Why Sichuan Lab in Wan Chai ticks all the boxes for spice fiends and true lovers of hotpot
- Excellently prepared Sichuan cuisine shines in this modern, hip restaurant in Wan Chai – perfect for those who want a little spice in their lives
FARE Sichuan cuisine and hotpot.
AMBIENCE Dark tones with comfortable seating and hip modern decor, not your usual Sichuan restaurant vibe.
COST Very reasonable – most dumplings and noodles are from HK$58, with other cooked dishes at less than HK$200, and hotpot bases at up to HK$488.
WHO TO BRING Small groups of friends who want a little spice in their lives.
TURN-ONS Since we wanted to try the seasonal hotpot, we ordered the beef tripe, pork intestine with duck blood curd in Sichuan, and it was one of the best Sichuan soup bases we have had in a long time. Most soups tend to be too oily or too spicy but this was perfectly balanced. It gave enough of a kick to satisfy the spice fiend in me while not making me sweat the dinner.
The pot came with such a generous helping of tripe, intestine and blood curd that we did not really need to order much more than an extra plate of beef chuck, which was tender and perfect for the pot. From the tenderness of the tripe and the intestines, it was clear that they had been simmering for a long time and had fully absorbed all the flavours.