– Tasting Invite –

Riding on the waves of nostalgia evoked by its popular Nostalgic Dim Sum Buffet Feast (you can read about my experience here) , Si Chuan Dou Hua at PARKROYAL on Kitchener Road once again serves up nostalgia in the form of charcoal-cooked claypot rice (煲仔饭). A rare find in Singapore these days, the dish will be prepared with a traditional charcoal stove at diners’ tables, ensuring guests a memorable dining experience in comfortable interiors. I believe most of us have fond memories of eating claypot rice. For me, the best experience that I love getting out of eating claypot rice is the excitement derived from getting a whiff of that smoky fragrance from the lightly burnt rice.

All of us could not take our eyes off the Barbecued Suckling Pig ($198) when it was first served to our table. It is Si Chuan Dou Hua’s signature and is also a must-order. Expertly prepared under the watchful eyes of Barbecue Chef Zheng Guang Liang (郑广良), the suckling pig was grilled to a perfect finish with crackling skin. The size of the suckling pig is enough to feed a table of 10. From now until 31 December 2013, UOB cardmembers enjoy 50% off their second order of barbecued suckling pig. Catering to smaller groups, the second order of roast suckling pig can be taken away or consumed on the next visit.

The roasted skin is deftly cut up into thin slices and is best enjoyed with crunchy cucumber, onion shoots and a dash of its accompanying brown sweet sauce.

The Double-boiled Deer Tendon Soup with Deer Antler ($18) is a must-have, especially on cold rainy days. The heartwarming bowl of soup is full-bodied, nourishing, and is filled with plenty of extraordinary ingredients!

Helmed by Executive Chef Leung Wing Chung (梁永祥), the culinary team has created six varieties of claypot rice using a wide variety of ingredients. UOB cardmembers will once again get to enjoy 50% off their second order from now till 31 December 2013. The Claypot Rice with Assorted Waxed Meat ($18) is definitely a perennial favorite. Although it contains humble ingredients such as Chinese sausages and other types of waxed meat, the tastes and flavors are far more complex and this dish is truly a delight to indulge in.

The Stewed Fish with Bean Curd Skin and Roasted Pork ($22) is another crowd pleaser, with the ingredients steeped in delicious savory stock and the texture of the stewed fish is similar to that of cod fish.

I’m sure many are familiar with claypot rice with pork or chicken with salted fish. Salted fish is one of my favorite ingredients for claypot. Needless to say, misterchewy and I were impressed by the Claypot Rice with Sliced Pork and Salted Fish ($18). The tender slices of pork and generous chunks of salted fish really blended harmoniously.

If you love sauces, the Braised Spare Ribs in “Wuxi” Style with Pan-fried Vegetable Bun ($26) will not disappoint. The slow-braising method softens tough cuts of meat which results in tender ribs with a chewy layer of fat. The pieces of spare ribs are drenched with a marinade that is thick and has a deep caramelized salty flavor. The pan-fried vegetable buns are filled with chives and taste savory on its own but are tremendously delicious when dipped into the sauce.

Lastly, we had the Claypot Rice with Chicken, Live Frog and Enoki Mushroom ($18) which is somewhat more clean-tasting and lighter in taste as compared to the other four claypot dishes that we had earlier on.

Si Chuan Dou Hua is always full of surprises and this time, it was the Deep-fried Yam coated with Soya Bean Crisps ($18) that left everyone struggling to determine what was the yam being coated with. It was only natural that most of us thought that it had been coated with cereal because of its color and texture. Turns out that the crisps were made from soy bean pulp, which explains its mild fragrance when bitten into.

Another dessert that is not to be missed is Si Chuan Dou Hua’s Homemade Fine Bean Curd with Wolfberry ($3.50). Their beancurd is freshly made in two batches in the kitchen on a daily basis and there is no gelatin added. Very smooth and refreshing!

Don’t miss out on Si Chuan Dou Hua’s barbecued suckling pig and claypot dishes! Stay connected with us on Facebook www.facebook.com/missuschewy and on Instagram @missuschewy and @misterchewy 🙂

Si Chuan Dou Hua
PARKROYAL on Kitchener Road
181 Kitchener Road
Singapore 208533
Tel: 6428 3170