Fiery specialties styled especially to beat the summer heat are on an enticing new ‘Summer Special’ menu of Sichuan and Cantonese cuisine at popular Chinese dining destination San Xi Lou at Times Square in Causeway Bay and Coda Plaza in Mid-Levels.
More than 30 new items including cold dishes, BBQ items and dim sums are introduced by the San Xi Lou culinary team on returning from a culinary journey to Sichuan, visiting Chengdu and Chongqing, to source exclusive ingredients for their unique and exquisite dishes.
Hot, spicy dishes are time-honoured antidotes to cooling-down in long, hot and sticky summers, with the natural constituent of chilli, capsaicin, exciting receptors in the skin that respond to fiery spice by triggering sweating and flushing that cools the body. In Yunnan and Sichuan, locals also consume chilli during periods of excessive humidity, to drain dampness from the body.
San Xi Lou brings three phenomenal culinary experiences – Sichuan, Cantonese cuisines, and dim sum, sourcing freshest ingredients for most authentic flavours using various chillis and secret herbs and spices to spice-up latest innovative creations.
New on the ‘Summer Special’ menu are flavour-packed Spicy Chicken Stewed with Preserved Chili, Ginger and Garlic (HK$268) , Homemade Style Hot and Sour Fern Root Noodles (HK$42) to stimulate taste buds, sour and spicy Tofu with Pickled Mustard Cabbage (HK$88), Sauteed Diced Lotus Root (HK$78), Fried Shredded Pork Trotter with Three Peppers (HK$138), and seasonal Assorted Seafood Soup in Winter Melon (HK$368) with limited availability daily.
More delicate Cantonese dim sums include mildly spicy Minced Pork Soup Dumplings with Green Chilli and Sichuan Peppercorn Soup – Xiao Long Bao (HK$46), with the refreshing aroma and mild heat of green chilli; Sichuan-style Hot and Sour Noodle Rolls (HK$42) with broccoli and a nourishing sauce; a Guangdong specialty, Glutinous Rice Balls (HK$38) stuffed with pork meatballs; Ox Tripe in Spicy Sauce (HK$40); golden, crispy Pan-fried Spicy Pork Dumplings (HK$46); and a cooling dessert of Crispy Mango Rolls (HK$38).
Cold and refreshing ‘Summer Special’ specialties to beat the heat include Chilled Bamboo Shoot with Mayonnaise (HK$98), Honey Tomato (HK$38), Hot and Sour Jelly Fish(HK$78), Chilled Small Bamboo Shoot (HK$48), Chilled Bean Curd Skin Knots (HK$48), Chilled Dried Bean Curd Strips (HK$58), Chilled Bamboo Pith and Shredded Chicken(HK$128).
More hot and spicy dishes include Sichuan Style Sliced Pork Tripe (HK$68), Marinated Chilled Pork Trotter (HK$98), and fresh Marinated Chilled Chicken Feet (HK$98), which are so laboriously deboned that only a few of the time-consuming dishes are available daily.
New BBQ specialties include BBQ Sichuan Spicy Port Trotter (HK$68), BBQ Sichuan Spicy Beef Short Ribs (HK$68) and BBQ Sichuan Lamb Saddle (HK$98).
San Xi Lou has become a foodie institution since opening in 2008 at Coda Plaza on Garden Road and is celebrating its 10th anniversary with the recent opening of a sister branch in Times Square, Causeway Bay. In contrast to its imperial-style flagship, the new sister restaurant 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.
The new ‘Summer Special’ menu is available now at Causeway Bay, and at the Mid-Levels flagship restaurant from July.
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