Red Cuisine in Quarry Bay that’s winning hearts across Hong Kong
If there’s one thing our community truly understands, it’s that food is never just fuel—it’s an emotion, a memory, a celebration. At Adesiflava, we live by that belief, which is why we bring you handpicked dining experiences that speak to the heart as much as the palate. Today, we’re thrilled to share one such gem – The Red Cuisine in Quarry Bay that’s winning hearts (and taste buds) across Hong Kong
Walk into the restaurant in Quarry Bay and the first thing you notice isn’t just a wall of neon or designer tiles. It’s the energy—woks roaring, servers smiling, and the owner, Joyce, gliding between the stove and the floor with the easy rhythm of someone who has built a restaurant the old‑fashioned way: one conversation, one plate, one regular at a time.
“We cook with our heart,” the owner tells us. “If you really use your heart to make food, people can taste it.”
This is a 25‑seat, no‑frills, deeply local Hong Kong dining room where the décor is intriguing with rich traditional posters highlighting local history and cinema, and the flavours are anything but a celebration of culinary artistry. Joyce calls it “cooking with heart,” and that spirit threads through everything—from a gentle “baby spicy” option for cautious diners to that addictive Pepper Chicken Hong Kong’s Indian community is whispering about. If you live around Tai Koo Shing or work near Quarry Bay, consider this your lunchtime (and weeknight) discovery.
From a Two‑Person Takeaway to a 25‑Seat Neighborhood Favorite – a journey seasoned by experience
Ten years ago, Joyce left a decade of marketing work and a dazzling career spanning across Australia, China and even India, trading PowerPoints for peppercorns, and opened a tiny takeaway with just two people: herself and one chef. She had one mission in her heart: passion to serve people and bring them the authentic joy Chinese cuisine has to offer. That same chef still cooks beside her today—meaning the taste regulars fell in love with on day one has stayed beautifully consistent. The move from a pocket‑sized shop to today’s cozy 25‑seater didn’t change the DNA; it has given the community more seats at the table.
Made with love and artistry, is the owner’s first answer when we ask what differentiates The Red Cuisine —and you can taste exactly what she means. This intimate Sichuan kitchen is quietly becoming a word‑of‑mouth favorite among diners across Hong Kong. The reasons are simple: food with heart, spice with depth (not just heat), and a welcome that feels like home— inclusive of English menus, English‑speaking owner, and genuine care for vegetarians.
“ We’re not a chain. We want you to feel at home here.”
In a city of scan‑and‑go, that human touch stood out to our team. Orders are personalised, not via QR codes. Joyce prefers talking to you, understanding your spice comfort, and guiding first‑timers to dishes they’ll actually finish with a smile. That momentum is contagious; even a quick lunch feels like an occasion.
A Thoughtful Home: breaking barriers across accessibility and inclusivity
Apart from the lip-smacking food that satiated our hearts as much as it satiated our taste buds, what impressed us the most is the arduous endeavour by the restaurant to cater to people across all walks of life, making sure no matter what your palate or dietary restrictions are, The Red cuisine has something for you to revel in.
Let’s start with spice levels.
If you’ve ever skipped or doubted venturing into Sichuan because you fear a face‑melting dare, The Red Cuisine is your invitation back. Here, spice is tuned to you: baby spicy, less spicy, medium, or super spicy—with a full range of non‑spicy options across many dishes for mixed groups. That makes it perfect for families and office teams with different heat comfort levels. At The Red Cuisine, there’s only one kind of “spicy” that matters: yours
“Sichuan food shouldn’t be ‘spice to death.’ There should be layers. We want you to taste flavour, not just fire.”
Moving onto Vegetarian-ism. Word is spreading among Hong Kong’s Indian community because The Red Cuisine isn’t just “veg‑friendly”—it’s veg‑thoughtful. Joyce and team have launched a meticulously prepared special vegetarian menu in response to the growing demands and fostering accessibility and inclusivity among the dining crowds . Importantly, these are not just the meat dishes from the original menu with the meat removed; they’re recipes curated keeping the medley of vegetable specific spices and flavours kept in mind – celebrating vegetables and Sichuan aromatics on their own terms.
In a conscious proactive action seldom made by places in HK, Joyce is considering provisioning a separate set of kitchenware for vegetarian cooking—an extra step many in the community deeply appreciate. If you or your group avoids beef and pork for religious or personal reasons, that care matters here at The Red Cuisine.
Not only just this, there’s an English menu, and the team speaks English—ensuring there’s no communication barrier. If you’ve ever worried whether a local spot can understand your order, you can exhale here.
Our favourites and the Dish Everyone’s Talking About: Pepper Chicken
ADesiFlava sampled the menu to bring to you our favourites, and while we fell in love with every item, here’s a shout out to a unique specialty that lives rent free in our head. Here’s the twist: not all great Sichuan chicken swims in red chili oil. The Pepper Chicken here leans into the numbing, citrusy buzz of green Sichuan pepper—tingly and aromatic rather than chili‑hot. The result is wildly game-changing: a dish with depth and personality that Indian diners, especially, keep coming back for. If you love flavour but don’t want to scorch your palate, start here.
