THE CHUAN, originating from the foothills of Mount Emei, proudly announces a prestigious collaboration with Hong Kong “Chengdu Restaurant”. This partnership introduces an exclusive pairing menu featuring THE CHUAN Pure Malt Whisky with the refined artistry of Sichuan cuisine, promoting Sichuan cuisine and Sichuan liquor from Hong Kong to the international stage. Earlier this year, Mr. Algernon Yau, JP, Secretary for Commerce and Economic Development, led a delegation to Sichuan and Guizhou to promote Hong Kong’s strategic role as a spirits trading hub while spotlighting China’s new generation of high-end spirits brands, with THE CHUAN being one of the representatives. To mark this significant event, Executive Chef Li Ha, the visionary behind Chengdu Restaurant, which has been awarded Michelin one-star and Black Pearl one-diamond. The exclusive menu is available at Chengdu Restaurant in Central from June 12 to July 12, 2026, priced at HK$1,880 per person for parties of four or more, with a complimentary bottle of THE CHUAN Pure Malt Whisky. All prices are subject to a 10% service charge.
Redefining Oriental Flavor through Chinese Single Oak Casks
As the first Chinese whisky distillery under the internationally renowned spirits group Pernod Ricard, THE CHUAN Malt Whisky Distillery is located at the foot of Mount Emei in Sichuan. Since its public debut, the distillery has received widespread acclaim, recently securing the Gold Award at the 2024 International Spirits Challenge (ISC), and being named “Best Chinese Distillery of the Year” at the 2026 Tokyo Whisky & Spirits Competition (TWSC). TWSC is one of Asia’s most authoritative spirits competitions, and its “Best Distillery of the Year” award is determined by an independent investigation by the judging panel, signifies the professional global standing of Chinese whisky.
The name “THE CHUAN” (疊川) reflects the “layered” (疊) landscape of its origin and the “rivers” (川) that define the region’s purity. Mount Emei, a UNESCO World Cultural and Natural Heritage site, boasts a pure and unique terroir. The area is nourished by year-round mists and rains, intertwined with the scorching heat of summer, granting The Chuan Whisky a more accelerated maturation rate. The fusion of local ingredients with high-standard distillation processes, combining Western and Chinese techniques, along with the use of barley from both Europe and China, and the innovative application of three-continent oak cask maturation and layered blending, results in its complex and multi-layered taste. American bourbon casks impart enticing vanilla, floral, and fruity aromas with a rich mouthfeel; Spanish sherry casks provide a full-bodied and robust structure with rich candied fruit sweetness; and the Chinese Single Oak Casks from Changbai Mountain, exclusive to The Chuan, offer an oriental finish with notes of sandalwood and aged tangerine peel, bestowing The Chuan with its distinctive Chinese whisky character.
Hong Kong “Chengdu Restaurant”
Located in the heart of Lan Kwai Fong, the flagship store of Hong Kong “Chengdu Restaurant” integrates traditional Sichuan and Cantonese culinary techniques with Hong Kong’s international urban culture. The restaurant serves its signature cold dishes, roasted meats, seafood, soups, and a variety of Sichuan specialty dishes, maintaining the brand’s consistent craftsmanship and original flavors while making refined adjustments for local palates. For six consecutive years, Chengdu Restaurant has maintained its Michelin and Black Pearl awards, showcasing its status as a leader in high-end Chinese gastronomy. As part of the Xiangtianxia Group, brings the authentic “Capital of Chinese Cuisine” experience to a global audience through meticulous craftsmanship and innovative presentation.
THE CHUAN Pure Malt Whisky Sichuan Cuisine Pairing Menu
THE CHUAN Pure Malt Whisky and Sichuan cuisine pairing menu is specially crafted by Executive Chef of “Chengdu Restaurant”, Chef Li Ha, who travels from Chengdu to Hong Kong for this collaboration. The eleven-course menu is a masterclass in culinary aesthetics, designed to showcase the multi-sensory layers of THE CHUAN.
The Opening Act: Imperial Chicken Tofu Soup, requires the essence of 21 Guangdong Qingyuan chickens to produce just six bowls of crystalline soup. The chicken is meticulously deboned and minced into a velvet-like “tofu” consistency that dissolves instantly, offering a mellow, pure flavor profile.
