Si Chuan Dou Hua Restaurant at Top of UOB Plaza welcomes Executive Cantonese Chef Hoo Chee Keong with his refined takes on Cantonese Cuisine. Chef Hoo’s reverence for premium fresh seasonal produce is evident as he injects the menu with premium boutique finds of Kanto sea cucumber, black garlic, pacific cod and organice produce. He emphasizes that no MSG used in the restaurant, so the flavours you get are fully and originally derived from the ingredients and the combination of it. This is a good old Cantonese way of cooking.
I am so excited to be back here again to check out his new signatures that are available for ala carte or in a highly approachable 6 course tasting menu at S$88.00++. Moving on are the dishes I tried during the dinner session.
Four Delicacies Combination S$28.00++ per pax
We kicked start with Four Delicacies Combination. The dish consists of Crispy Fish Skin with Fish Roe, Chilled Homemade Beancurd with Century Egg, Pan Fried Goose Liver with Watermelon, Shredded Celtuce with Sake and Fresh Crabmeat.
Double Boiled Japanese Black Garlic Kanto Sea Cucumber Chicken Soup S$38.00++ per pax
Nourishing clear and light soup specially selected Kanto Sea Cucumber. The treatment of the sea cucumber requires days of soaking in cold and hot water to open the sea cucumber up before cleaning can be done. The chicken steamed and bones removed before double boiling the soup for an hour and a half. For natural sweetness, Japanese black garlic is used, and this ingredient helps to regulate blood sugar levels. Higher antioxidant levels in black garlic may also help to prevent complications related to diabetes.
Deep Fried Cod with Cordyceps Flower in Homemade Soybean Stock S$26.00++ per pax
Deep-fried cod is beautifully bloom in golden colour served with soy infused soup stock and plate with cordyceps flower and mushrooms. This is one of my favourite dishes of the night. This dish is a nod to many late-night suppers and Chef’s suppertime is always Teochew fish head steamboat. Thus, this gives him the idea to create this dish with homemade non-GMO soyabean milk for a touch of soubean accent. Healthier choice and harks back to the restaurant’s brand and signature beancurd delights. Splendid idea indeed!
Pan Fried A4 Wagyu Beef served with Si Chuan Green Chili & Soya Sauce S$40.00++ per serving 120g
Premium Japanese produce with premium soy and Si Chuan Green Chilli that reminds diners of the restaurant’s journey in Si Chuan cuisine.
Smoked Spare Rib with Lychee Wood Crumb S$18.00++ per pax
Pork ribs are fried, steamed before seasoning with a blend of sauce and spice, then drenched in oil. The dish made a grand entrance with Chef Hoo’s modern approach to smoking the ribs with apple wood an lychee wood to elevate the flavour.
Braised Boston Lobster with Pearl Rice with Crispy Rice Toppings S$68.00++ per portion (3-4pax)Our highlight of the night is this Braised Boston Lobster with Pearl Rice and Crispy Rice Toppings. I literally went ‘Wow” after my first mouth. It is prepared with pearl rice in a full bodied, rich stock made from boiling crustacean shells. Lobster is drenched in oil before adorning the fragrant pearl rice in a mini claypot, while crispy rice toppings added for another dimension of textures. Highly recommended to order this when you are here. The flavours are exploding in your mouth, and you will not regret it.
Double-boiled Pear with Peach Gum Yuzu Tea S$15.00++ per pax
As for dessert, you can go for this refreshing bowl of dessert. Packham pears are cored then steamed in yuzu tea for an hour. Peach resin is also steamed with yuzu tea before plating them and dressing with flowers.
Si Chuan Dou Hua
Address: 80 Raffles Place, #60-01, UOB Plaza 1,
Tel: +65 6535 6006
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