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Sichuan kitchen
Morrow Róng
Chilli oil made every morning, fish in a sizzling málà broth, and a cold sour plum drink to calm it all down.
Róng is the short name for Chengdu, the capital of Sichuan, long called the hibiscus city for the flowers once planted on its walls. Sichuan cooks speak of 23 flavours, from fish-fragrant and strange-flavour to home-style and the numbing heat of málà, and the best tables balance them. We grind our Sichuan pepper by hand, age our own chilli bean paste beside the Pixian jars, and dry-fry in hot woks the way Chengdu kitchens do. Some dishes are fierce and some are gentle, and the room is warm enough for both.
A concept kitchen: an idea of what a week planner restaurant would look like, not a real restaurant. Every signature dish below is one of our own recipes, and plans in the week planner.
Autumn · from 6pm
The autumn tasting menu
Eight courses that walk through the flavours of Sichuan from cold and gentle to hot and numbing and back to sweet, for the whole table, served from 6pm.
Tell us about allergies when you book: each course can change.
- Pàocài, Sichuan pickled vegetablesCrisp radish, cabbage and chilli from our pickle jars, sour and bright.
- Kǒushuǐ jī, mouth-watering chickenCold poached chicken in red chilli oil, peanuts and sesame.
- Zhōng shuǐjiǎo, sweet soy pork dumplingsLittle pork dumplings in dark sweet soy, chilli oil and garlic.
- Gānbiān sìjìdòu, dry-fried green beansBlistered beans with garlic, chillies and Sichuan pepper.
- Yúxiāng qiézi, fish-fragrant aubergineSilky aubergine in a sweet, sour chilli bean sauce.
- Shuǐzhǔ yú, fish in fiery chilli brothWhite fish poached in málà broth, with pea rice.
- Hóngtáng cíbā, brown sugar rice cakesCrisp, chewy rice cakes with dark sugar syrup and toasted soya flour.
- Mòlì huāchá, jasmine teaA pot of jasmine tea with a sugared osmanthus sweet to finish.
À la carte · signature dishes
Cook them at home, too.
To drink
Teas and soft drinks
Our own soft drink is a recipe you can make at home, and it plans in the week planner beside these dishes.
Teas and soft drinks
- Suānméi tāng, smoked sour plum drinkSmoked plum and hawthorn with osmanthus, served ice cold. The best thing to drink with málà.
- Mòlì huāchá, jasmine teaA pot of green tea scented with jasmine flowers, refilled as you like.
- Júhuā chá, chrysanthemum teaWhole dried chrysanthemum flowers steeped with a little rock sugar. Gentle and cooling.
Beer and wine
- Pale lagerA crisp, cold lager, the simplest partner for chilli and Sichuan pepper.
- Off dry RieslingA glass of Riesling with a touch of sweetness and bright acidity to calm the heat.
- Light chilled redA glass of soft, fruity red served cool, good with the pork and the dumplings.
Find your table
A table in your city.
Two restaurants: London Soho and Glasgow.
Sichuan kitchen · London Soho
Morrow Róng
London Soho
Chilli oil made every morning, fish in a sizzling málà broth, and a cold sour plum drink to calm it all down.
In a narrow court off the theatre streets, behind a red door.
These are concept kitchens: the restaurants are not open and no table can be booked.
Sichuan kitchen · Glasgow
Morrow Róng
Glasgow
Chilli oil made every morning, fish in a sizzling málà broth, and a cold sour plum drink to calm it all down.
In the Merchant City, in an old sandstone warehouse.
These are concept kitchens: the restaurants are not open and no table can be booked.