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Chinese Dining Destination ‘San Xi Lou’ Celebrating Chinese New Year with Sichuan and Cantonese Banquets

February 3, 2018 Dining No Comments Email Email

Iconic Chinese dining institution San Xi Lou is celebrating Chinese New Year with both Sichuan and Cantonese banquets and traditional ‘Poon Choi’ (Big Bowl) feasts at Coda Plaza on Garden Road and its newly opened Times Square outlet in Causeway Bay.

The acclaimed San Xi Lou is serving festive fare from 1 February – 2 March, with three banquet menu options featuring a range of symbolic dishes and two takeaway ‘Poon Choi’options ideal for eight at HK$2,480.

With orders recommended two days in advance, traditional ‘Poon Choi’ (Big Bowl) communal pot options return by popular demand and are available in both Sichuan and Cantonese style, with a non-spicy ‘Nam Yue’ version, and San Xi Lou’s signature spicy Sichuan ‘Mala’ option.

Originating from village family reunions and celebrations, Poon Choi’ (Big Bowl) is a traditional Chinese New Year specialty featuring a range of symbolic ingredients and San Xi Lou’s Premium Poon Choi are highlighted by premium ingredients including abalone, conpoy, goose web and dried oyster, meticulously layered according to a tradition said to date back over 700 years.

In honour of the auspicious red colour for Chinese New Year, the spicy ‘Fiery Set’ (HK$8,880 for 12 persons) entices diners with eight appetisers and traditional Sichuan Hot and Sour Soup with Seafood, along with seafood courses of Stewed Mandarin Fish, Stir-fried Mud Crab and Mapo Tofu with Lobster.

Main courses follow with renowned Beef in Spicy Pumpkin Soup and Chicken Braised in Sichuan Bandit Soup, along with spicy Sautéed Shredded Potato, Asparagus Lettuce andTurnip. Homemade Hot and Sour Noodles complete the savoury courses, followed by desserts of Sweet Glutinous Pellets in Rice Wine, Red Dates Pudding and Fresh Fruit Platter, ending the feast on a memorable and sweet note.

Diners who prefer a traditional Cantonese style may opt for the mild ‘Golden Set’ (HK$16,800 or 12 persons) banquet. Commencing with crowd pleasers and favourites, the menu features eight appetisers and traditional specialties of Roasted Suckling Pig, Stir-fried Red and White Sea Cucumber Meat, Pan-fried Prawns with Salted Egg Yolk, Braised Abalone with Goose Web, Steamed Spotted Grouper and the signature San Xi Lou Roasted Chicken.

Double-boiled Fish Maws, Chicken and Vegetable Superior Soup along with Braised Vegetables with Dry-Oyster, Black Moss and Pork Tongue and Dumpling Noodle Soup complete the extravagant main courses with desserts of traditional Glutinous Rice Dumpling and Red Bean Soup, House Dessert and Fresh Fruit Platter.

For a flavour of both menus, diners can choose the Prosperous Set’ (HK$6,880 or 12 persons) which presents eight appetisers combining specialties of the two classic cuisines, as well as Peking Goose in two different serving styles. Among main courses, spicy Sichuan cuisine is represented by Green Chilli and Sichuan Peppercorn Stewed Mandarin Fishand Sichuan Style Stewed Beef.

More delicate Cantonese main courses feature Double-Boiled Chicken Soup with Fish Maw and Sea Conch, Stir-fried Red and White Sea Cucumber, Scallop and Asparagus, San Xi Lou Roasted Chicken, Braised King Prawns with Chinese Cabbage, Braised Conpoy with Pea Sprouts and Dan Dan Noodles. Desserts of Sweet Almond Cream with Egg White, Goji Berries and Osmanthus Pudding and Fresh Fruit Platter complete the festive culinary feast.

San Xi Lou’s flagship restaurant at Coda Plaza on Garden Road is named and styled after Emperor Qianlong’s Imperial Study called ‘San Xi Tang’ (‘Hall of Three Rarities’). The name ’San’ also means the number three in Chinese, symbolising its three phenomenal culinary experiences – fiery Sichuan and Cantonese cuisine, and dim sum.

In contrast to its imperial-style flagship, the new branch in Times Square, which opened in celebration of the group’s 10th anniversary last year, is refreshingly contemporary, with modern furnishings and Chinese elements such as birdcage lighting creating an inviting East-meets-West atmosphere for a new generation of San Xi Lou fans.

San Xi Lou in Causeway Bay also includes three intimate VIP rooms with warm pendant lights suspended over dining tables, which can be combined to accommodate up to nine tables for 108 seats for medium-sized banquets.

To ensure the best dining experience possible, the restaurant also highlights catalytic oxidiser air purification leaving customers refreshed at the end of every gourmet meal.

Both Sichuan and Cantonese banquets and traditional ‘Poon Choi’ should be ordered at least two days in advance.

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