A premier fine dining Chinese restaurant, Si Chuan Dou Hua Restaurant is a pioneer of Sichuan cuisine in Singapore, and is renowned for the quality and authenticity of its Sichuan and Cantonese cuisines.
Indulge in a wide array of mouth-watering delicacies such as roast suckling pig, nutritious double boiled soups, and exquisite handcrafted dim sum — all expertly prepared by their team of master chefs.
Dining at Si Chuan Dou Hua Restaurant is complemented with skilled Tea Masters who combine martial arts, dance and showmanship in the traditional art of tea pouring. This Lunar New Year (2023) , Si Chuan Dou Hua at PARKROYAL on Beach Road is going all out with a frenzied celebration of art and cuisine.
Additionally, from 6 January to 26 March 2023, it will be holding a photography exhibition by renowned Singaporean artist Soo Bin, named “Soo Bin at 90,” which honours his joie de vivre (cheerful enjoyment of life) of living in Singapore as a Singaporean.
Last but not least, Si Chuan Dou Hua will also introduce a comprehensive vegetarian menu for people who want to avoid meat as well as a variety of seasonal treats to spread and share the joy of Lunar New Year.
The Lunar New Year Set Menus from Si Chuan Dou Hua are available from 9 January to 5 February 2023. With pricing beginning at $98++ per pax, it accommodates a range of family and group sizes as little as 2.
Introducing the first Abundance Yu Sheng featuring a combination of its Signature La Zi Ji (“Chong Qing” Diced Chicken with Dried Chilli), Abalone and Smoked Salmon. The Yu Sheng is a textural marvel – the combination of six fresh and pickled ingredients, cut to almost exactly the same shape and size, culminates in one big, satisfying crunch. It’s sweet from the plum sauce, but also boasts varying shades of tartness from pickles, lime juice, and fragrant lime leaves. The overwhelming flavours are of fish and vegetables, spiced up with ginger two ways (pickled and fresh) and white pepper.
8-headed abalone braised with pork belly is prepared in the Hangzhou style with seasonal vegetables. The pillowy soft pork belly is countered by the chewiness of the abalones and both ingredients are deliciously sweetened further with a medley of vegetables that have been prepared in a sweet sauce.
The pork belly is cooked till the fat and skin are gelatinous, soft, and it melts easily in the mouth that is formed as a result of a long braising process. It’s definitely a savoury dish that goes extremely well with steamed white rice, especially with a side of some chilli.
The King Garoupa with Fresh Sichuan Peppercorn is a specialty of the Si Chuan Dou Hua at PARKROYAL on Beach Road. A whole Indonesian king grouper is steamed with spring onions to enhance its natural sweetness, and thereafter Sichuan peppercorn is added for a punchy heat and distinct numbing spice. The slathering of spring onion sauce, which counteracts flavours and spice, soothes out the spiciness of the dish.
One of my personal highlights would be the Double-boiled Chicken Broth with Sea Cucumber,
Matsutake Mushroom and Dried Scallop. Packed with anti-inflammatory ingredients like ginger, turmeric, garlic. The soup had delicate ingredients such as sea cucumber and dried scallop. The broth was freshly brewed and definitely a dish that is suited for soup lovers.
The Braised Bird’s Nest with Fresh Fish Maw in Crab Meat Sauce makes a good festive dish for the Chinese New Year. Thick and decadent, the meal departs from the typical soup presentation and adopts a thick and creamy texture with intense umami flavours. In terms of taste, the fish maw makes a good complementary addition to many dishes since it can absorb the flavours of other ingredients such as the crab meat sauce that it is cooked with.
Another outlet-exclusive specialty at Si Chuan Dou Hua PARKROYAL on Beach Road outlet, the Braised Lobster with Fish Paste Noodles in Superior Stock is served with half a lobster and springy fish paste noodles for a satisfying and luxurious seafood entrée. When eaten hot, the tangy noodles have a slight hint of fishy flavour that is not too overpowering. Overall the dish is unique and given it’s distinctiveness, the noodles may be an acquired taste for some.
Last but not least, the dessert – Pan-fried Auspicious Nian Gao & Bunny-shaped Milk Pudding. By far one of the most adorably decorated dish that was served. The Milk Pudding was in the shape of a bunny along with the pan fried Nian Gao that symbolises a carrot. Nian gao, or ‘year cake’, is a sticky rice cake which represents prosperity. The freshly steamed rice cake is sticky and chewy with a caramel like sweetness, making this a possibly kids favourite dish for the festive season.
Festive Goodies
Beautifully packaged in a turquoise gift box, Si Chuan Dou Hua’s Chinese New Year cakes make elegant gifts for business associates, close friends or family alike. A premium pu-er tea cake accompanies each gift set and all cakes are handcrafted without preservatives.
- $68 for Prosperity Set (Carrot Cake & Nian Gao)
- $78 for Happiness Set (Kueh Lapis with Prunes and Choice of Carrot Cake or Nian Gao)
- $98 for Fortune Set (A pair of Kueh Lapis with Prunes)
For more information on the CNY set menu, visit https://www.sichuandouhua.com/en/promotions/158-chinese-new-year-2023
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