Grand Majestic Sichuan is teaming up with Hong Kong seafood supplier Peter Seafood for a one-night-only dinner on 15 October 2026, bringing together Sichuan flavours and seafood sourced from Hong Kong and several coastal regions in China.
The nine-course menu is designed around the provenance of each ingredient, with seafood travelling from as near as Hong Kong waters to as far as Dalian, almost 2,000 kilometres away. Chef Theign Phan and the Grand Majestic Sichuan team will use fermented chillies, Sichuan peppercorns, pickled mustard greens and other familiar elements of Sichuan cooking to frame the seafood rather than treat it as a supporting ingredient.
A menu built around local and regional seafood
The meal starts with seafood sourced close to Hong Kong. Chilled Cuttlefish Noodles are paired with fermented chillies, crispy beans and chilli oil, while Fish-Fragrant Ruby Snapper uses ginger, garlic and Sichuan chillies to draw on the sweet, sour and aromatic profile of yu xiang.
Other early courses include Chilli Corn Stir-Fried with Crispy Anchovies and Crispy Rice, followed by a Bombay Duck Spring Roll with XO Sauce. The anchovies are sourced from Hong Kong, while the Bombay duck comes from the southern Guangdong coast, around 150 kilometres away.
From green chillies to dry-braised prawns
The larger savoury courses continue the regional focus. Stir-Fried Conch Slices with a Trio of Green Chillies and Sichuan Peppercorn uses conch from the Guangdong-Fujian coastline, while Sichuan Dry-Braised Kuruma Prawns applies a classic Sichuan preparation to the sweetness of the shellfish.
Another course pairs yellow croaker from Fujian with pickled mustard greens, cold skin noodles and a golden fish broth. For the final savoury dish, Abalone and Pigeon Baked Rice with Wild Mushrooms combines seafood and game, using abalone sourced from Dalian, the furthest-travelled seafood on the menu.
A chilli-led dessert to finish
The meal ends with Chilli and Chocolate, featuring a red chilli glutinous rice dumpling filled with chocolate ganache. It continues the Sichuan theme into dessert rather than switching to a completely separate flavour profile for the final course.
About Peter Seafood
Peter Seafood was founded in Aberdeen in 2012 by Peter Kam and his wife. The business has grown from a two-person operation into a major Hong Kong seafood supplier, working with independent restaurants as well as hotels and restaurants recognised by guides and international dining lists.
For this collaboration, the sourcing covers cuttlefish, prawns and anchovies from Hong Kong; ruby snapper from Taishan; Bombay duck from southern Guangdong; conch from the Guangdong-Fujian coastline; yellow croaker from Fujian; and abalone from Dalian.
Grand Majestic Sichuan x Peter Seafood dinner details
Date: Thursday, 15 October 2026
Venue: Grand Majestic Sichuan, Shop 301, Alexandra House, 18 Chater Road, Central, Hong Kong
Menu: Nine courses
Price: HK$888 + 10% per person
Capacity: Approximately 80 guests
Reservations can be made via Grand Majestic Sichuan’s website.
Images: Grand Majestic Sichuan and Peter Seafood
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