mylifestylenews

2016-04-02

Da Ping Huo Celebrates 20 Years of Success With Nostalgic Old Time Sichuan Ballads

 Founded by the nationally famous Chinese painting master, Wang Hai (王亥) and his wife, Wang Xiaoqiong (王小) who is an expert in Sichuan cuisine also Known as “Hong Kong’s legendary private kitchen”, Sichuan Cuisine Da Ping Huo celebrates its 20th years of success with nostalgic old time Sichuan ballads.


Diners from far and wide are drawn to this private kitchen not only for the genuine taste of Sichuan cuisine or the chance to meet the extraordinary artist, but also the lively Sichuan ballad acapella performance, courtesy of the talented Mrs. Wang. Diners went home with tunes stuck in their heads as the after notes echoed on and on, same went to the reputation of Da Ping Huo among private kitchens in Hong Kong.


While celebrating their coming 20th anniversary, when art is in the air, Da Ping Huo has specially invited Ms. Li Yilin, a folk soprano bearing a striking resemblance of the talented Mrs. Wang to reenact the glory of Mrs. Wang for this special occasion. A rare pleasure to relive Mrs. Wang’s performance of the classic tunes, the new vocalist is slated to perform every Sunday to Wednesday at 8:30pm and 9:30pm from 14th March to 13th June in the artsy restaurant surrounded with Mr. Wang’s rare art masterpieces.


The return of the serenade yesterday years performance are expected while enjoying the succulent Sichuan dishes. By adding on to the existing menu, the all new seasonal exclusive menu with 6 new dishes are being introduced such as the Lettuce Wrap with Minced Pork and Celery Bites, Spicy Fried Prawns with Lotus Root, Sichuan Spicy Chicken Pot, Traditional Steamed Prawns,  Kung Pao Chicken and the Chinese Western fusion delight - Stir fried Fish Fillets with Pepper available until 13 June 2016.


<Lettuce Wrap With Minced Pork & Celery Bites>
To prepare the stuffing, raw garlic is briefly stir fried. Fresh pork with a lean-fat ration of 2;1 are then added to together with Hunan pepper together with a grass green tint and the slightly tangy Tabasco pepper. The flavour of the stuffing is a perfect match with the fresh and crunchy lettuce. The pleasant aroma of this dish comes from the sesame oil used to coat the wok.


<Sichuan Spicy Chicken Pot>
A whole fresh chicken is deep fried until medium, it is then roasted with a sauce created by blending a number of spices including freshly sundried Sichuan pepper, crushed chili, Sichuan fermented bean paste, Hunan pepper, facing heaving pepper and celery for 4 to 5 minutes until well done.


<Spicy Fried Prawns with Lotus Root>
Preparation begins with stir frying sundried chili, garlic & ginger slices, shallot, cropped spring onion and Sichuan pepper, follow by throwing halved prawns into the mix, fried with high heat until medium well. Lotus root is coated with corn starch before seep frying with high heat to keep corn starch intact as well as to create a crispy crust over tender texture. Finally all ingredients are thrown into a wok coated with Sichuan pepper oil for a quick fry before serving. This savoruy dish is known for its robust hotness.


<Mrs Wang's Roast Beef>
The beef in this dish is braised three times before serving. The cooking process starts with blanching the beef flanks. It is then braised with ginger, spring onion, star anise, cinnamon, Sichuan pepper, rose geranium, white pepper, sundried chili and Sichuan fermented bean paste for 90 minutes and finally it is braised again and marinated in a sauce made of dark soy sauce, Sichuan pepper oil, chili and sundried chili for another 20 minutes.


<Chengdu Fish Fillets in Hot Chili Oil>
This dish is prepared exclusively with fresh mandarin fish. The fish is first boned and sliced into fillets; the fillets are then dipped into egg white before they are blanched in order to maintain volume. Lastly, they are marinated in a broth made with stir fried cropped spring onion, ginger paste and Sichuan pepper mixed with water, Sichuan fermented bean paste, Sichuan pepper oil and Sichuan pepper powder. Upon serving, raw garlic, Sichuan pepper powder and sundried chili are added as garnishing to deliver the finishing touch of spiciness. The fish fillets in this dish are known for their smooth and tender texture.


<Traditional Steamed Prawns>
Prawns are halved and coated with a batter made with facing heaven pepper, wild pepper, garlic paste, chili oil, cumin powder and diced pickled pepper for seasoning as well as to create the dish's ayered aroma and spiciness. Prawns are then steamed for 8-9 minutes.



Tried & Tested:
Location: 3.5/5
Design & Decor: 2.5/5
Food & Beverage: 4/5
Service: 3.5/5
Value For Money: 3.5/5
Experience: 4/5

Highlights:
Sichuan Spicy Chicken Pot
Traditional Steamed Prawns


L/G Hilltop Plaza
49 Hollywood Road
Central Hong Kong
Tel: +852 2559 1317

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.