Five Foot Road

Autumn Delicacy
Chef de Cuisine Yang Dengquan selects the finest seasonal crabs to present Sichuan crab delicacies crafted with authentic Chengdu culinary mastery, presents stellar creations such as Chilled Crab with Wuliangye, Aged Vinegar and Peppercorn Sauce and Wok-fried Dungeness Crab with Green, Red Pepper and peppercorn, paired with premium Yunnan Moonlight White tea for a truly remarkable and fulfilling autumn feast.

Michelin Star Discovery Menu
Five Foot Road, one-star restaurant in the Michelin Guide Hong Kong & Macau 2023, has launched an upgraded Michelin Star Discovery Menu. Combining mastery of Sichuan cuisine with the finest ingredients, Chef de Cuisine Yang Dengquan presents a range of stellar delicacies, including Tossed Baby Geoduck with Green Pepper, Braised Sea Cucumber with Pickled Chili, and Wok- Fried Fillet of Giant Garoupa with Dried Chili and Peppercorn, showcasing the precise heat control, knife skills and seasoning. The delicate flavors of Sichuan cuisine are perfectly paired with Sichuan specialty teas or fine wines, elevating your taste buds to the ultimate pleasure.

Menu

Five Foot Road is a unique dining concept that takes guests back in time to the Sichuanese fine dining experience of official banquets and soirée for the respected society held at the mansions of Chengdu during the Chinese Republican era in the 1940s. The tailor-made recipes were not about spiciness, but rather, represent luxury, technique, delicacy, and richness in flavors. Through an over-80-years of culinary dexterity of Chengdu cuisine, guests will embark on a multi-sensory discovery journey with the most authentic delicacies that bring flavors beyond fiery and hot.

Chef Yang Dengquan, Chef de Cuisine of Five Foot Road, helmed the restaurant since its opening, and oversees the cuisine concept and menu development of this unique dining spot in town. Chef Yang now sincerely brings his deep understanding on the preciseness of Chengdu cuisine to the kitchen of Five Foot Road. He is also one of the few chefs who carries the culinary techniques and knife skills to shed light on the intricacies of true Chengdu flavors.

In staying true to the Chengdu cuisine, fresh spices, herbs as well as seasonal ingredients like top quality wild mushrooms are directly imported from Sichuan and Yunnan.

To pay tribute to the Chengdu traditional tea houses, the restaurant also has a tea lounge featuring elegant calligraphic where guests can enjoy a cultural welcome of Eight Treasure Tea, and a refined selection of Sichuan liquor, and a list of fine wines which includes varietals from the best vineyard in China.

Dress code:
All guests refrain from wearing bathrobe, swimwear or flip-flops
Male guests refrain from wearing shorts (except lunch period), sleeveless shirt / vest or open toe shoes

Value set menu are not available during weekend and public holiday

AWARDS