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November 17, 2019

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Feather in Peacock Room cap for its Sichuan menu

UPSCALE Sichuan cuisine restaurant The Peacock Room recently launched a new concept helping customers dive into the richness and diversity of this regional food.

The new “Sichuan 24” set menu is a more engaging cultural experience than similar restaurant cards, while the establishment itself seems to have found its right positioning after 18 months.

The venue itself is glamorous enough to entertain guests.

Different daytime to evening mood settings also give diners an unexpected sense of space and vibe.

The whole dining experience, from a welcome drink at the entrance bar to the ultra-long dining table, is a fine example of shared dining.

The restaurant’s team makes a great effort on changing the stereotypical view on Sichuan food, which usually just means rich and spicy.

The abundant use of peppercorns and chilies are a distinctive character of Sichuan food, but The Peacock Room offers so much more, such as the 24 compound flavors of Sichuan cuisine.

After cocktail at the bar to set my mood, I was brought to sit at the long table and start my experimental Sichuan journey.

The set includes 16 small plates, specially made sweets, a house special Chinese rice wine and Sichuan flower green tea. At 350 yuan a person, it’s a pretty good deal.

I was quite impressed from the first bite of wuxiang (five-spice flavor) pork puff, not only because of its delicate taste, but because of its beautiful presentation.

The flavors of smoked chili, pickled chili, Sichuan chili pepper, garlic and chili and mustard were introduced through five cold dishes. And the taste is equally refined.

After a bowl of sour and spicy soup with pigeon egg, I continued the journey with one hot dish after another.

The highlights included tea smoked duck with its smoky aroma, garlic steamed cod for its complexity as well as ginger and chili bull frog.

I enjoyed a portion of each plate and didn’t feel tired after trying the many creative dishes. Each dish brings out a distinct flavor and simply changes our understanding of Sichuan cuisine.


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