Deng G Sichuan

Chef Deng Huadong, head of Deng G Sichuan in Macau, has dedicated almost half a century of his life to the legacy of traditional Sichuan cuisine. Even today, Chef Deng remains actively involved in the kitchen, imparting his knowledge to his team and leading through example. His ultimate goal is to safeguard the essence of Sichuan’s culinary heritage for future generations.

In his formative years, Chef Deng learned his craft under Chef Chen Tingxin, the first protégé of master Kong Daosheng, who is best known for popularizing contemporary Sichuan cuisine. Kong, in turn, was taught by Lan Guangjian, the founding father of the renowned “Rong Zi Pai” restaurant. Through this unbroken chain, Chef Deng has inherited the time-honored Rong-style of Sichuan cuisine, which has remained unchanged over time.

Deng G Sichuan in Macau was established to follow the artistic concepts of "one hundred dishes, one hundred flavors" and "one dish, one style". The team adheres to traditional Sichuan cuisine techniques, incorporating seasonal ingredients and varied approaches for each component. Only the finest ingredients are selected and combined with contemporary cooking techniques to create dishes that both honor the past and reflect the present.