Hyatt Centric Victoria Harbour’s popular Chinese restaurant launches upgraded Sichuan-Northern cuisine featuring adjustable spice levels and complimentary doggy dim sum.
Hong Kong, September 14 — Diners seeking bold flavours with a side of Victoria Harbour scenery now have a compelling new reason to visit North Point. Sichuan Verandah, the well-loved Chinese restaurant at Hyatt Centric Victoria Harbour, has officially launched a fully revamped menu that fuses the fiery intensity of Sichuan cuisine with the hearty, robust character of Northern Chinese cooking.
The new culinary direction comes courtesy of a cross-border collaboration between Chef Zhang Yang, a Sichuan cuisine specialist from Hyatt Centric Chengdu with nearly two decades of experience, and Executive Chef Chan Wai Kit. Together, the pair have crafted a modern interpretation of classic dishes designed to surprise and satisfy, all served against the backdrop of the harbour’s glittering skyline.
Three Spice Levels Cater to Every Palate
One of the standout features of the new menu is its flexible approach to heat. Guests can now customise their dining experience by choosing from three distinct spice levels — ranging from the gentle “BB Mild” for beginners to the intense “Sweat-Inducing Spicy” for those who relish a serious kick.
This thoughtful flexibility ensures that both spice novices and seasoned chili veterans can enjoy the same dishes at their preferred intensity, making group dining considerably easier.
Signature Dishes Worth the Journey
The menu boasts several new offerings that showcase the chefs’ technical prowess and creative flair:
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Caviar Chilled Yellow Croaker: Delicate yellow croaker fillets are layered over a jelly crafted from fish gelatin and preserved plum-marinated cherry tomatoes, crowned with Beluga caviar for a harmonious blend of sweet, savoury, and briny notes.
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Sea-Poled Giant Squid with Green Pepper Oil: Sourced through traditional line-caught methods to preserve tenderness, the squid is dressed with an aromatic sauce of green peppercorns and scallion oil, heated to release its fragrance — delivering a subtly spicy, umami-rich bite.
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Heritage-Style Braised Squab: Prepared using a time-honoured technique of marinating followed by deep-frying, the squab achieves a golden, crackling skin, infused with the gentle numbing warmth of Sichuan peppercorn.
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Tianfu Boiling Grouper: This luxurious take on classic Sichuan boiled fish features the exceptionally smooth-textured East Star grouper, flash-cooked and doused in sizzling oil, Sichuan peppercorns, and chilies — locking in moisture while absorbing layers of flavour.
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Old Chengdu Dan Dan Noodles: Prepared in the authentic “dry-mixed” style, these noodles come tossed in a fiery chili oil and savoury minced pork sauce, delivering a robust punch of heat and depth.
Other not-to-be-missed additions include the Grilled Mongolian Lamb Chops with Cumin, a dish celebrated for its tender, gamey depth; the crisp and tangy Shandong-Style Vinegar Potato Shreds; and the Sour Cabbage Duck Dumplings, praised for their juicy, chewy texture.
Classic favourites remain on the menu, including the Bamboo Forest Warm-Steeped Pork Belly Rolls, Sour Cabbage Fish Soup with Osmanthus Grouper, and the ever-popular Geleshan Spicy Chicken.
A Dining Experience for the Whole Family — Including Four-Legged Members
In a move that will delight pet owners, Sichuan Verandah has officially received approval as a dog-friendly restaurant. The venue now offers a dedicated “Doggy Dim Sum” menu, and guests dining with their canine companions in the designated indoor area will receive a complimentary basket of dog-friendly bites — with six flavour options available, including cod fish maw rolls and duck with smelt.
After the meal, pets and their owners can enjoy the adjoining outdoor garden terrace or head to the hotel’s Upper Farm grass area, which features dog agility equipment for some post-dinner exercise.
Opening Hours and Limited-Time Offer
Sichuan Verandah is located on Level 2 of the West Tower of Hyatt Centric Victoria Harbour. Lunch service runs from 12:00 PM to 3:00 PM, and dinner from 6:00 PM to 10:00 PM daily.
To celebrate the launch, the restaurant is offering a 15% discount on à la carte orders for diners who book through the official website and dine Monday through Thursday. Reservations can be made via the restaurant’s TableCheck booking platform.
Broader Implications
This relaunch signals a growing trend among Hong Kong hotels to differentiate their F&B offerings through regional specialisation, chef collaborations, and experiential touches like pet-friendly amenities. By blending authentic culinary heritage with modern hospitality trends, Sichuan Verandah positions itself not just as a restaurant, but as a destination in its own right — one where the food, the view, and the ambience all compete for attention.
For those seeking an adventurous culinary journey without leaving Hong Kong, the new menu offers a compelling taste of Sichuan and Northern China, served with a side of harbour magic.