Spice Up Your Life: Sichuan Lab is an innovative, contemporary Chinese eatery in the heart of Wan Chai that offers the full gamut of Sichuan flavors.

Look & Feel: Located on the ground floor of Lodgewood by L’hotel Wan Chai, Sichuan Lab is a sleek, chic space with plenty of dark woods and metallic accents. Splashes of color brighten up black furnishings, while sakes and spirits sit inside a fully-stocked glass bar. Two private rooms are available for booking, too.

On the Menu: Sichuan Lab goes beyond the typical searing spice most commonly associated with Sichuan cuisine, fully incorporating the region’s sweet, sour, peppery, bitter, fragrant and salty flavors, too. Expect classics such as poached mandarin fish slices in chilli broth and mapo bean curd with minced beef alongside dishes prepared with creative ingredients and cooking techniques. 

Meet the Chef: Coming from a Sichuan background himself, executive chef Kenny Chan has honed his skills for the past 50 years across Southeast Asia and Canada, bringing his personal flair to traditional Sichuan cuisine.

FYI: Go for Chan’s omakase to sample offerings that aren’t on the regular menu.

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.