The Club will also serve popular
Sichuan cuisine such as the colorful
wok-fried prawns with dried chili and
Sichuan peppercorn. While Canton-
ese cuisine is all about subtlety and
original flavor, Sichuan cuisine is all
about the heat and spiciness. "The
Sichuan peppercorn has a fragrant
aroma that creates a powerful numb-
ing sensation around the mouth, and
when married with chili peppers, an-
other key ingredient in Sichuan food,
it produces a spicy tingling sensa-
tion," says Lam as he pours hot oil
with those Sichuan peppercorn and
chili peppers from the wok to finish a
classic, Sichuan boiled fish.
"Quality of food is at the heart of
our cooking," says Chef Lam. "Our
customers always expect to have a
joyful dining experience, with ex-
cellent customer service and a wide
range of food on offer."
Hong Kong offers an abundance of
Chinese cuisine options, but no ven-
ue in this bustling metropolis will
provide the combination of that food
with a roaring crowd, and the thrilling
atmosphere in one of the world's pre-
mier racing venues.
