22 Aug 2022
Over at Chilli Fagara, wild foraged Yunnan mushrooms are also given a spotlighted showcase with the Yunnan Mushroom Menu. Keeping to the restaurant’s dedicated Sichuan-inspired “Ma, La and Tang” mantra, the selection of dishes are recreated by chef Chan Kai Ying in comforting, yet fiery and mouth-numbing flavours. Termite mushrooms are tossed together with stir-fried jumbo prawns, while the nutty aroma of porcini are braised in a spicy chicken casserole seasoned with Sichuan peppercorns and dried chilli pepper. But it’s the portobello mushrooms that visiting diners should pay special attention to, with the saucer-shaped fungi stuffed with fresh abalone and prepared with chef Chan’s secret chilli sauce that’s been passed down for generations in her family.
Chilli Fagara, 7 Old Bailey Street, Central, Hong Kong, +852 2796 6866