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Chilli Fagara

7-Course Wine Pairing Tasting Menu

  • 550 HKD per head

  • G/F, 7 Old Bailey Street, Central

  • Oct 01 to Nov 30

  • Dinner

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.

Tasting Menu

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

A-LA-CARTE MENU AVAILABLE

If you eat à la carte, you can always choose dishes from the normal menu.

Additional

  • Corkage Policy