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Spice up your tongue with “Sichuan Sichuan” culinary experience

Hyatt's Yun Jin welcomes a new guest chef Wen Chun Chen from Sichuan, China to present his traditional Sichuan delicacies.  With more than 20 years of...

Hyatt's Yun Jin welcomes a new guest chef Wen Chun Chen from Sichuan, China to present his traditional Sichuan delicacies. With more than 20 years of...

From November 19 until December 8, Yun Jin welcomes – guest chef – Wen Chun Chen from Sichuan, China to present his traditional Sichuan delicacies. With more than 20 years of culinary experience, Chef Chen invites diners to explore the “city of chili and spice”. Do not miss out on this exceptional opportunity.

Sichuan, known as “the heavenly country” due to its abundance of food and spicy flavors, often contains food preserved through pickling, salting, and drying, which is also often spicy owing to the heavy application of chili oil. Having worked as the executive chef of Intercontinental Cheng Du and head chef of Hilton Beijing Capital airport hotel, Chef Chen has earned his reputation with his Sichuan cuisine techniques, featuring basic sour, pungent, hot, sweet, bitter, aromatic, and salty flavors.

Some of Chef Chen’s top recommendations include bamboo clam with fried green pepper, baked seasonal fish with straw mushroom and potato where Chef Chen uses seabass weighing up to 750 grams and seasons it with ginger, garlic, and the chef’s secret sauce, before grilling it for ten minutes and topped with spring onions, ginger, garlic, Sichuan chili pepper, celery, onion, and potato. The dish is pleasing to the eye and powerful to taste buds. Last but not the least is the braised pork knuckle, water blanched Chinese cabbage and for dessert, steamed pork bun with bean curd and shallot.

For reservations please call 02 2720 1230.


Updated : 2021-09-27 21:32 GMT+08:00