San Xi Lou launches sister restaurant

Chinese dining destination San Xi Lou is celebrating its 10th anniversary with the opening of a sister branch in Times Square, Causeway Bay.

Named and styled after Emperor Qianlong’s Imperial Study called San Xi Tang (“Hall of Three Rarities”), San Xi Lou has become an institution since opening at Coda Plaza in 2008. “San” also means the number three in Chinese, symbolising the restaurant’s three culinary experiences: Cantonese and Sichuan cuisine, and dim sum.

San Xi Lou - Interior (5)

Taking the concept to Times Square’s 11/F Food Forum, the sister restaurant adds a contemporary twist with modern furnishings and Chinese elements such as birdcage lighting.

San Xi Lou - Private Room

To celebrate its opening, the restaurant introduces exclusive specialties, and as well as the brand’s Sichuan-style spicy broth, two hot-pot broths make their debut, served in handmade copper communal pots.

To celebrate San Xi Lou’s opening in Times Square, the restaurant introduces exclusive new specialties, including Baked Crab with Five Peppers and San Xi Lou Roasted Chicken.

To celebrate San Xi Lou’s opening in Times Square, the restaurant introduces exclusive new specialties, including Baked Crab with Five Peppers and San Xi Lou Roasted Chicken.

The menu of exquisite dim sum featuring over 60 items highlights outstanding favourites.

The menu of exquisite dim sum featuring over 60 items highlights outstanding favourites.

Its dim sum menu features more than 60 options.

The new venue continues to present its crowd-pleasing signature specialties like Sichuan Style Stewed Catfish, sourced from the renowned AAAA-grade Xinfengjiang Reservoir in Heyuan, Guangdong, China.

The new venue continues to present its crowd-pleasing signature specialties like Sichuan Style Stewed Catfish, sourced from the renowned AAAA-grade Xinfengjiang Reservoir in Heyuan, Guangdong, China.

The brand’s renowned Sichuan Style Spicy broth and Spicy Pumpkin Broth served in handmade copper communal pots embracing traditional hot pot culture.

The brand’s renowned Sichuan Style Spicy broth and Spicy Pumpkin Broth served in handmade copper communal pots embracing traditional hot pot culture.

San Xi Lou Times Square, which was founded by Top Standard Corporation, has three intimate VIP rooms with pendant lights over the dining tables. The rooms can be combined to accommodate up to nine tables for 108 seats.

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