Sichuan Lab
But if it’s spicy you’re after, you’ll find Sichuan's famous “seven tastes” of sweet, sour, peppery, hot and spicy, bitter, fragrant, and salty blended with an array of sophisticated ‘eight flavours’, resulting in unique delicacies that each have their own style of “ a hundred tastes in a hundred dishes”.
Besides the stylishly designed restaurant and bar, there are two private rooms in which to enjoy your journey to the western province.
Sichuan Lab has elevated the seemingly simply peppers cake into another level with the use of the World's best pepper - Kompat pepper, together with melt-in-the-mouth pie crust that would definitely enlighten your day.
To scratch the spice itch, Sichuan Lab also serves signature dishes artfully curated Braised Spicy Chicken with 33 Kinds of Herbs and Spices.
Bring Your Own Container
We encourage our guests to bring their own reusable containers and say “no” to disposable cutleries for takeaways. Join hands with us and start your plastic-free life now.
The talent behind the taste
Wong Hau Sang | Head Chef
With over 40 years of experience in the restaurant industry, Chef Wong (Sang Gor) had previously worked at Lumiere Sichuan bistro + bar and Yunyan Sichuan Restaurant as Deputy Head Chef, his kitchen produces a good balance of the traditional and the contemporary in Sichuan Cuisine.
Authenticity and seasonality play a key role in his cuisine, and with his flair for contemporary presentation he brings his expertise to create a wide range of unique dishes at Sichuan Lab. Sichuan Lab is a destination for lovers of the famous seven tastes of sweet, sour, peppery, hot and spicy, bitter, fragrant and salty, Chef Wong's skillful culinary art is going to highlight the soul of Sichuan Cuisine and shine in each dish.
