Taste of Sichuan at Windsor Plaza Hotel

Enjoy the fire and flavour of traditional Sichuan cuisine prepared by special guest chefs at Windsor Plaza Hotel’s Ngan Dinh restaurant throughout the final week of May.

The chefs from Sichuan will be preparing a set dinner on 24 and 25 May for just 1,288,000++, which will also feature the musical stylings of Malaysian singer Esther Khoo. The seven-course menu includes delicacies such as double boiled soup with fish maw and vegetables, dried sea cucumber, fried square fish with kale, and spicy wontons.

Then from 26 to 31 May, an extensive a la carte menu will be on offer with a wide selection of hot and cold dishes as well as snacks. Some highlights include scallop salad with mixed mushroom in Sichuan pepper sauce, Dungeness crab with chili sauce, poached baby king prawn with vegetable in chili sauce, and Sichuan twice cooked pork.

Chefs Fayang Qiu and Jinou Li both have more than 15 years’ experience and have been the recipients of numerous awards. Windsor Plaza Hotel General Manager Mr. Adwin Chong said the intense flavours of Sichuan cuisine had made it a firm favourite across China and the world.

Located on the 5th floor of the 5-star Windsor Plaza Hotel, Ngan Dinh Restaurant features authentic Cantonese cuisine with over 150 dishes for Breakfast, Lunch, and Dinner. The dim sum dishes are a highlight of the spectacular food served at this multi-award winning restaurant. Ngan Dinh Club and the private VIP rooms offer a total capacity for more than 250 guests, a fabulous destination for any banquet or memorable event.

For further information, please visit https://www.windsorplazahotel.com/ngan-dinh-restaurant.html and contact T: (028) 3833 6688.

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