Sichuan restaurant Dandan is tackling the Hong Kong market.

The Hong Kong outlet in Sheung Wan provides not only authentic dan dan noodles, but also Sichuan-style tofu and homemade dumplings. Founder Jerome Plassat says he wants to bring innovative Sichuan cuisine to Hong Kong both in terms of food variety and restaurant design.

“Hong Kong is a place where East meets West and people are open to new ideas. We want to leverage this mindset to promote our new Sichuan food concept.

“My wife is from Sichuan. She and I had previously lived in Shanghai for five years but we chose Hong Kong as the place to start our business because the city’s food industry is dynamic and it is very easy to set up here.”