Si Chuan Dou Hua Restaurant at PARKROYAL on Kitchener Road debuts with first grand makeover since establishment in 2011. It is great to be back here again with the new refurbished interior and menu. The restaurant is well-loved for its classic Cantonese and Sichuan specialities expertly created by Executive Cantonese Master Chef Leung Wing Chung ( chef with over 40 years of experience in Chinese cuisine).
Si Chuan Dou Hua restaurant welcomes with new Cantonese-style creations apart from comforting Sichuan favourites and familiar presence of a Tea Master who skilfully pours tea through a long-spout pot.
As you walked into the entrance of the restaurant, you will be greeted with the eye-catching entrance where one drawn to the traditional Chinese ‘Shan Shui’ (landscape) painting within a full moon that depicts mountains, a flock of birds and a passing boat.
Here are the highlight dishes we tried during the tasting session:
Exotic Garden with Black Truffle in Osmanthus Sauce
S$98.00++ | 2-6 per pax
S$148.00++ | 7-12 per pax
We also took the opportunity to have yusheng for the upcoming Chinese New Year celebration. This ‘garden’ is popular and sought-after-all year round. It comes with fresh vegetables (white radish, carrot, cucumber, beetroot, mango, beansprouts, and salad greens) accompanied by a medley of truffle oil, black truffle sauce, osmanthus sauce, brown and white rice puffs, freeze dried pineapple as well as raspberry bits, cordyceps, black truffle, and homemade crispy soybean crumbs. Beautiful colours and taste flavourful as well. The best part is that it is served in a spinning ice bowl, complete with full gueridon (trolley) service.
Steamed Eel with Pumpkin in Homemade Soya Bean Crumb with Dried Scallop, Sakura Shrimps and Prawn Roe Sauce S$22.00++ per paxI am totally in love with this beautifully plated dish. It is packed with umami flavours especially after the last touch of superior soy sauce poured over the dish.
Stir-Fried Sliced Pork with Leek in Spicy Sauce S$22.00++ |S$33.00++ | S$44.00++
Traditional Sichuan dish that involves simmering pork belly, before it is sliced and stir-fried with hot bean and broad bean pastes, garlic and leek. It is best to go with a bowl of white rice.
Duet of Traditional Crispy Chicken Stuffed with Glutinous Rice, Goose Liver and Waxed Meat S$88.00++ Whole | 6-8 per pax
The ‘roulade’ is made by deboning a chicken and flattening it to leave only the skin and a wafer-thin layer of meat, then layering five core ingredients (glutinous rice, brown rice, pearl white rice, peanut and sweet corn) chicken, chicken liver and goose liver, before rolling, steaming, then air-drying for t least an hour. The rice and meat mixture is compressed with chicken skin, then roasted. Both versions go beautifully with homemade pineapple puree and sweet spicy sauce. Refined, crispy, succulent and exquisite classic Chinese dish.
Signature Beancurd Medley S$26.00++ | S$39.00++ | S$52.00++
We loved this signature dish that is made with homemade fine beancurd, deep-fried purple rice tofu topped with homemade minced meat sauce. Highly recommended to order this when you are here.
Crispy Brown Rice with Two-Head Abalone in Superior Stock S$78.00++ | 2-3 per pax
‘Pao Fan’ is all-time favourite for most people including myself. The version here consists of mix of brown, pearl and white rice puffs that sizzle once piping hot superior stock is poured over by staff at the table. Ingredients include scallops, prawns, sakura ebi, conpoy, preserved vegetables, cooked white rice, coriander and spring onion are then added.You can opt to add-on slices of braised 2-head abalone for luxe factor.
Homemade Purple Rice Beancurd with Red Bean S$6.80++
Lastly, don’t forget to try their signature Homemade Purple Rice Beancurd with Red Bean.
The quality has been consistent and this is best to end our meal.
Si Chuan Dou Hua Restaurant
PARKROYAL on Kitchener Road
Address: 181 Kitchener Road Level 3