Friday, January 1, 2021

Si Chuan Dou Hua @ PARKROYAL on Kitchener Road - An Impressive Cantonese Fare Complemented By Sichuan Favourites


Si Chuan Dou Hua at PARKROYAL on Kitchener Road has undergone a makeover with a refreshed look. Helmed by Executive Cantonese Master Chef Leung Wing Chung with over 40 years of Chinese cuisine experience, he has also put together an impressive selection of new Cantonese-style creations alongside comforting Sichuan favourites for the refreshed menu.

Exotic Garden with Black Truffle in Osmanthus Sauce 4.2/5

I was a little surprise when the Exotic Garden with Black Truffle in Osmanthus Sauce ($98/$148) was served. Though it is a Lunar New Year Lo-Hei dish, it is sough-after all year round. Hence the chef decides to put it permanently into the menu. The salad dish comes in an abundance of fresh vegetables accompanied by a medley of truffle oil, black truffle sauce and osmanthus sauce. The addition of brown and white rice puffs and homemade crispy soybean crumbs provides the additional texture on top of the freshness.

Steamed Eel with Pumpkin 4.5/5

A beautiful dish on the menu is the Steamed Eel with Pumpkin ($22). This is my first time having eel steamed like Cantonese steamed fish finished with superior soy sauce. Chef even ups the ante by perching it on top of a steamed pumpkin, crowned with a mix of homemade crispy soybean crumbs, conpoy, sakura ebi and ebiko.

Stir-Fried Sliced Pork with Leek in Spicy Sauce 4/5

Besides the Cantonese fare, Si Chuan Dou Hua is known for their Sichuan cuisine. We had the traditional twice-cooked Stir-Fried Sliced Pork with Leek in Spicy Sauce ($22/$33/$44). The pork belly is simmered, sliced and stir-fried with hot bean and broad bean pastes, garlic and leek. It is hard to resist asking for a bowl of steamed rice to go with the dish.

Signature Beancurd Medley 4.5/5

An impressive dish that I adored is the Signature Beancurd Medley ($26/$39/$52), consisting of a homemade beancurd and deep-fried purple rice tofu, topped with homemade minced meat sauce. The presentation looks like a tower (deep-fried tofu) above a group of white cloud (beancurd).

Duet of Traditional Crispy Chicken 4/5

A rarity in Chinese restaurants is the Duet of Traditional Crispy Chicken Stuffed with Glutinous Rice, Goose Liver and Waxed Meat ($88). The classic Cantonese dish requires an elusive combination of skill, patience and passion for achieving ideal crispiness. Done in two ways, the roulade is stuffed with glutinous rice, brown rice, pearl white rice, peanut, sweet corn, chicken, chicken liver and goose liver wrapped in a wafer-thin layer of skin and meat. Complementing the rendition are neat parcels of the same five core ingredients and waxed meat done like claypot rice, rice and meat mixture is compressed with chicken skin and roasted.

Crispy Brown Rice with Two-Head Abalone in Superior Stock 4.5/5

The Crispy Brown Rice with Two-Head Abalone in Superior Stock ($78) is a fitting finale to a sumptuous dinner. A piping hot superior stock is poured into the claypot of brown, pearl and white rice puffs by the staff at tableside. Following that, scallops, prawns, sakura ebi, conpoy, preserved vegetables, cooked white rice, coriander and spring onion are added. Slices of braised 2-head abalone are served with the pao fan for a gratifying finishing with a luxe factor.

Osmanthus Jelly with Almond 4.2/5, Homemade Purple Rice Bean Curd with Red Bean 4/5

Wrapping up our dinner is the Osmanthus Jelly with Almond ($6.80 for 3pc), an exquisite version of the popular almond beancurd encased within an osmanthus konnyaku jelly. We also had the Homemade Purple Rice Bean Curd with Red Bean ($6.80). It is a pretty-in-purple version of their silky smooth beancurd.

I have visited Si Chuan Dou Hua at Beach Road numerous time for its Sichuan cuisine, and all the while I thought Si Chuan Dou Hua at Kitchener Road served the same menu. Actually, there is a difference with the Kitchener Road, focusing on Cantonese cuisine, and I have to say I am really impressed with the dishes here. 

Note: This is an invited tasting.

Si Chuan Dou Hua
PARKROYAL on Kitchener Road
181 Kitchener Road
Level 3
Singapore 208533
Tel: +65 64283170
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 930pm

1) Alight at Farrer Park MRT station. Take Exit A. Turn right and walk down Kitchener Road. Walk to destination. Journey time about 5 minutes. [Map]

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