Yun Yan has a reputation of serving authentic Sichuan dishes in HK, but I’ve never tried them until they moved to their new Times Square location in Causeway Bay. Owned by the Mira group, they were previously located in the Miramar Shopping Centre for over 20 years.
We’ve been to Yun Yan a few times since its relocation, and during each visit I noticed I was always sitting next to a table of people whom the staff knew by name. So I’ve been given the impression that Yun Yan has gained many loyal patrons over the years.
Beaten Baby Cucumber – This is one of my favorites appetizers to order at any restaurant. You might think this dish is so simple, why would I pay for it when you can make it at home? But, I’ve tried over the years to re-create this dish at home and I’ve never been able to get it right.
I loved the crispness of the cucumbers and the boldness of the garlic and salt that Yun Yan uses into this starter.
The Pea Noodles in Sichuan Pepper Chili Sauce on the other hand was a bit of a let down for me. It was a tad on the bland side and just didn’t hit the mark with the lack of Sichuan flavors.
For those who can’t tolerate too much spiciness, the classic Kung Pao Chicken is a good option. What I liked about this dish was how the oils of the cashews were in infused into the chicken.
Hubby and I could never resist ordering the Poached Fish Slices in Chili Broth (水煮肉片) when we go to Sichuan restaurants. I guess it’s no secret that I love spicy food, so it shouldn’t come as a surprise that I love numbing my tongue with this beautiful vibrant dish.
To maintain the tenderness of the fish meat, this dish is typically prepared by first poaching the fish in water. The water is drained and the fish is put into a dish with vegetables, dried chili, a lot of Sichuan peppers and minced garlic after which very hot vegetable oil is poured over the ingredients.
What Yun Yan does well with this dish is maintaining the tenderness in the slices of fish. I’ve never been to Sichuan so I really am not a good of judge of the authenticity of this dish, but hubby insists it was pretty authentic. Hands down this was my favorite at Yun Yan.
I’m unsure which vegetable should be used in this dish, but Yun Yan used bok choy and personally I prefer pickled mustard greens, for the reason that bok choy just soaks up too much oil and I how the pickled greens bring a touch of tanginess.
The fact that we’ve been to Yun Yan since they’ve opened up at Times Square says a lot about how much I like this restaurant. I’m not inclined to say they are the best Sichuan resto in town, but if you want a spicy-mala fix I highly recommend this place.
Dinner Total: $476 (for 2 ppl)
Address: Shop 1001B, 10/F, Times Square, 1 Matheson Street, Causeway Bay / Tel: 2375 0800
Beaten Baby Cucumber ….$48
Pea Noodles in Sichuan Pepper Chili Sauce ….$48
Kung Pao Chicken ….$108
Poached Fish Slices in Chili Broth ….$148
Soya Milk ….$30
Tofu Smoothie ….$30