Sichuan, Traditional, Interior Design, Seafood

Tucked away in a nostalgic corner of Sheung Wan, Sichuan Rouge reinvents Sichuan cuisine with flair, finesse, and fiery flavour. Helmed by culinary legend Hu Taiqing and Hong Kong maestro Kenny Chan, this 76-seat hotspot is more than a restaurant—it’s a sensory journey. Expect signature dishes like Lobster Mapo Tofu and Peppered Razor Clams infused with over 40 authentic Sichuan herbs and spices. Step inside and you’re transported to 1930s Shek Tong Tsui, with ornate lanterns, vintage neon signs, and red velvet seating adding drama to every bite. But the magic isn’t only in the decor. The chefs balance heat with harmony, bringing to life the rich diversity of Sichuan’s 24 flavour profiles. For those who think Sichuan food is all about spice, think again—this is elegance with edge.

Price: 200 – 300 HKD

27/F, Midtown Soundwill Plaza II, 1 Tang Lung St, Causeway Bay, Hong Kong