This September and October, New World Millennium Hong Kong Hotel’s Chinese restaurant Tao Li is featuring a series of delicacies showcasing Sichuan’s bold and spicy tastes and Shanghai’s sweet, rich flavours. 

Sichuan cuisine is acclaimed for its diversity in tastes, with prominent traits of spicy, hot, fresh and fragrant. Spicy food buffs will love the Sautéed Chicken with Garlic and Chilli Oil (麻香辣子爆雞件), in which fragrant garlic, dried chillies, chilli oil and ‘facing heaven’ peppers are perfectly infused into the soft and juicy meat.  ‘Facing heaven’ chillies, also known as Chao Tian Jiao, are hot and fragrant chilli peppers. Unlike other chillies which point down as they grow, the facing heaven chilli points up to the sky – hence the unusual name. 

Another top choice of the regional cuisine is the Sichuan Style Poached Sliced Chicken with Chilli Sauce, a delicacy of tender chicken and a slightly spicy, tongue-numbing sensation.

Temper the spiciness of Sichuan food with Tao Li’s Shanghai cuisine, which is well-known for mellowness and intense flavours. Not-to-be-missed classic Shanghai dishes include Clay Pot Simmered Chicken with Jinhua Ham, Chinese Cabbage, Shrimp Dumplings and Chicken Broth -- a flavourful, milky double-boiled soup -- as well as the light and fluffy Scrambled Egg White with Shredded Conpoy.

Other recommended dishes include Tea Leaves Smoked Duck, “Tan Tan” Soup Noodles with Spicy Peanut Sauce, Simmered Whole Fillet of Bullet Fish with Chilli Sauce, Sautéed Fresh Shrimps, and Stewed Sliced Pork with Fish Maw, Bamboo Shoots and Black Mushrooms, plus more.

The Sichuan and Shanghai Specialities menu is available at Tao Li for lunch and dinner daily. 

For more information or reservations, please call +852 2313 4222 or visit newworldmillenniumhotel.com.

* Information correct at time of print.