airport_transferbarbathtubbusiness_facilitieschild_activitieschildcareconnecting_roomcribsfree_wifigymhot_tubinternetkitchennon_smokingpetpoolresturantski_in_outski_shuttleski_storagesmoking_areaspastar
Explore your world
Cancel
Mouth-watering chicken © Michaela Fulton
Mouth-watering chicken © Michaela Fulton

Restaurant Da Ping Huo: The Hottest Sichuan Weekend Brunch

Picture of Michaela Fulton
Updated: 9 February 2017
Founded by a nationally acclaimed Chinese painter, Wang Hai, and his wife, Wang Xiaoqiang, Da Ping Huo is a legendary private kitchen serving authentic Sichuan cuisine to its dedicated patrons. Having recently celebrated its 20th anniversary, Da Ping Huo has launched a Sichuan weekend brunch – the first of its kind in Hong Kong and a 6-course dining experience set at just $180 a head.

The Ambience

Set within a small space, Da Ping Huo is a labour of love and a cosy restaurant that epitomises the idea of being a private kitchen within an industrial-chic setting. The Wangs share a passion for art and that passion can be clearly seen within the decor of the restaurant. The walls showcase some intriguing works of art, whilst glass cases house interesting artefacts of Chinese culture.

Da Ping Huo Interior © Michaela Fulton

Da Ping Huo Interior © Michaela Fulton

The Food

Every dish served here is prepared with ingredients imported directly from Sichuan for that authentic and original taste, and dishes are made following the recipes handed over by Mrs Wang. The signature dishes included within the weekend brunch set stay true to typical Sichuan cuisine, and range from mouth-watering chicken to hot and sour jelly noodles which are sure to blast the sinuses.

Served with a complimentary pot of tea and bowl of rice, the following dishes are included in the brunch set:

Mouth-watering chicken – prepared with a mix of garlic paste, fried garlic, fermented bean paste, Sichuan pepper powder, chili powder and more: this dish makes for a great start to your weekend brunch and is tantalisingly moreish in both scent and taste.

Mouth-watering chicken © Michaela Fulton

Mouth-watering chicken © Michaela Fulton

Stir-friend Hand Shredded Cabbage – this vegetable dish provides a welcome break from the spices for your tastebuds. Though chili is still very much incorporated within the cabbage, the heat of the dish is incredibly mild with only the slightest hint. It’s crunchy, it’s full of flavor and fresh.

Mrs Wang’s Roast Beef – undoubtedly one of the most tender beef dishes we’ve tried in a while, having been braised three times and marinated in dark soy sauce, Sichuan pepper oil and chili before being served to patrons. The dish is full of notes of spring onion, star anise and cinnamon which add to the full-bodied flavor.

Mrs Wang's stewed beef brisket © Michaela Fulton

Mrs Wang’s stewed beef brisket © Michaela Fulton

Hot and Sour Jelly Noodles – don’t be fooled by the simple presentation of this dish, which may seem like a soup at first glance. Dig your chopsticks into the bowl and you’ll find that a blend of ingredients covers the delicious jelly noodles underneath, which develop its jelly-like consistency through being submerged into ice cold soup after boiling.

Hot and sour jelly noodles © Michaela Fulton

Hot and sour jelly noodles © Michaela Fulton

Chengdu Dan Dan Noodles – provided as an all-you-can-eat dish, these Chengdu Dan Dan Noodles are a signature dish made with Da Ping Huo’s own chicken broth and a mix of peanut butter, vinegar, chili oil and soy sauce. The noodles are delightfully light and consist of a chewy texture and the combination of chili and peanut (along with a crunchy spattering of peanuts to top the dish off) are combined in a perfect ratio.

Sichuan dan dan noodles © Michaela Fulton

Sichuan dan dan noodles © Michaela Fulton

Tofu Pudding with Snow Fungus – There’s no better way to finish off a meal of spicy food than with a chilled tofu pudding dessert (even the bowl is chilled), but it also makes for a great remedy for the hot summers in Hong Kong too. The tofu is silky smooth, refreshing and sweet whilst the snow fungus provides a contrasting texture.

Tofu with snow fungus © Michaela Fulton

Tofu with snow fungus © Michaela Fulton

Overall

For a truly authentic gastronomic Sichuan experience, Da Ping Huo is great for quality within the heart of Central Hong Kong, with generous portion sizes and unlimited servings of the traditional dan dan noodles. For $180 per head for this fantastic new weekend brunch, we certainly can’t complain!


Overall stars (4/5): ★★ Atmosphere: 
Food: ★★ Service: ★★★
Opening hours: Mon – Sun 12:30pm – 2:30pm, 6:30pm – 9pm, 9pm – 11:30pm Reservations: Call
Address: L/G Hilltop Plaza, 49 Hollywood Road, Central Sound: Quiet
Nearest tube station: Central Price: $180 + 10% Service Charge (soft drinks and alcohol not included) | Corkage Fee: $150
Telephone number: +852 2559 1317 Website: https://www.facebook.com/Sichuan-Cuisine-Da-Ping-Huo