Stimulate your appetite
with Yunyan Szechuan Sauce Trio

When summer heat steals your appetite, what kind of dishes would you prefer? Sour, sweet, bitter, spicy, hot or salty foodˇKSzechuan cuisine, which is well known with its unique flavours among all Chinese cuisine, can satisfy your palate. Yunyan Szechuan Restaurant presents three new homemade Szechuan sauces with an array of Szechuan delicacies, truly bring an extraordinary gastronomy to diners.

Three homemade sauces are the new Wild Mushroom Sauce (HK$88), Pungent Sauce (HK$88), and the ever-popular Szechuan Style Chilli Sauce (HK$48).

 

 

 

 

 


photo 1: Braised Grass Crap, Pig's Intestines, Szechuan Sausage in Wild Mushroom Sauce


photo 2: Boiled Clams with Angled Luffa, Glassnoodles in Pungent Sauce


photo 3: Sauteed Frog's Leg with Pea Noodles in Szechuan Style Chilli Sauce

Assorted Sophisticated Seafood Menu

 



Menu Details


Traditional recipes among Chinese culinary are now matching with the Szechuan cooking style, in order to create an array of mouth-watering dishes in contemporary style at Yunyan Szechuan Restaurant. Each spicy or non-spicy dish is well prepared with fresh ingredients and various spices, which perfectly matches in springtime.

For Reservations: 2375 0800

Address: 4/F Miramar Shopping Centre, 132 Nathan Road, Tsim Sha Tsui

 
 
Double-boiled Superior
Bird's Nest with Crystal Sugar

              

Exclusive Discounted Vouchers
for Double-boiled Superior Bird's Nest
with Crystal Sugar

 

 

 

 

 

You may now enjoy Double-boiled Superior Bird's Nest with Crystal Sugar for HK$330* only! You may now enjoy Double-boiled Superior Birdˇ¦s Nest with Crystal Sugar for HK$330* only!

Starting from now until September 2008, guests may purchase vouchers for "Double-boiled Superior Bird's Nest with Crystal Sugar" with an exclusive 32% discount at any Tsui Hang Village Restaurant. Limited vouchers are now available at all Tsui Hang Village Restaurants.

For enquiries, please call 2376 2882.
*Vouchers are valid until 31st March 2009

 

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