Chilli Fagar has probably seen better days in terms of past years when it was getting Michelin star ratings, now “only” Bib Gourmand recommendation but if you are looking for very good Szechuan cooking in Hong Kong then this is definitely a good value option.
The menu offers a range of spiciness ranging from tangy to numbing, so order with care.
The couple next to us were eating a noodle soup with fish, swimming in red chillies and a devilish looking broth.
We opted for our version of safety, ordering the dumplings in what is described as a “challenging” chilli sauce, prawns with dried chilli, the sweet and salty carmelised beef with peppers, and the sizzling eggplant.
All the dishes were delicious – spicy but not so hot to dull the individual flavours of the fresh ingredients.
The dumplings were set off by the chilli paste sauce….not too hot but with a bit of a kick. The prawns were huge and juicy, with a Szechuan salt and pepper flavour imbued by some of the heat of the decorative dried chillies they are surrounded by. The eggplant was deliciously sizzling with strands of a woody mushroom/fungus and finely cut bamboo shoots for crunch. The beef was sweet and salty and brought a nice touch of calm. We were very happy with our choices and enjoyed the crisp Italian Pinot Grigia with the meal.
If you are in the mood for a spicy, authentic Szechuan meal and don’t mind a bit of authentic old school service and a slightly fraying restaurant environment, then go here for the food, if not the rest!
Chilli Fegara, 7 Old Bailey Rd, Central, Hong Kong
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