Grand Majestic Sichuan Serves Up a One-Night Seafood Feast

Grand Majestic Sichuan by Chef Theign Phan, the glamorous Alexandra House destination by Black Sheep Restaurants, joins forces with Hong Kong’s seafood supplier Peter Seafood for a one-night-only dinner showcasing the beauty of the local seafood offering of Hong Kong & China seas on Thursday, 15 October 2026.

Bringing together Grand Majestic Sichuan’s bold, flame-fired approach to Sichuan cookery with Peter Seafood’s expertise in sourcing and handling premium seafood, the special menu turns its attention to the waters surrounding Hong Kong and beyond. Across nine courses, seafood sourced from as close as Hong Kong’s own shores to as far as Dalian, nearly 2,000 kilometers away, is paired with fermented chillies, Sichuan peppercorns, pickled mustard greens and other hallmarks of the region’s cuisine.

Peter Seafood is an Aberdeen-based seafood supplier started in 2012 by Peter Kam. Originally just a 2-person team with his wife they have now expanded to being one of Hong Kong’s biggest seafood suppliers sourcing live chilled and frozen products from Hong Kong and around the world.  Starting from small independent restaurants, Peter Seafood’s clientele has now expanded to award-winning restaurants from MICHELIN Guide, 50 Best Restaurants, hotels and more.

A Celebration Showcase of Local Catch at Grand Majestic Sichuan

The evening begins close to home with seafood sourced from Hong Kong waters. Chilled Cuttlefish Noodles pairs cuttlefish with Sichuan fermented chillies, crispy beans and chilli oil, followed by a Fish-Fragrant Ruby Snapper with ginger, garlic, Sichuan Chilies, drawing on the sweet, sour and aromatic profile of the classic Sichuan yu xiang flavor combination.

Chilli Corn Stir-Fried with Crispy Anchovies and Crispy Rice brings together locally sourced anchovies with sweet corn, chilli and crisp grains of rice, before Bombay Duck Spring Roll with XO Sauce transforms the delicate fish, sourced approximately 150 kilometers from Hong Kong along the southern Guangdong coast, into a crisp, savoury bite.

The menu then moves into its larger courses. Stir-Fried Conch Slices with Trio of Green Chilies and Sichuan Peppercorn pairs conch from the Guangdong–Fujian coastline, approximately 150–200 kilometers from Hong Kong, with the fresh fragrance and numbing character of green chilies and Sichuan peppercorn.

Sichuan Dry-Braised Kuruma Prawns follows, applying a classic Sichuan preparation to the sweetness of seafood, before Pickled Mustard Green Yellow Croaker with Cold Skin Noodles and Golden Fish Broth turns to yellow croaker sourced from Fujian, approximately 873 kilometers from Hong Kong.

For the final savoury course, Abalone and Pigeon Baked Rice with Wild Mushrooms brings land and sea together. The abalone travels the furthest of the evening’s featured seafood, sourced from Dalian, approximately 1,984 kilometers from Hong Kong, and is paired with pigeon, wild mushrooms and baked rice.

The dinner concludes with Chilli and Chocolate, featuring a Red Chilli Glutinous Rice Dumpling with Chocolate Ganache, bringing the heat of Sichuan into the evening’s final sweet course.

From Shore to Table

The provenance of the seafood forms a thread throughout the special dinner showcase, tracing the distance each ingredient travels before reaching Grand Majestic Sichuan: 

 Grand Majestic Sichuan x Peter Seafood takes place for one night only on Thursday, 15 October 2026, with seats limited to approximately 80 guests. The nine-course menu is priced at HK$888 + 10% per person.