Da Ping Huo: Awesome Sichuan cuisine in Hong Kong
Private kitchens started in Hong Kong in the 1990s. They are establishments operated out of someone’s home (though most in HK are not), usually serve a fixed menu and require reservations in advance.
One of the most well-known private kitchens in Hong Kong, which seems to have a cult following, is Da Ping Huo. It remains among my favorite places for Sichuan food in the city (the other is Chilli Fagara).
The Sichuan province in southwestern China is known for the extremely spicy and pungent Sichuan (or Szechuan) cuisine. While I’ve been to Chengdu and know that the fare served at DPH is not completely authentic, it is yummy nonetheless, and keeps me going back for more (especially when we have visitors from out of town).
The set menu for dinner consists of 11 courses (including 3 appetizers and 1 dessert) and costs HKD 320 per person, plus 10% service charge. The portions are plenty, and we usually need to pack the leftovers to take home.
Take a look at the yummy dishes.
My absolute favorites are the spicy and sour glass noodles, the stewed beef brisket and tendons in spicy gravy (served with steamed rice), and the stir fried seasonal greens with minced pork (don’t have a pic of that unfortunately). Hongkie friends swear by the mapo tofu (braised beancurd with minced beef in hot chilli sauce).
Da Ping Huo now has an ala carte menu as well, from which you can order additional items. If you reserve and pay in advance, they will also customize a vegetarian menu for you.
There used to be a time, I have read, when the chef-owner of the place would come out at the end of the evening and entertain her guests with some Chinese opera singing. Sadly, that doesn’t happen anymore. But the food is still great, and very consistent.
If you can handle spicy food, this one is a must-visit!
P.S. This post is written in response to the Stat Connection. Turns out weekly/ daily challenges, more pics, less words and food is a common theme in my most popular posts 🙂