Chongqing is historically and deeply intertwined with the rugged mountain landscape and extremely hospitable culture, and the dining scene in this unique city is bold, communal with a fiery affair built entirely around the famous mala numbing and spicy sensation and flavour profile. Besides, it thrives outdoors, operates on late-night schedules and acts as a major focal point for social connection.
Strategically tucked away on level 3 of the Regent Chongqing hotel for a more exclusive dining experience, the moment you arrive at Li Jing Shuen, you will be immediately greeted by a floor to ceiling high hanging glass forming an awe-inspiring phoenix feature that adds a sense of graceful feminism touch to the almost bare hallway. Simply enchanting!
Otherwise, by using the hotel guest’s lift from the ground level via a side entrance with a different arrival experience acknowledge your presence by the lacquer red walls and four gilded lattices which is warm and welcoming. The bright and airy entrance reception is well fitted with two large white long lounge sofas well embellished with red cushions and small white square marble tables illuminated by tea light candles on a wooden flooring.
When you adjourn further in passing through the reception desk with more gilded lattices you are embraced in this area with hanging lamps sophisticatedly adorned with a pot of yellow orchid.
The interior design of the main dining hall which is rooted in Chinese elements with more gilded lattices to separate each dining “cubical booth” for small groups that also offer some privacy as well as the standing lantern style like lamps spreading its wings to further illuminate the dining area surrounded by four giant vases of orange florals.
Tables are well spaced and comfort seemed to be a priority for each guest. The black table tops are neatly set and well presented with folding napkins and enhanced with purple dahlia blooms that adds some vibe to the dimmed and cozy restaurant. To admire further by taking a closer look at the white wall, there are some subtle embossed features that vaguely arise with an abstract design referencing ancient roof tiled Chinese houses with an elegant seating area broken up by those gilded lattices.
Each dining section is banquette seating with black wooden tables and elegant cushions. There are more hanging lamps above each table which in essence are a spotlight to highlight the food, which is a sensible design touch among the twelve private dining rooms, including for rooms dedicated to serving the famous Chongqing hotpot for a unique local culinary experience.
From the moment we arrived we were well looked after by Virgil and the service was very attentive and warm. It didn’t take us long to peruse the menu and come up with some of our favourite dishes among some other signature dishes to savour the local flavour. The menu was well crafted and designed for a mix of modern Sichuan cuisine and traditional Cantonese dishes with a a succulent roast duck feast to whet your appetite and to indulge in local delights that blends the traditional and cosmopolitan for an elevated dining experience.
To kick off the dinner, a combination of local snacks were presented on a wooden tray on small terracotta bowls– Qianjiang Spicy Beef Jerky, Nanchuan Pepper-Spiced Square Bamboo Shoots and Youyang Fresh Pepper Rice Tofu along with a jar of pickles on the side. Each bite was delectable and local in flavour to savour the Sichuan spice in different levels. The presentations and layout was superbly well delivered and informative.
<Pork Rib, Corn & Carrot Soup>
This authentic Cantonese soup was an enjoyable start and very heart warming. A delicious flavour well extracted from the fresh ingredients used and created a delicious and harmonious flavour that delivered for a redolent palate, Simplicity at its best!
<Chongqing Flavoured Fried Chicken with Chilies>
Get ready to dig into the treasure of pleasure as there are plentiful of delicious and small diced crispy, tender chicken bites buried in a mountain full of fragrant dry chilies with a pungent aromatic and wok-fried smoky flavour, well seasoned with salt, roasted sesame and local peppers that brought this quintessential dish to the table with joy and surprises. Every time, when we order this signature Sichuan favorite, it is like a joy of a treasure hunt as the more you dig into the pile of chilies and try to find and to pick up the delicious chicken piece, the more you want and keep on searching for more and you don't want it to end.
<Fish with Local Chilies>
You are guaranteed to get a little numb on your delicate lips from the Sichuan peppercorn used for this signature Sichuan flavour. The flesh of the fish meat was well poached to soft and tender texture and it is best to enjoy by having a mouth of the bean sprout which was lightly cooked and lay beneath the entire giant bowl of chilies, chilli oil watery broth among other seasonings. You need a bit of muscle power to go digging for all the palatable fish and bean sprouts among the chilies.
<Pork Rib, Corn & Carrot Soup>
This authentic Cantonese soup was an enjoyable start and very heart warming. A delicious flavour well extracted from the fresh ingredients used and created a delicious and harmonious flavour that delivered for a redolent palate, Simplicity at its best!
<Chongqing Flavoured Fried Chicken with Chilies>
Get ready to dig into the treasure of pleasure as there are plentiful of delicious and small diced crispy, tender chicken bites buried in a mountain full of fragrant dry chilies with a pungent aromatic and wok-fried smoky flavour, well seasoned with salt, roasted sesame and local peppers that brought this quintessential dish to the table with joy and surprises. Every time, when we order this signature Sichuan favorite, it is like a joy of a treasure hunt as the more you dig into the pile of chilies and try to find and to pick up the delicious chicken piece, the more you want and keep on searching for more and you don't want it to end.
