Review:

I’ve no idea why this restaurant is still going. One of those that should have died a death years ago.

Opened in the 70s, I presume that Red Pepper in Causeway Bay is one of the oldest Sichuan restaurants in Hong Kong and became popular as it was probably one of the only Sichuans around in those days.

Now it seems to survive on gweilo expats who couldn’t even point to Sichuan on a map, and tourists who don’t know any better than to read Trip Advisor. The management are just riding the wave because they can get away with not innovating or even providing a quality experience, (reminding me rather of the Stoep and American Peking).

It’s lazy, lacklustre and hopefully this lack of attention to what the competition are doing will result in their bankruptcy sooner rather than later.

It’s shabby, crowded with tables and the food is just not very good.

It’s also no cheaper than any number of other restaurants serving similar (but much better) cuisine in HK – San Xi Lou, Da Ping Huo, Yellow Door, Mum Chau’s in Lan Kwai Fong, Si Jie in Wanchai or even Hunan Garden, which again makes me wonder why on earth it’s still going.

Don’t really need to go into any more detail.

Avoid it.

Nuff said.