Sichuan House
A whole raw sea bass on a long white plate, ringed by dishes of chilli, pickled greens, spring onion and bamboo
The finished sea bass in a deep pot of scarlet chilli broth under coriander and sliced peppers
Sauchiehall Street · Glasgow

3 Dishes and Their Story

Come experience our new menu, starting August 2026

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BeforeAfter
Dish one

Roasted Sea Bass

A whole sea bass in a deep red chilli broth, savoury and slowly building heat. It arrives over a lit burner and keeps cooking at the table.

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Dish two

Salted Egg Yolk Wings

Fried chicken wings in a golden, grainy coating of salted duck egg yolk. Rich and savoury, with the chilli arriving after.

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Raw chicken wings in a shallow white bowl on a dark marble counter
Before
Chicken wings under a thick, sandy crust of fried salted egg yolk on a pale rectangular plate, scattered with sliced red and green chilli
After
Dish three

Roast Lamb Chops

Roast lamb chops in a dry cumin and chilli rub, warm and smoky with heat that builds. You eat them with your hands.

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A raw rack of lamb on a white plate beside bowls of cumin, chilli flake, pomegranate and sliced garlic
Before
Grilled lamb chops on a long white plate under coriander, red chilli and toasted cumin
After