Appetiser include Heritage Clay-Pot Fermented Pickles & Chicken Feet, Aged Huadiao Wine & Whiskey Drunk Prawn, Caviar & Black Truffle Pomegranate-Shaped Dumpling, paired with The Chuan Pure Malt Whisky. The Heritage Clay-Pot Fermented Pickles & Chicken Feet adhere to Chengdu Restaurant’s traditional Sichuan pickled vegetable technique, utilizing on traditional ceramic jar fermentation, allowing time to brew out the fresh spiciness and lingering sweetness. The chicken feet absorb the rich aroma of the aged jar, offering a sour, spicy, and refreshing taste that lingers, embodying the essence of Sichuan flavor and intangible cultural heritage, and tasting the soul of Sichuan cuisine passed down for thousands of years. The Aged Huadiao Wine & Whiskey Drunk Prawn are infused with the subtle spicy and sweet notes of the whisky, highlighting fresh and springy prawn meat. The Caviar & Black Truffle Pomegranate-Shaped Dumpling have a thin, crystal-clear skin that is not greasy, with the savory caviar complementing the sweet truffle aroma. Finally, a sip of THE CHUAN Pure Malt Whisky awakens the palate with its signature tangerine peel finish.
Da Hong Pao Gongjiao Roasted Pigeon was originally a classic Chengdu street food. “Chengdu Restaurant” selects premium young pigeons, elevating the traditional flavor to its ultimate realm. The numbing and crispy soul of the pigeon comes from Sichuan Hanyuan “Da Hong Pao” tribute pepper, a tribute to the imperial court since the Tang Dynasty. After being marinated in a Sichuan-style marinade, by using slow-roasted over low heat to lock in the juices. The skin is roasted to a deep golden crisp, while the meat inside is tender, juicy. Each bite paired with THE CHUAN Pure Malt Whisky enhances the numbing crispness with its spicy notes, and the whisky’s sweetness balances the pigeon’s savory taste.
Charcoal-Grilled Prime Angus Short Rib Skewers, reimagining street food with luxury ingredients, “Chengdu Restaurant” selects premium Angus short ribs, charcoal-grilled to recreate the “smoky flavor” of Sichuan street food. The Angus beef is seasoned with skewer spices and grilled over charcoal until slightly charred, locking in the juices and resulting in tender meat, perfect with THE CHUAN Pure Malt Whisky.
Kung Pao Chicken is one of the most famous Sichuan dishes, dating back to the Guangxu Emperor of the Qing Dynasty. Replacing chicken with French foie gras, pan-searing the foie gras and cooking it with a sweet and sour Kung Pao sauce to create Kung Pao French Foie Gras. The richness of the pan-seared foie gras is cut by the sweet-and-sour Gong Bao sauce and THE CHUAN Pure Malt Whisky elegant smoke.
Braised Beef Nanchong Rice Noodles, Chengdu Restaurant brings the authentic local tradition to Hong Kong’s dining tables. Unlike typical thin round noodles, Nanchong rice noodles are known for their resilient, smooth, and silky texture. Braised Beef replaces the traditional pig stomach, perfectly complemented by smoked dried bamboo shoots, served in a rich, flavourful soup.
THE CHUAN Pure Malt Whisky and Sichuan cuisine pairing limited menu is specially crafted by Executive Chef Li Ha of “Chengdu Restaurant”, who travels from Chengdu to Hong Kong for this collaboration. This aims to create an authentic and immersive Sichuan dining experience, appreciating the elegance of Sichuan cuisine and the multi-sensory layers of The Chuan from a high-end culinary aesthetic perspective. The Hong Kong “Chengdu Restaurant” limited menu is available from June 12, 2026, to July 12, 2026, priced at HK$1,880 per person for parties of four or more, with a complimentary bottle of THE CHUAN Pure Malt Whisky. A 10% service charge will be applied.
For inquiries or reservations, please contact Hong Kong “Chengdu Restaurant” at +852 2818 8599.
Address: 5/F, California Tower, 30-32 D’Aguilar Street, Lan Kwai Fong, Central, Hong Kong
Phone: 2818 8599
Purchase a bottle of THE CHUAN Pure Malt Whisky (Suggested Retail Price HK$680) at Watson’s Wine or Liquid Gold to receive a complimentary THE CHUAN whisky glass.
Chengdu Restaurant (Hong Kong) – Six Years of Excellence: Redefining Modern Chengdu Cuisine
Established in 2017, Chengdu Restaurant is a masterpiece meticulously crafted by the Xiangtianxia Group over two decades. It has proudly maintained its Michelin and Black Pearl distinctions for six consecutive years. The brand’s first Hong Kong flagship store is designed around three iconic symbols: the power of the Golden Sun Bird, the ethereal beauty of the Hibiscus, and the rustic elegance of traditional bamboo weaving. Bringing the essence of Sichuan—its people, sound, tea, and spirits to Hong Kong, the restaurant harmonizes international ingredients with authentic Sichuan seasonings and mountain ingredients from the Yunnan-Guizhou Plateau to showcase a sophisticated and diversified culinary experience that redefines modern Chengdu cuisine.
Address: 5/F, California Tower, 30-32 D’Aguilar Street, Lan Kwai Fong, Central, Hong Kong
Reservations: +852 2818 8599 / +852 6628 3378 (Only for WhatsApp Enquiries)
Opening Hours: Monday to Sunday 11:30 AM – 3:00 PM ; 5:00 PM – 10:30 PM
