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Chilli Fagara

7-Course Wine Pairing Tasting Menu


Menu

* Dietary Restrictions can be accommodated, please specify in special request.

A-la-carte menu available

Want something different? Order a-la-carte from the normal menu.


About

Menu for 2, including a complimentary bottle of William Fevre, Chablis Domaine, 2015 ($480 value)

Highlights include:

1. Pan-fried lobster tail in our chilli based, sweet and tangy sauce

2. Sichuan homestyle steamed beef brisket

3. Chef’s Choice: Premium trio of traditional style fried rice

Chef Chan Kai Ying is the executive chef of Michelin-recommended Sichuan restaurant, Chilli Fagara. Chef Chan has been trained in her native birthplace of Chong Qing, traditional Sichuanese cooking methods and has over 50 years of culinary experience.


Established in 2005, Chilli Fagara first opened on Graham Street in Soho and soon attracted a loyal clientele with their authentic, fiery Sichuan cuisine. The shop's intimate size, burnished red walls, dark wood furniture and simple details create warmth, while their cuisine creates fire. Based on the Chinese Ma La Tang concept for numbing (ma), burning (la) and neutral (tang) tastes of Sichuan food, the menu represents a breathtaking range of culinary possibilities fashioned by the chef each day, all using the finest ingredients.

Location
7 Old Bailey St, Central, Hong Kong
Cuisine
Customer Service
Opening Hours
Monday: 1130-1430; 1700-2330
Tuesday: 1130-1430; 1700-2330
Wednesday: 1130-1430; 1700-2330
Thursday: 1130-1430; 1700-2330
Friday: 1130-1430; 1700-2330
Saturday: 1130-1430; 1700-2330
Sunday: 1130-1430; 1700-2330

Additional

  • Corkage Policy