Theign Phan

Grand Majestic Sichuan

Chef Theign Phan is the Head Chef of Grand Majestic Sichuan in Hong Kong. Born in Malaysia and raised in Singapore, she grew up eating Sichuan food without even knowing it. After studying journalism in the US, a chance speech by chef Charlie Trotter inspired her to pursue cooking at Le Cordon Bleu in Sydney. She joined Black Sheep Restaurants in 2018, leading Le Garçon Saigon before taking the helm at Grand Majestic Sichuan. Guided by mentor Fuchsia Dunlop, Theign blends French technique with her Asian roots to create bold, fiery Sichuan dishes.

Hospitality at Gossip is always on point

Love the egg tarts and old-school pastries at Happy Bakery

Best pizza and happy hour at Emmer Pizza - especially the pizza fritta

Kam Center Roast Goose - good family-style dishes besides Hong Kong roasts, always great for out-of-town guests

Restaurant
Ratings

Dinner Bakery / Сafe Casual Dining Bars

Kamcentre Roast Goose

The Chairman

Xin Rong Ji

Seventh Son

8½ Otto e Mezzo BOMBANA

Happy Bakery Wanchai