Since its debut in 2008, San Xi Lou has been a pioneer in Sichuan cuisine in Hong Kong. Celebrating its 10th anniversary this year, the Chinese restaurant most famous for its Sichuan hot pot, is opening a new sister restaurant at Times Square’s Food Forum.

The new Causeway Bay location brings new energy in interior designs, adding contemporary elements such as birdcage lighting to a traditional Chinese concept. Similar to the original location, the new establishment also showcases Sichuan hot pot, a la carte dishes and a wide variety of dim sums during lunch service. Aside from the signature Sichuan style spicy broth base, guests can also select two new soup bases such as the spicy pumpkin broth and spicy bandit broth, both debuted at Causeway Bay location.

New additions are available at the new San Xi Lou such as baked crab with five peppers, braised prawns with Chinese cabbage, San Xi Lou roasted chicken, mapo tofu with lobster, as well as country-style steamed chicken with ficus hirta. The dim sum menu showcases more than 60 items from minced pork dumplings with spicy pumpkin soup to steamed egg yolk buns.” The new San Xi Lou is now open. 

San Xi Lou: Shop 1102, 11/F, Food Forum, Times Square, 1 Matheson Street, Causeway Bay, Hong Kong, 2111 9952