Chinese classical Sichuan restaurant

This restaurant, run by ToNick lead singer Heng Tsai, selects spices from Sichuan to prepare a variety of authentic and innovative Sichuan dishes🌶 ✨Comes with Chinese salad, seaweed peanuts as appetizer 💗 Pickled Fish ($268) Selected black herring, the herring whole bone, then cut into fish fillets, fish fillets portion is quite large, tender meat less bone 🐟; soup added homemade pickled cabbage, ginger slices, dried chili, fresh pepper, scallions, mushrooms, etc 💗Fried Bun ($58) Debuted as a fried bun boat, dry ice is added to the side of the boat to form a smoking effect. The fried buns are fried until crispy on the outside and soft on the inside 💗Black Truffle Smoked Poached Egg ($68) The soft-boiled egg maintains a creamy egg yolk, filling the mouth with a strong black truffle aroma, and a faint smoky aroma🥚 💗Sichuan Zhe Di Di Di Noodles ($68) The vegetarian noodles are crisp and smooth, each line is covered with thick and delicious tang tang soup, and there are more minced meat, minced peanuts and spring onions. But the taste focuses on Sichuan spicy flavor, but the sesame sauce and peanut flavor are not so prominent🍜 Taste Index: 😋😋 Affordability Index: 💲💲💲 Environmental Index: 😍😍😍 💰Average spend per person: $101-200 📍 Spicy Restaurant 10/F, Joyce Centre, 628 Nathan Road, Mong Kok 1/F, Tsuen Bik Building, 108-114 Hai Pa Street, Tsuen Wan 5/F, Kyoto Plaza, 491-499 Peak Road, Causeway Bay #foodie #summer food recommendation #hkfoodie #hkfood #hkfoodblogger #Hong Kong food