San Xi Lou

Sichuan cuisine reflects the region’s culinary greatness.And its status as one of China’s four most influentialcuisines is in good hands at San Xi Lou. Text by Walter Yu, photos by Happy Yuen and Samantha Sin

When describing Sichuan cuisine, “spicy” is simply too generic a word. After all, searing heat alone is not enough to maintain a culinary tradition that stretches back for centuries. Quality is what counts.

Formerly named Moon Kong Hung, San Xi Lou reopened with a new identity in Causeway Bay in 2003. Directly translated as “House of Three Rarities”, the name was inspired by an imperial study in the Qing dynasty, in which the Qianlong Emperor kept his favourite calligraphies and art pieces.

Of course, 2003 was the year of SARS and a subsequent financial meltdown. Did they pick the wrong time to relaunch? “Not really,” says Mr. Ma, Manager of San Xi Lou who has been with the restaurant since its rebranding. “People believe that spicy food is good for health, so our business was not greatly affected despite the downturn.”

San Xi Lou’s food is prepared by native Sichuan chefs. Before the restaurant’s 2008 relocation to the Mid-Levels, mainland tourists were their main customers. An extra mark there for credibility, perhaps, but the restaurant has grown in any case to attract a greater variety of customers, including those from residences nearby. Local food guru Chua Lam has recommended San Xi Lou as “one of the best restaurants in Hong Kong.”

With the weather turning, there are few better comforts than the warmth of numbing spice dancing around your palate. Time again, to pay San Xi Lou a visit.