This July, Grand Majestic Sichuan by Chef Theign Phan unveils an entirely reimagined Weekend Brunch experience, introducing a new format inspired by the flavours and atmosphere of a traditional Sichuan Shao Kao (烧烤) restaurant. Translating directly to “barbecue”, Shao Kao is a beloved style of dining across China, where ingredients are seasoned generously, kissed by fire and enjoyed alongside punchy cold dishes and ice-cold drinks.
Available every Saturday, Sunday and Public Holiday, the new brunch takes a smokier, bolder and spicier turn than Grand Majestic Sichuan’s usual offering, with a menu designed around flame-forward flavours and large-format dishes inspired by the lively barbecue restaurants of Chengdu.
NEW WEEKEND BRUNCH INSPIRED BY SICHUAN BBQ RESTAURANTS
Priced at HK$588 + 10% per guest, the experience begins with an array of all inclusive cold appetisers: bright, refreshing dishes that gradually build anticipation before the arrival of heavily seasoned seafood, meats and poultry. Crisp Sichuan Vegetable Pickles, refreshing Chilled Celtuce Strips tossed with Sichuan peppercorn oil, Chilli Oil Potato Strips, classic Shredded Chicken, and slippery-crunchy Sichuan Peppercorn Jellyfish offer contrasting textures and delicate spice, creating a deliberate progression throughout the meal.
Warm appetisers then turn up the intensity. Firecracker Crispy Tofu arrives tossed with facing heaven chillies and house-made mala oil, while Chilli Oil Pork Wontons deliver familiar Sichuan comfort through aromatic sweet soy and fragrant chilli oil. Hot and Sour Tofu, inspired by the beloved Sichuan street snack douhua, combines silky house-made tofu with century egg and a punchy hot-sour dressing.
At the heart of the experience are large-format mains inspired by Sichuan barbecue traditions, where seafood and meats are wok-seared or roasted to recreate the smokiness and drama of open flames. Guests may select one main per person from dishes including Whole Calamari wok-seared and paired with scorched chillies and leek sauce; Spiced Fish Collar dressed with a house-made chilli and Sichuan peppercorn spice blend; Garlic Butter Tiger Prawns finished with spicy brown butter; and Chilli Salt Three Yellow Chicken, cured overnight before roasting and wok-searing for added crispness.
For guests looking for an even more indulgent option, premium supplements include Sichuan Grilled Beef Steak (+HK$88), featuring Australian ribeye dressed with peppercorn spring onion oil, crispy garlic and peanuts, alongside Spiced Cumin Lamb Chops (+HK$88) inspired by northern Chinese barbecue traditions. A vegetarian Roasted Whole Eggplant with spicy garlic sauce offers a nod to one of Sichuan’s most beloved street-side barbecue dishes.
To complete the experience, guests can enjoy unlimited servings of classic Sichuan side dishes designed to round out the meal. Highlights include Mapo Tofu, Fish Fragrant Eggplant, Smoked Bamboo and Broccolini, Egg Fried Rice, and Sichuan Chilled Noodles dressed with spicy sesame sauce, bringing familiar flavours into a brunch format that feels both indulgent and distinctly Grand Majestic.
Speaking on the new direction, Head Chef Theign Phan shares: “When people think of Sichuan cuisine, they often think immediately of hotpot or classics like Mapo Tofu. But Shao Kao culture is such a huge part of dining in Chengdu. I wanted to recreate that atmosphere and flavour journey through brunch; the progression from lighter cold dishes into bold grilled flavours, all with that feeling of gathering around the table and sharing.”
The new Weekend Brunch launches this July and will be available every Saturday, Sunday and Public Holiday exclusively at Grand Majestic Sichuan.
