811 Sichuan Cuisine

“Excellent place to have awesome local food. If you like spicy, this your place. The extra is very spicy. I lost count how many chillies were in my dishes, but delicious Don't be frightened if you don't like spicy, you get to choose. Be careful, the dishes are very big. The waitress was very helpful ant prevented us from over ordering. We had assumed smaller dishes. If I'm in Hong Kong again I would definitely visit. One the best place I ate food.”

“Dining time (8:36pm dinner) follow@wojengyea/@wo!正嘢 for more food info🐒 Support us in discovering more delicious food! 😋 I'm not particularly fond of eating sour cabbage fish, but my friend wanted to try it, so we went to this restaurant in Mong Kok to give it a go. Looking at the menu, I noticed the "Must-Try Cold Pot Sour Cabbage Fish 🐟" and wondered what the concept of a cold pot was when there was a stove in front of us. Sashimi?! 🍣 I asked the waitress, and she rolled her eyes 👀 and explained that it meant the dish would be served on the table immediately without the need to heat it up again. It was quite convenient. Once the pot arrived, we first tried the soup 🥣 , and it was truly delicious. The sour and spicy flavors were prominent, with a slight touch of spiciness🌶️ without being overwhelming. We decided to try the fish next. The fish pieces were large and incredibly smooth and slippery! I rarely come across fish that is so tender and smooth. We were concerned that if we left it on the stove for too long, the fish might become tough and lose its freshness. Before starting the hot pot, two of us had already eaten about 7/8 of the fish, and there was still a lot left in the pot. In addition to the fish, the pot also contained various ingredients such as golden mushrooms, asparagus, sour cabbage, baby bok choy, and wide rice noodles. It was quite nice❣️ My friend immediately requested a bowl of rice 🍚to enjoy with the dish. The hot pot ingredients were decent. We ordered beef tripe, hand-cut beef, and fish balls. The beef tripe was quite large, so we asked the kitchen to help cut it into smaller pieces. The hand-cut beef 🥩seemed to have been left at room temperature for some time before being served, so it didn't feel particularly fresh and had some blood water. In the end, feeling unsatisfied, we ordered an additional small dish of spicy pig intestines, which was overly salty and we couldn't enjoy it. Overall, the sour cabbage fish was excellent, but the service attitude of the waiter🐽 and the quality of the hot pot ingredients could be improved.”

“Excellent Chongqing chicken (168 HKD). Ordered extra spicy, and it was mouth-numbingly delicious. Shredded potato also very good (78HKD) and garlic/chilli cucumber delicious for $38. Service is as cold as the chicken is hot.”

“We ordered three dishes here, the signature pickled vegetables fish, cheese tofu and pig ears. Everything tasted nice, especially the fish, there’re no bones at all! Lots of vegetables in the pot as well. Would definitely visit again!”

“A place for some exotic Sichuan or Hunan style food. Spicy and numb is the key element here. Good for a quick stop by for lunch and or tea.”