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Causeway Bay

Opened in Times Square, CHUAN sees the collaboration of two great culinary masters: Chef Lee Chi Kwong and Chef Leung Yip Yuen, both with more than 40 years of expertise in Sichuan cuisine. The two are widely credited for nurturing and popularizing Sichuan’s chilli-based culinary heritage in Hong Kong. They have worked in renowned Sichuan restaurants such as San Xi Lou and Golden Valley and have achieved remarkable accolades, including a Michelin 1-star title for 7 consecutive years.

For the first time ever, the two masters have teamed up in the same kitchen to present their takes on Sichuan and Cantonese classics. CHUAN is the ultimate embodiment of their endless efforts in advocating authentic and traditional Sichuan dishes, and building the legacy of Sichuan cuisine in Hong Kong’s dining scene.


Shop 1102, Food Forum, Times Square, Causeway Bay

Opening Hours

Monday – Sun
11:30am – 4:30pm
5:30pm – 11pm

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