Media Tasting at Si Chuan Dou Hua
Call me a “sua ku”, I was expecting probably simple Si Chuan cuisines and their signature dou hua at Si Chuan Dou Hua. However, I was totally amazed and overwhelmed by the 6 course set menu. An wide array of dishes such as Art of Dim Sum, Combination of Four Delicacies, Double-boiled Cartilage Soup, “Hong Kong” Steamed Sliced Turbot Fish, Fish Paste “Mee Sua” Soup, Dessert Buffet. So, I did a count of dishes offered to us, there’s more than 25 dishes! It’s such a steal especially when there’s a promotion ongoing. Si Chuan Dou Hua at PARKROYAL on Kitchener Road presents a whole new 6 Course Set Menu, enjoy a special offer at S$78 (U.P.S$68/pax) for two (02). The downside is that you have to drag another 3 people to meet the minimum requirement of 4 pax dine in. And also tea and pickles are a compulsory charge at SGD5 per person. Time to gather your friends and family for this memorable dining experience. Valid for a limited time only! From 13 February 2017 to 30 April 2017 for lunch and dinner.
Don’t be shock, this is only the 1st course, Art of Dim Sum, out of 6 courses.
Si Chuan Dou Hua Art of Dim Sum:
- “Siew Mai” with Abalone
- Prawn Dumpling
- “Hakka” Dumpling
- Spicy Chicken
- Yam and Beancurd Skin with Dried Chilli
- Nostalgic Pork Belly Baked Bun
- Truffle “Xiao long Bao”
- Fragrant Yam Cake with Waxed Meat
- Marinated Rice Noodles Roll with Shredded Duck
The popular Si Chuan Dou Hua dim sum dishes such as Siew Mai with Abalone (鲍鱼烧卖) and Truffle Xiao Long Bao (松露小笼包). Siew mai is pretty good with springy minced meat; spotted mini abalone found on every siew mai. The taste of Truffle Xiao Long Bao is subtle rather than overwhelm the filling. Anyway, I yearn for stronger truffle taste.
Besides the popular dim sum dishes at Si Chuan Dou Hua, I personally like these 2 dishes; Fragrant Yam Cake with Waxed Meat and Spicy Chicken. Fragrant Yam Cake with Waxed Meat, was one of my favourites for the night. Yam cake would taste too monotonous if it tastes of only yam. Presence of waxed meat for that extra yums! And not to miss the crispy yam top layer. There is something really yummy about that spiciness that keeps you lingering for. With a full on deep fried popcorn chicken and ma la (spicy numbling) to the tongue and lips that will have you drooling.
Here comes the 2nd course: “Combination of Four Delicacies” with some of the signature dishes at Si Chuan Dou Hua; Sliced suckling pig (乳猪件) and Chilled Chicken in Spicy Bean Paste (口水鸡). It’s a gem to find suckling pig here! Especially with the extra crispy skin. However, I find it a little oily with the thick layer of fats. It’s kind of subjective; my friends love the fats. Chilled chicken is tender and smooth whilst the spicy bean paste really crank up the flavours to a higher level. If you notice the green colour dish at the back, it’s wasabi mushroom. I found that wasabi mayo is a great way to keep the taste and juiciness of mushroom.
3rd course- Double-boiled cartilage soup with fish maw (宝鼎花胶鲨鱼软骨汤).
It was of superior stock, very nice, thick and tasty. The soup is kept warm in the mini claypot exudes a warm feeling, perfect for the cold weather. They’re full of collagen extracted from fish maw. I’ll have one pot by myself please!
3rd dish – “Hong Kong” Steamed Sliced Turbo Fish in Soy Sauce (顺德生财鱼滑米线汤).
Never miss a fish menu at a Chinese restaurant. The chef has picked Korean Turbot for this dish which is known as a luxurious choice of fish. Fish flesh that is firm and compact and has a very pure taste. Cautious some presence of fish bones.
4th course – Fish Paste “Mee Sua” Soup in “Shun De” Style (顺德生财鱼滑米线汤).
The secret behind the thick and flavourful soup is the generous serving of fish paste made with Mud Carp, Pearl Garoupa and black moss. It is cooked flawlessness in flavourful fish juices bubbled for a few hours with soy bean and finished off with sakura prawn and thin salted noodles. To note, “mee sua” actually tasted more towards “dong fen” (Cellophane noodles).
5th course – Si Chuan Dou Hua‘s Signature Bean Curd Medley (招牌豆中之重).
Expect to taste different forms of bean curd in this dish; bean curd, bean curd skin and yellow soy beans. With different flavour profiles, deep fried tofu on a bed of homemade bean curd alongside with vegetables and minced meat making it a savoury and sweet dish.
6th course – Dessert buffet.
You certainly have to leave a bigger space for dessert. There is an unlimited serving of desserts including Si Chuan Dou Hua’s homemade bean curd with plump and juicy wolfberry.
Elegant decor with a comfortable vibe, Si Chuan Dou Hua at PARKROYAL Kitchener Road serves Sichuan and Cantonese delicacies led by Chef Leung. Never underestimate this 6 course set meal, best to visit on an empty stomach! Feel free to leave a comment below on your experience.
*Service charge(10%) and GST(7%) applicable.
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