Authentically Sichuan: Don’t let its location fool you — Chuan Palace is not your regular Mong Kok mall eatery. Serving up authentic Sichuan flavors along with exquisite dim sum, this restaurant has some heavyweights inside the kitchen making it all happen.

Look & Feel: With a comfortable distance between tables, Chuan Palace has a large, comfortable, well-lit space. There are private rooms, too.

On the Menu: Expect the spicy flavors of Sichuan transported to your plates. Signature dishes include sliced pork ($118), which is made with mashed garlic from Shandong. Rather than pork belly, this dish uses meat from the back of the pig, which means the meat is tender yet not greasy. Other signatures are great for sharing: think wok-fried pig intestines ($188), fried prawn with pepper in casserole ($328) and Sichuan-style stewed ox tongue ($348).

Meet the Chefs: Lee Chi Kwong previously worked at Mid-levels Sichuan spot San Xi Lou and posh Sichuan resto Golden Valley, while Chan Sai Fai is a former dim sum executive chef at Wing Lei Palace at Macau’s Wynn Palace.

Great For: Family dinners and pre-night out dinner (all that spice and grease will help line the stomach).

Check out Hong Kong’s newest restaurants and bars here.

This writeup is a news piece and was not based on a restaurant visit. The Loop HK will update this post once we’ve visited in person.