Resident chef Xie Zhenjie will take us on a journey of his home province, Sichuan to highlight its array of natural ingredients, blending his passion and artistry for this complex yet stunning and flavorful cuisine.
Chef Zhenjie is progressively including more organic vegetables and produce into the Sichuan Court menu to create a fusion of the characteristic bold and pungent flavors of Sichuan cuisine whilst showcasing the abundance of natural ingredients this region is noted for, as well as demonstrating just a few of the 20 or more distinct techniques that exist for its preparation.
“Sichuan food is infinitely stimulating and energizing and I never tire of creating combinations of new dishes and flavors,” said Chef Zhenjie.
The new menu will take you on a culinary journey that captures the best of the region’s rich and natural produce, carefully selected from local farms in and around Chengdu, the capital of Sichuan province. This also supports Hilton’s efforts to be more sustainable and socially responsible through supporting local communities.
Fried Mandarin fish fillet braised with spicy bean paste and vegetables
Sichuan pepper, dried chili and cinnamon all feature to heighten the flavor of organically-sourced ingredients whilst being enhanced by the restaurant’s very own signature chili oil.
Fresh king prawns and minced pork infused in a spicy soya
“Our mission is to continually evolve and improve the menu with organic ingredients to create new dishes to awaken the palate. I do hope our diners will be as passionate as I am about the new flavors,” said Chef Zhenjie.
Sichuan Court in Hilton Shanghai
Signature highlights of the new menu include fresh king prawns and minced pork infused in a spicy soya, camphor wood and tea-smoked duck, Kung Pao-style Australian scallop with cashew nuts, and fried mandarin fish fillet braised with spicy bean paste and vegetables.