Tag Archives: si chuan dou hua singapore food review

Si Chuan Dou Hua: Serving up nostalgia in the form of charcoal roasted delights

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– Tasting Invite –

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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.

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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.

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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.

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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!

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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.

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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.

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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.

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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.

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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.

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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.

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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!

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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

Si Chuan Dou Hua: 50 Items Dim Sum Buffet at $25++ only!

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Traipse down memory lane with 50 dim sum items from now till 31 August 2012 as Si Chuan Dou Hua celebrates its 1st anniversary at PARKROYAL on Kitchener Road with a Nostalgic Dim Sum Buffet Feast (那些年，我们吃过的点心). Priced at $25++ per person, minimum 4 to dine, this is an extremely sweet deal!

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The promotional menu offers a wide selection of 50 items, a mouth-watering repertoire of dim sum items, conceptualized by Master Dim Sum Chef Wen Xin Wen, that will trigger memories of the olden days. On top of that, look out for his new and creative dim sum dishes with a modern twist.

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I hereby emphasize that there is a requirement of minimum 4 to dine. Grab as many friends and relatives as possible so that everyone can share and enjoy all 50 dim sum items!

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Before the official dim sum feasting began, we were treated to four very appetizing dishes such as the Soya Chicken which are available only at a single serving at the buffet. Delicious soya sauce drizzled over tender slices of chicken!

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My favorite has got to be the Crispy Roasted Pork. Tender meat with a crisp layer of crackling skin!

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The Honey Glazed Char Siew wasn’t too bad as well. In fact, it was pretty addictive!

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Cannot do without spicy food? The Seaweed with Shredded Carrot and Radish in Chilli Oil will keep you contented. This dish had a nice crunchy and rubbery texture.

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I didn’t like char siew pau when I was a kid but I grew to like them as I got older. Here, we have Char Siew Bun with Preserved Vegetables.

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I really couldn’t resist those soft fluffy buns and the sweet taste of char siew.

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Of all the dim sum items that we had, I really enjoyed eating the Pork Belly Roll with Taro and Chinese Mushroom because it simply melts in the mouth!

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Siew Mai with Quail Egg

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Chicken, Chinese Mushroom, Dried Fish Maw and Duck Web wrapped with Chinese Marrow in Black Bean Sauce

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A bit like eating Teochew soon kueh, the Hakka Dumplings with Turnip were generously stuffed with bits of turnip and gave a good crunch with every bite.

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Rice Flour Roll with Spare Rib in Yellow and Black Bean Paste

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Chicken Feet with Bitter Gourd

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Resembling fried wontons from afar, these Crispy Glutinous Minced Meat with Shrimp Dumplings were served with a bowl of clear broth.

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Dipping the shrimp dumpling into the stock helps to moisten the deep-fried batter a little, while still maintaining its crunchiness. I can’t decide whether I liked the dumplings with or without the stock. Try both and let me know what you think!

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Beef Brisket Noodle Soup

Casserole Rice

Yes I know that this is a dim sum buffet, but there’s no harm in trying some yummy Casserole Rice! There are three types to choose from – Sliced Pork with Salted Fish, Spare Rib with Preserved Vegetable, and Chicken with Mushroom & Chinese Sausage. Absolutely yummy beyond words!

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Pan-Fried Carrot Cake

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Stir Fried Roasted Pork with Bean Sprout

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Crispy Taro Ball with Minced Chicken and Mushroom

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After sampling most of the savory dim sum items, it was time for the sweet ones! I’m a fan of fried sweet potato balls and the Deep-Fried Peanut Cake in Teochew Style came as a real treat for me!

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Interestingly, the Honeycomb Cake topped with Chrysanthemum tasted like some kind of Malay kueh. It was fragrant, chewy in texture and not too sweet. I really liked this!

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The Glutinous Rice Balls in Brown Sugar Syrup (Tong Bat Lat) resembled Japanese mochi and were very chewy!

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Seriously, my eyes nearly popped out of their sockets at the sight of the Giant Deep-fried Sesame Ball! We heard that these are not easy to make. Think sesame balls without any filling in it. An advice: Stop ogling and just eat them while hot.

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The Nostalgic Dim Sum Buffet Feast is only available during lunch time daily, till 31 August. Yes that includes weekends too! Don’t miss out on this wonderful opportunity to sample all of Chef Wen’s exquisite creations!

One dines free with every 3 paying adults for UOB credit/debit cardmembers.

Thank you Joyce & Pamela from Si Chuan Dou Hua for the invitation and for hosting us during the session!

