Empress of Sichuan

Sichuan sensations in the heart of the West End

The broad mid-priced menu focuses on sharing starters, like meze, in the typical Sichuan style with dishes such as Duck’s tongue with spring onion (£7.50), spicy pig’s ear slices (£6.50) and the famous preserved egg known as “thousand year egg” with red chilli (£7.80) which delight and challenge the palette. Sea bass braised in spicy soup (£25 to share) and steamed “dong po’” pig’s joint (£16.50 to share) are signature main courses which showcase the kitchen’s skills and should not be missed.

The food from the Sichuan region is internationally renowned and has been for centuries. Sichuan is regarded in China as “the land of plenty” producing a wide range of produce from poultry and beef to freshwater fish and an unparalleled array of chillies and spices, the most famous of which is the Sichuan peppercorn with its intensely fragrant flavour and mouth tingling sensation.

Chef Kang Dong was formerly the Head Chef of Dujiang Yan Grand Hotel in the Sichuan Province and has been perfecting his menu with over twenty years of experience in both China and Europe. He presents his dishes in style and with panache, keeping true to his roots by presenting unusual cuts of meat and offal with garlic, chilli and the ubiquitous Sichuan pepper.

News

01/02/2010    Empress of Sichuan launch restaurant booking system powered by Eveve. You can now book online any time which suits you, and have your table reservation confirmed instantly.