and chicken pack on the tongue-numb­ing heat, you can re­vive your taste buds with the milder stir-fried cab­bage and dan­dan noo­dles, swim­ming in a sesame broth with a sprin­kling of green onions and crunchy peanuts to top off the bowl. For a start to your week­end, Da Ping Huo’s brunch will in­vig­o­rate your palate—although be pre­pared to drink co­pi­ous amounts of sour plum juice on the side to keep your mouth in check.

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