Si Chuan Dou Hua
181 Kitchener Road
PARKROYAL on Kitchener Road
Singapore 206533
Tel : 6428 3170

Nostalgic Dim Sum Buffet Feast
Daily
11.30am – 2.30pm
Adult: $25++
Child: $16.80++
Minimum 4 to dine, till 31st August 2012

Si Chuan Dou Hua: Vegetarian Discovery Feast till 30 June 2012

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First established in 1996, Si Chuan Dou Hua is the pioneer of authentic Sichuan cuisine in Singapore which features traditional specialities ranging from mild soups and vegetarian dishes to fiery deep-fries and savoury dessert. Its extensive menu also includes the widely popular and authentic Cantonese cuisine and exquisite handmade dim sum dishes.

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After the success of its first outlet, a second was opened at UOB Plaza 1 in 2002 making this the highest Chinese restaurant in Singapore, followed by a third at PARKROYAL Kuala Lumpur in 2003 and a fourth in Tokyo in 2007. Its latest outlet was unveiled at PARKROYAL on Kitchener Road in June 2011.

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Tian Fu Tea Room, by Si Chuan Dou Hua Restaurant, boasts the first Chinese tea room concept within a restaurant in Singapore, carrying a wide selection of over 25 types of premium Chinese tea ranging from the ubiquitous green and red tea to more exotic variations of yellow, white and flower tea.

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Guests can savour the art of tea appreciation with the guidance of knowledgeable Tea Connoisseurs or spend a leisurely afternoon relishing the delicate aromas from the finest teas. A perfect complement to Si Chuan Dou Hua, the elegant tea room is the most ideal prelude to a delectable meal or a sweet culmination of a memorable dining experience.

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Stylish private rooms and spacious VIP suites that can hold up to 22 guests are also available for the discerning clientele and their private functions.

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Available for a limited period every year, the Vegetarian Discovery Feast makes an anticipated return to Si Chuan Dou Hua from now till 30 June 2012. Combining their wealth of experience, Executive Chefs Zeng Feng, Leung Wing Chung and Consultant Peter Tsang (pictured above) have once again put their heads together to push the culinary envelope in carving a healthy gourmet experience that does not compromise on delectability. The result is a comprehensive array of flavorful vegetarian dishes that employ fresh and nutritious greens instead of deep-fried flour batter.

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Dining at Si Chuan Dou Hua is also complemented with a skilled Tea Master display, in which hot tea is poured through a long-spout kettle into your teacup.

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We started off the Vegetarian Discovery Feast with the Vegetarian Combination Platter which features four different dishes. At first glance, the Bean Curd Skin with Sichuan Hot and Sour Sauce kind of resembles pork intestines, given its bunched up form. Its soft and slightly rubbery texture, coupled with spicy sichuan sauce makes it a very palatable starter.

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Some might find the Braised Bean Curd with Vegetable an acquired taste but I quite liked the contrast of soft beancurd and crunchy vegetables in this one.

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Out of the four dishes in the Vegetarian Combination Platter, my favorite was the Vegetarian Ham Roll which was wrapped around a slice of cucumber and drizzled in salad dressing. I guess it’s because it has the same concept as the suckling pig roll and peking duck roll!

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I’m not a fan of gingko nuts but since research has shown that there are a wide range of health benefits including boosting one’s memory, I eat them once in a while. The Spicy Gingko Nut with Mock Chicken was soft in texture and has a nutty, bittersweet taste.

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I personally find that vegetarian cuisine encompasses flavors that are light and easy on the palate and this Double-boiled Carrot Soup with Bamboo Pith & Mushroom is a perfect example by being subtle yet refreshing.

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Both misterchewy and I are potato loving people and this Mashed Potato with Preserved Vegetable has a very creamy texture and tasted simply heavenly! It was paired with crunchy corn bits and preserved vegetable which seemed like dried seaweed to us. Secretly wished we could have more of this!

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Golden Marrow with Salted Egg & Vegetarian Sliced Beijing Duck Roll

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Straight out of the pan, the Fragrant Vegetarian Fried Brown Rice smelled really tantalizing. On the overall, the fried rice wasn’t sticky nor dry. In fact, it was moist with the rice grains separate and distinct. I never knew brown rice could be this tasty!

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For dessert, we had the Homemade Green Pea Soup with Orange Skin which was quite light on the palate. The faint yet noticeable hint of orange skin made this rather refreshing.

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The Vegetarian Discovery Feast is available for lunch and dinner in a la carte menus starting from $48 per person from now till 30 June 2012 at PARKROYAL on Beachroad, Kitchener Road and TOP of UOB Plaza. DBS/POSB card members can either enjoy 20& off a la carte menu or one dines free with every 3 paying adults for set menus or 20% off set menus for groups of 3 or less.
Thank you Joyce and Pamela from Si Chuan Dou Hua for the invitation and for hosting us during the dinner!

Si Chuan Dou Hua
Top of UOB Plaza
80 Raffles Place
#60-01
UOB Plaza 1
Singapore 048624
Tel: 6535 6006

PARKROYAL on Beach Road
7500 Beach Road
Singapore 199591
Tel: 6505 5722

PARKROYAL on Kitchener Road
181 Kitchener Road
Singapore 208533
Tel: 6428 3170