Empress of Sichuan
Sichuan sensations in the heart of the West End
The Empress of Sichuan, on the former site of Taiwanese restaurant Keelung, guides you through the traditional cooking of the Sichuan province. It brings beautifully executed dishes to discerning foodies – authentic creations that you would expect to eat in a traditional Sichuan home or inn – not in the centre of London. The ethos and ambiance of the restaurant combines a respect for the ancient heritage of the cuisine in a chic, modern environment. Warm woods, leather banquettes and ambient lighting provide an open yet intimate setting that allows diners to feel relaxed, while impeccably informed staff are on hand to help navigate the extensive menu options.
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.
Some of our dishes take inspiration from other cultures food as well , our friends at Dahkin provided us with chilli and spice recipes that we use to enhance some of our dishes to add an extra kick.
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.