Chinese painter Wang Hai (王亥) and his wife Wang Xiaoqiong (王小琼) opened the Sichuan private kitchen Da Ping Huo more than twenty years ago. Mrs Wang was a fine chef and worked in the kitchen producing genuine Sichuan dishes as well as entertaining customers with Chinese folk songs and popular ballads.
The couple retired in 2011 and current owners Wendy Wong, at one point a protégé of Wang Hai, and Calvin Chan took over. To celebrate Da Ping Huo’s 20th anniversary the new owners have invited folk soprano Li Yilin (李怡霖女士) to revive the old traditions and the vocalist is slated to perform acapella every Sunday to Wednesday at 8:30pm and 9:30pm until mid-June surrounded with Wang Hai’s art.
The menu retains many of Mrs Wang’s – who spent a year as guest chef at the Mandarin Oriental overseeing their weekly Sichuan night – original recipes including Mrs. Wang’s Roast Beef ($388), Mapo Tofu ($180), Chengdu Fish Fillets in Hot Chili Oil ($480), Hot and Sour Noodle Soup ($128) and Spicy and Hot Wood Ear Fungus ($128). New seasonal dishes include Lettuce Wrap with Minced Pork and Celery Bites ($208), Spicy Fried Prawns with Lotus Root ($388), Sichuan Spicy Chicken Pot ($388), Traditional Steamed Prawns ($388), Kung Pao Chicken ($208), and Stir fried Fish Fillets with Pepper ($388). There’s also a 5 course set lunch menu available ($120).
Da Ping Huo:
L/G Hilltop Plaza, 49 Hollywood Road., Central. Tel: 2559 1317