Piao-Xiang

With ‘Old Sichuan’ as its guiding principle, the restaurant reinterprets and refines the flavours of Sichuan’s past. Each course draws inspiration from Chinese history and its notable figures. Dish names are written in two kanji characters, inviting guests to imagine their flavours. ‘Furong’ takes its cue from the hibiscus, the official flower of Chengdu, while ‘Guifei’ incorporates the wine favoured by the famed Tang-era beauty Yang Guifei. The chef’s passion is thoughtfully conveyed through the manager’s explanations.

Authentic Sichuan Experience

• Piao-Xiang offers a genuine taste of Sichuan cuisine, with dishes like Mabo Tofu and Dan Dan Noodles that showcase the bold flavors and traditional cooking techniques of the region.

Elegant Traditional Decor

• The restaurant features traditional Chinese decor, including red lanterns and beautiful artwork, creating an immersive dining atmosphere reminiscent of the vibrant streets of Sichuan.

Signature Ume-shu Pairing

• Piao-Xiang is known for its unique pairing of dishes with Ume-shu, a sweet and tangy plum wine that complements the spicy flavors of Sichuan cuisine, enhancing the overall dining experience.

Signature Ingredients

• Sichuan Peppercorns: A hallmark of Sichuan cuisine, these peppercorns provide a unique numbing sensation and aromatic flavor that is essential in many dishes, including Mapo Tofu and Kung Pao Chicken.
• Silken Tofu: Used in dishes like Mabo Tofu, this ingredient is prized for its delicate texture and ability to absorb flavors, creating a rich and satisfying dish.
• Ground Meat: Typically pork or beef, this ingredient is used in various dishes to add depth and heartiness, particularly in the signature Mabo Tofu.
• Dan Dan Noodles: A signature dish featuring wheat noodles tossed in a spicy, savory sauce made with sesame paste, chili oil, and minced meat, showcasing the bold flavors of Sichuan cooking.
• Ume-shu (Plum Wine): A sweet and tangy beverage that complements the spiciness of Sichuan dishes, enhancing the overall dining experience.
• Chili Oil: A staple in Sichuan cuisine, this oil is infused with spices and used to add heat and flavor to many dishes, including the Spicy Cold Noodles.
• Fermented Black Beans: These beans are used to impart a deep umami flavor in various dishes, contributing to the complexity of flavors in the restaurant's offerings.