“CHUAN” – the latest restaurant opening in Times Square, is the union of two great masters in town: Chef Lee Chi Kwong and Chef Leung Yip Yuen, both with more than 40 years of expertise in Sichuan cuisine. Both of them are well-regarded as the founders and nurturers of Sichuan cuisine in Hong Kong, who introduced and developed the chilli-based culinary heritage into this city. They have worked in renowned Sichuan restaurants such as San Xi Lou and Golden Valley, leading them to achieve remarkable recognitions like Michelin 1-star for 7 consecutive years.
For the first time ever, the two masters have teamed up in the same kitchen, crafting a vast array of Sichuan classics and Cantonese delights with their profound understandings and skills. CHUAN is the ultimate embodiment of their endless efforts in advocating authentic and traditional Sichuan dishes, as well as the ever-flowing stream of legacy in Sichuan cuisine they brought to the Hong Kong dining scene.