i. Biography
At Grand Majestic Sichuan in Hong Kong, Sichuan cooking is built on sequencing as much as intensity: fragrance first, the numbing prickle second, heat last. Theign Phan works in that order with French technique and Asian roots, shaping bold dishes from a point of control rather than excess. Her Malaysian roots and experience across different kitchens sit behind that approach.
The Path
Training at Le Cordon Bleu in Sydney gave Theign Phan the precision, discipline, and exacting standards that now underpin her work. That foundation was followed by a move to Le Garçon Saigon, where she went on to work as Head Chef and moved quickly through the ranks. At Grand Majestic Sichuan, Theign Phan’s cooking continues to carry that classical discipline, but it is not treated as a formal exercise. The line between French technique and Asian roots remains active in her work, shaped by her Malaysian roots and the character of the kitchens that formed her.
The Work Today
At Grand Majestic Sichuan, Phan’s work as Head Chef is built on a kitchen language that joins French technique with Asian roots. That structure gives Sichuan dishes room to land with force while staying exact. Phan has described the sequence of the cuisine in practical terms: “Sichuan cuisine is more than just numbingly spicy; the fragrance should lead the way, followed by the numbing sensation, and the heat should come last.” Fragrance, sensation, and heat are treated as separate elements in her reading of the style, which keeps the cooking layered rather than blunt. She has also spoken directly about gender in professional kitchens: “Sometimes I feel like a chef who is female; other times I feel like I am a female chef surrounded by male chefs.” It is a clear account of what it means to lead in a demanding environment.
Signature
Theign's signature dishes include Bang Bang Chicken, Sichuan Pepper Bamboo Shoots, Wafer Thin Beef, Mouthwatering Chicken, and Dan Dan Noodles.
In Their Words “Sichuan cuisine is more than just numbingly spicy; the fragrance should lead the way, followed by the numbing sensation, and the heat should come last.”
Acclaim
The named dish most closely attached to Phan’s Hong Kong work is Dan Dan Noodles. During a lunch at Grand Majestic Sichuan, the dish was described as the one that stole the show, a succinct moment of recognition for a chef whose cooking is built on controlled force rather than simple heat. That bowl also offers a clear entry point into her style: Sichuan intensity shaped by technique, with fragrance, numbing sensation and heat arriving in deliberate order.
Profile updated July 2026
FAQ
Asked of Theign
What is Theign Phan's current role?
As of 2026, Theign Phan is Head Chef.
Where did Theign Phan train or study?
Theign Phan trained at Le Cordon Bleu in Sydney.
What is Theign Phan known for?
Blends French technique with Asian roots to create bold, fiery Sichuan dishes.
