Wanchai’s hip and trendy Michelin-starred Qi-House of Sichuan is opening a new sister restaurant, Qi–Nine Dragons, in Tsim Sha Tsui. Extending the “hot and sexy” concept, Qi-Nine Dragons showcases China’s most flavoursome regional cuisine to 20/F, Prince Tower, 12A Peking Road – opening in mid-June, 2016.
Along with its coveted Michelin star, the chic brand has earned rave reviews for its contemporary twist on Sichuan cuisine since opening in 2013 at J Senses in Johnston Road, Wanchai – applauded as “fashionable and approachable” and “hot and sexy….the sort of place that speaks to the young and hip of Hong Kong”.
The new sister restaurant now extends the chic concept to Kowloon at a sultry 2,000 sq. ft. dining room capturing the mystic, old world charm of Sichuan– complete with spacious, stylish rooftop terrace atop Prince Tower for alfresco dining with breathtaking harbour views.
In a seductive dimly-lit ambience, Head Chef CHAN, Wai-Kin continues a winning recipe of capturing the “seven flavours of Sichuan” – spicy, aromatic, sweet, bitter, sour, peppery and salty – in modern, bold style.
Wanchai’s hip and trendy Michelin-starred Qi-House of Sichuan (above) is opening a new sister restaurant, Qi–Nine Dragons, in Tsim Sha Tsui. Extending the “hot and sexy” concept, Qi-Nine Dragons showcases China’s most flavoursome regional cuisine to 20/F, Prince Tower, 12A Peking Road – opening in mid-June, 2016.
With chili levels registering from a tearful 8 to apocalyptic 10 on capsicum’s version of the earthquake Richter scale, artistically-presented signature dishes, many designed for sharing, range from the ‘grand-slam special’ Chili Dungeness Crab (HK$695) on a bed of red chilies, green scallions and Sichuan peppercorns to traditional Sichuan ‘Mala Chicken’ (HK$125), Sichuan Chili-Miso Fish (HK$200), Spicy Sautéed Prawns (HK$240), Sugar Glazed Ginger Scallion Beef (HK$160), Cumin Pork Ribs (HK$145),Mouth Watering Boneless Chicken (HK$85), and Mapo Tofu (HK$105), and Braised Mandarin Fish Fillet in Chili Oil Soup (HK$200-300).
New specialties on the Qi-Nine Dragons menu include Sugar Glazed Ginger Scallion Chicken (HK$160),Fried Calamari and Pumpkin with Sichuan Miso (HK$108) and more.
Signature cocktails such as Red Dragon with white rum & raspberries and Spicy Ginger with gin & fresh lemon a drinks list including an extensive selection of new and old world wines from France, Italy, South Africa, Australia, New Zealand and the US.
Complementing signature cocktails served under the stars on sultry evenings, the spacious 1,600 sq. ft. terrace also launches a new Sichuanese Bar Snack Menu, with dishes like Fried Spicy Chicken Wings(HK$100) and Flaky Scallion Pancake (HK$55).
A private dining room also accommodates dinner parties and intimate events.
Qi (pronounced ‘chee’) is named after the Chinese character for ‘shining star’, inspired by the fundamental ingredient in Sichuan cuisine, star anise. The Chinese character is also symbolic, formed by the characters of water and mouth – reflecting the mouth-watering flavours of Sichuan food; while Qi–Nine Dragons additionally adopts the English expression for the historic Chinese nickname for the hills over Kowloon.
“As the only Sichuan restaurant in Hong Kong awarded a Michelin Star in the 2016 Michelin Guide Hong Kong and Macau, Qi has become popular in Wan Chai. We now extend our stylish brand, bringing a new hotspot for Sichuan cuisine lovers to Kowloon, at a glamorous location in Tsim Sha Tsui for locals and tourists alike,” said Head Chef CHAN Wai-Kin.
Qi-Nine Dragons is at 20/F, Prince Tower, 12A Peking Road, Tsim Sha Tsui, Kowloon. Opening hours:Monday to Friday (12noon – 2:30pm, 6pm – 11pm) Saturday, Sunday and Public Holiday (6pm – 11pm).
For reservations, please call (852) 2799-8899; or visit website: www.qi-ninedragons.hk for more information.