Other signatures show the kitchen’s range, from the bright, appetite‑lifting Sour & Spicy Fish to noodle bowls that calm, comfort, and quietly surprise. We also sampled their vegetarian menu – The Mapo Tofu was a savoury delight that can cure all the workday blues, the pickled mustard generously gracing the tofu was a game-changer, and we can personally vouch for the unique medley of flavours having sampled quite a few Mapo Tofu(s) around the town! The rich, fragrant, charred eggplant with mushrooms is unique, filling and tantalizing – making sure you’re left craving for more. Highly recommended to rejuvenate your dried senses and revel in the joy and happiness of flavours with the stimulating food.
The Lunch Advantage (Especially for Tai Koo Shing & Quarry Bay)
For the office crowd, lunch is where The Red Cuisine truly shines. Sets start from HKD 75 and include a homemade fruit tea—free and no sugar added—that cleanses the palate between bites.
Portions are ideal for a quick, satisfying refuel, while dinner flips to à la carte with larger portions and the option to linger over a cold beer. If you’re based around Tai Koo Shing or Quarry Bay, this place solves a daily problem: how to eat something fresh, fast, and flavourful without spending half your lunch break waiting in line or half your salary on a set. When a colleague wants super spicy and you’re on baby spicy, you don’t have to compromise—you both get what you want.
Community Love—and Media, Too
Most guests are local Hong Kong diners, but you’ll hear plenty of accents at dinner: Korean, Indian, American, French—a quiet testament to how good food travels by word of mouth. That organic buzz has caught wider attention, with local media features (including TVB this June and ViuTV previously), plus strong ratings on Google and OpenRice. For Joyce, media is nice—but regulars bringing friends and colleagues is the highest compliment.
Why This Place Works (Especially for Us)
- Honest, local HK vibe—no frills, all heart
- Wok hei craftsmanship—hot flame, fast stir‑fry, lively textures
- Spice that listens—from non‑spicy to super spicy, including baby spicy (finally!)
- Vegetarian respect—a dedicated spicy veg menu and consideration for separate kitchenware
- English‑friendly—menus and staff, so ordering is easy
- Fair pricing—HKD 75 lunch sets; ~HKD 120 dinners
- Owner present—Joyce is in the kitchen and on the floor, which keeps standards high
- Location logic—ideal for Tai Koo Shing/Quarry Bay office lunches and after‑work meetups
A Few Ways to “Do It Right” on Your First Visit
- Lunch with colleagues: Order across the spice meter so everyone can sample (baby → less → medium → super).
- Veg group: Request the vegetarian spicy menu and ask about the plan for separate kitchenware—the team is happy to discuss.
- Short on time: Go for Pepper Chicken with Rice or Spicy Chicken Noodle Soup—fast, satisfying, and customizable.
The Heart of It All
Joyce sums up her philosophy simply: “Food is a universal language. If it tastes good and the experience is good, people bring back friends and family.” That’s the quiet magic of The Red Cuisine. In a city that often feels rushed and transactional, here’s a corner where lunch is still a conversation, spice is a spectrum, and hospitality feels personal—because it is.
Whether you live in Tai Koo Shing, work in Quarry Bay, or are just crossing the harbour for a meal worth the MTR ride, this little Sichuan kitchen is ready to welcome you—in English, with a smile, and with food that’s truly made with love. Since it’s a small boutique restaurant, we recommend making night-time bookings to truly enjoy a seamless dining experience.
Quick Facts
- Seats: 25 • Style: Local HK, no fancy décor—all flavour
- Ordering: No QR codes—talk to real people who’ll guide your choices
- Spice Levels: Non‑spicy, Baby, Less, Medium, Super
- Lunch: Sets from HKD 75 + free, no‑sugar homemade fruit tea
- Dinner: ~HKD 120 per person (à la carte; larger portions; beer available)
- Vegetarian: Dedicated spicy veg menu; separate kitchenware under consideration
- Languages: English menu; English‑speaking staff
- Community: Beloved by locals; growing Indian/Korean/expat following
- Media: Featured by TVB (June, this year) and ViuTV; strong Google/OpenRice ratings
What to Order (Editor’s Picks)
- Pepper Chicken – numbing, aromatic, compelling; not chili‑hot
- Spicy Lamb with Rice – deep, savoury comfort; a current hit with Indian diners
- Mapo Tofu with pickled mustard – zesty balance, great for sharing
- Stir-fried eggplant with Chinese mushroom ( Served in Traditional Clay pot)- fragrant, spicy and brewing with flavours
- Spicy Chicken Noodle Soup – slurpable warmth, your spice your way
- Any stir‑fried veg – to taste that wok hei in full bloom
Getting There
The Red Cuisine
Riviera Mansion, 18-22 Hoi Tai St, Quarry Bay
[12-3 pm, 6-9:30 pm, closed on weekend and public holidays] • [35802920] • [@the_red_cuisine]Exclusive Reader Perk
Show this Adesiflava article for a complimentary homemade fruit tea with any lunch set on the top of a whopping 20% off lunch set menu (Mon–Fri, dine‑in lunch, up to 6 guests, valid through September 2025 (1 month only).
ADesiflava has partnered up with The Red Cuisine for an exclusive reader discount If you’re an Indian foodie on Hong Kong Island—especially around Tai Koo Shing and Quarry Bay—consider this your next lunch plan (or dinner for a more relaxed intimate experience). Pull up a chair, tell Joyce how spicy you like it, and let The Red Cuisine do the rest!