<Fish with Local Chilies>
You are guaranteed to get a little numb on your delicate lips from the Sichuan peppercorn used for this signature Sichuan flavour. The flesh of the fish meat was well poached to soft and tender texture and it is best to enjoy by having a mouth of the bean sprout which was lightly cooked and lay beneath the entire giant bowl of chilies, chilli oil watery broth among other seasonings. You need a bit of muscle power to go digging for all the palatable fish and bean sprouts among the chilies.
<Crispy Pigeon>
A classic crispy skin roast pigeon that was just perfect in all ways – a great presentation. The crispiest of skin, the juiciest flesh well seasoned and surprisingly a lot of meat and not a skerrick of meat was left, as it was so delicious. Superbly done and memorable!
<Mapo Tofu with Sea Cucumber>
While the sea cucumber may not do its justice on the palate, this highly nutritious, low-fat marine animal is packed with protein, antioxidants and full of essential vitamins that offer significant health benefits which support immune function, not forgetting the collagen that enhances your beauty craving. This sumptuous and graceful dish was well braised with the silky tofu, all being cut in the same size and elevated with the crispy burnt rice to create another level of texture to enjoy. It was aromatic, spicy and the sea cucumber well integrated into the tofu and elevated with the crispy burnt rice offering that pleasant complexity of palate to be savoured.
<Chongqing Noodles with Meat Sauce>
This typical Chongqing Xiao Mian (small noodles) plays an essential part to the local’s as part of the backbone of their daily life must-have and routine. This highly aromatic humble street food signifies that this everyday noodle is not a dish with lavish ingredients, it is known for its intensely spicy, the hallmark mouth-numbing effect and flavour, savory and complexity, done in a oily and aromatic sauce base, soy sauce, vinegar, Sichuan peppercorn powder, sometimes lard among other spices and condiments, topped with leafy greens, peanuts, minced pork and preserved vegetables. Another good way to savour the local’s favorite!
<Stir-Fried Vegetables, Beancurd & Bok Choy>
A pleasant dish that cleansed the palate after the spices we went through. The vegetables were lightly stir-fried, retaining a certain crunchiness and hit the spot.
A classic crispy skin roast pigeon that was just perfect in all ways – a great presentation. The crispiest of skin, the juiciest flesh well seasoned and surprisingly a lot of meat and not a skerrick of meat was left, as it was so delicious. Superbly done and memorable!
<Mapo Tofu with Sea Cucumber>
While the sea cucumber may not do its justice on the palate, this highly nutritious, low-fat marine animal is packed with protein, antioxidants and full of essential vitamins that offer significant health benefits which support immune function, not forgetting the collagen that enhances your beauty craving. This sumptuous and graceful dish was well braised with the silky tofu, all being cut in the same size and elevated with the crispy burnt rice to create another level of texture to enjoy. It was aromatic, spicy and the sea cucumber well integrated into the tofu and elevated with the crispy burnt rice offering that pleasant complexity of palate to be savoured.
This typical Chongqing Xiao Mian (small noodles) plays an essential part to the local’s as part of the backbone of their daily life must-have and routine. This highly aromatic humble street food signifies that this everyday noodle is not a dish with lavish ingredients, it is known for its intensely spicy, the hallmark mouth-numbing effect and flavour, savory and complexity, done in a oily and aromatic sauce base, soy sauce, vinegar, Sichuan peppercorn powder, sometimes lard among other spices and condiments, topped with leafy greens, peanuts, minced pork and preserved vegetables. Another good way to savour the local’s favorite!
<Stir-Fried Vegetables, Beancurd & Bok Choy>
A pleasant dish that cleansed the palate after the spices we went through. The vegetables were lightly stir-fried, retaining a certain crunchiness and hit the spot.
<Jelly & Osmanthus Flower>
A cold translucent jelly topped with a gentle sweetness from the rock sugar syrup and the light floral scent osmanthus flower which is not overpowering or soapy that is another local’s favorite delight to end the evening’s culinary sojourn. The springy texture and the cooling effect of the gelatin will delight you all the way.
A cold translucent jelly topped with a gentle sweetness from the rock sugar syrup and the light floral scent osmanthus flower which is not overpowering or soapy that is another local’s favorite delight to end the evening’s culinary sojourn. The springy texture and the cooling effect of the gelatin will delight you all the way.
Service was spot on based on our request to have one dish at a time slowly, which allowed us to savour each dish before moving on to the next. The local flavours shone through to give a taste of Chongqing, without affecting the ability to enjoy each bite. Our dinner was a seamless experience and with the two region options, you can mix up your palate in any which way you please to enjoy the flavours of Sichuan and Cantonese in the one evening, and you can easily settle into this melting pot of dining cultures in Chongqing.
Tried & Tested:
Location: 5/5
Design & Decor: 5/5
Food & Beverage: 5/5
Service: 5/5
Value For Money: 55/5
Experience: 5/5
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