Qi-Nine Dragons

HK Magazine - - DINING -

Sichuanese. 20/F & Rooftop, Prince Tower, 12A Pek­ing Rd., Tsim Sha Tsui, 2799-8899. Qi-Nine Dragons is a sis­ter of the Miche­lin­starred Qi-House of Sichuan in Wan Chai; With dark, sleek in­te­ri­ors and a sweep­ing view of the har­bor, Qi serves up a sur­pris­ing mix of re­fined Sichuanese clas­sics with a mod­ern twist.

HIT Qi spe­cial­izes in the sig­na­ture mala (aka numb­ingly spicy) fla­vors us­ing Sichuan chilis and pep­per­corns. We started with the chili oil won­tons ($80): Thin and trans­par­ent, the won­ton wrap­per re­vealed a juicy, meaty in­te­rior, and eased us slowly into the spicy on­slaught to come. The deep-fried Chongqing style sliced chicken ($215) was served on a bed of chilis and pep­per­corns. The dish was prop­erly spicy—this was when the sweat beads started to form—but the unique sen­sa­tion of hot, crispy and tangy made us go back for more. Cumin lamb with roasted chili ($260) was sim­i­larly served with a side of red hot-fire, and was just as ad­dic­tive, al­though we wished the lamb it­self held more in­her­ent fla­vor. We dove into the braised man­darin fish fil­let in chili oil soup ($200 for small,

$300 for large). Served in a bright red pond with mung bean noo­dles, bean sprouts and mush­rooms, the dish gave us that unique numb­ing sen­sa­tion with­out over­shad­ow­ing the sub­tle taste of the ten­der, fresh fish.

MISS The mapo tofu ($105), an­other sta­ple Sichuanese dish, was un­der­whelm­ing and un­der-sea­soned.

BOT­TOM LINE Well-ex­e­cuted dishes and a killer rooftop bar make this a great place to take out-of-town­ers who aren’t afraid to work up a sweat.

Open daily noon-2:30pm, 6-11pm. $$$

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