"Sichuan food, with all its chiles, vinegars and spices, is almost as foreign to the subtle seasonings favored by Hongkongers as it is to the American palate. Sijie (and her eponymous restaurant) was the first to bring untamed, fully-dialed-in Sichuan flavors to Hong Kong. Sijie herself will even come out and chug a beer with you at the end of the meal. [$$]" - Janice Leung Hayes