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
Facebook
Nearest MRT: Farrer Park (NE Line)

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

Direction: 
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]

Halcyon & Crane @ Paragon - A New Cafe In The Heart Of Orchard Road

The legend Halcyon (kingfisher) from the Greek mythology and Crane from the Chinese have flown into Paragon with the opening of Halcyon & Crane, a cafe and bar concept where modern European cuisine is given a touch of Sichuan flavours, offering all day dining at the heart of Orchard Road. The cafe is opened by the same folk behind Birds of A Feather.

Orange Yuzu Passionfruit Coffee Cubes Latte 3.5/5

If you are not into cocktails, Halcyon & Crane offers some fancy coffee selection on the menu. I went for the Orange Yuzu Passionfruit Coffee Cubes Latte ($14) which is an interesting combination. You pour the jar of orange juice into the glass of coffee ice cubes.You get the sweetness of the orange juice followed by the bitterness of the caffeine at the end.  It sounds weird but the end product is quite tasty. Come to think of it, we usually have both coffee and orange juice for breakfast, why not combine the two together?

Cured Sausage Shakshuka 4/5

At Halcyon & Crane, the kitchen as given the shakshuka a modern and Asian twist with their version of Cured Sausage Shakshuka ($22). The baked egg in tomato sauce is paired with Sichuan spicy cured sausage, mushroom, corn, white beans and cheese. The clever use of the spicy and mala cured sausage lends the heat to the dish, which is similar to the original recipe of cayenne pepper. This is best enjoyed together with the toasted beetroot bread.

King's Chicken Hash Benedict 3/5

If you are bored with egg benedict with hollandnaise sauce, Halcyon & Crane offers a good change with the King's Chicken Hash Benedict ($21). 64-degree eggs rested on top of English muffin and blanket with cheddar cheese. The twist is the use of gong bao chicken replacing the hollandnaise sauce, giving it an Asian touch. The crispy leeks on top of the leek provide a enjoyable crunchy touch. Unfortunately I find the gong bao sauce and cheddar cheese did not quite work for me.

Ham & Cheesy Crepes 4/5

If you love your ham & cheese, I find the Ham & Cheesy Crepes ($19) here is a much elevated version. The crepe is actually quite thick in texture, more like a wrap, holding ingredients such as forest ham, cured sausage, lettuce and cheesy scrambled egg. The magic that brings everything together is the dou ban mayonnaise sauce, giving it a hint of spiciness among all the different flavours.

Smoked Tuna Tataki Salad 3/5

For something light and healthy, one can go for the Smoked Tuna Tataki Salad ($21). The salad is tossed in a tantalising spicy red oil vinaigrette and citrus dressing. This is paired with the clean tasting smoked tuna and quinoa salsa.

Australia Black Angus Beef Carpaccio 4.2/5

Another delightful dish I enjoyed is the Australia Black Angus Beef Carpaccio ($23). The slices of flavoursome beef is topped with wild chilli vinaigrette, pickled daikon, white quinoa salad and scallion & Sichuan pepper dressing. I would recommend having the beef carpaccio together with a bit of the salad to keep that spicy kick from the salad dressing, for a complete enjoyment of the dish.

Beetroot & Seafood Risotto 3/5

The Beetroot & Seafood Risotto ($32) may look pretty in its stunning pink colour presentation, I did quite enjoy it. Topped with seafood such as clams, prawns, squid and quail egg, I find the texture of the pearl rice too mushy.

Seafood & Spicy Sour Capellini 4.5/5

Most of the dishes I tried so far comes with some form of spiciness. Hence if you can't take spicy, then I would recommend the Seafood & Spicy Sour Capellini ($25). Don't be mislead by the description. First it is not spicy, second it is not capellini but bee hoon. The bee hoon soup in its light broth with a hint of tanginess is very appetising. In the bowl of noodle soup, you can find ingredients such as mussels, clams, prawns, squid, leek and pickled long beans.

Marinated Baby Octopus Salad 4.5/5

The Marinated Baby Octopus Salad ($20) supposed to be a salad item but I thought its more like a xiao cai  which goes really well with the earlier dish, Seafood & Spicy Sour Capellini. What I like most is the pickled and smoked pepper and egglant, it just opens up appetite. 

Baby Chicken Roulade 3/5

Using spring chicken, the meat for the Baby Chicken Roulade ($32) is marinated with honey fish sauce, five-spice powder and Sichuan pepper. It is then cooked to a delectable tender texture, paired with creamy pomme puree. Unfortunately the dish pale in comparison to the other dishes I tried.

Speciality Beef & Tomato Braised Rice 4.5/5

A not to be missed dish is the Speciality Beef & Tomato Braised Rice ($28). The mixed grains consists of pearl rice, brown rice, pearly barley and kamut doused in a rich tomato based beef stew. It is very flavourful and comforting. Somewhat like an angmo version of mui fan. It is topped with a sous vide egg and buffalo mozzarella, stir them into the braised rice for a creamy finish.

Molten Matcha Lava 3/5

Last but not least, we ended our dinner with the Molten Match Lava ($16) for dessert. I thought lava cake was passe, I was hoping for something more exciting.

While some of the dishes didn't quite meet my expectation, I still applaud the European-meets-Sichuan philosophy, it spices up the usual cafe-style dining. I would recommend the Beef Carpaccio, Seafood & Spicy Sour Capellini, Marinated Baby Octopus Salad and Speciality Beef & Tomato Braised Rice.

Note: This is an invited tasting.


Halcyon & Crane
Paragon
290 Orchard Road
#03-09
Singapore 238859
Tel: +65 97275121
Facebook
Nearest MRT: Orchard (NS Line), Somerset (NS Line)

Opening Hours:
Daily: 9am - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit C or D. Proceed to the road level. Walk down Orchard Road until the junction of Orchard Road and Orchard Link. Cross the road and walk to Paragon. Journey time about 12 minutes. [Map]

2) Alight at Somerset MRT station. Take Exit B. Proceed to the road level. Turn left on Orchard Road and walk down Orchard Road until junction of Orchard Road and Orchard Link. Cross the Road and walk to Paragon. Journey time about 12 minutes. [Map]

One Farrer Hotel & Spa X Da Paolo Group - An Italian Dining Collaboration

For a limited period, One Farrer Hotel & Spa is collaborating with Da Paolo Group to bring an Italian Dining experience to its residents and patrons. The 6 course dining menu priced at $75++ will be available on every Friday from now until 29 December 2017.

For the inaugural collaboration between the hotel and Da Paolo Group, diners can look forward to a quintessential menu consisting of homemade pastas, meats and seafood.

Antipasto 3.5/5

Our dinner started with 4 different types of Antipasto. The chef's choice for the day comes with Fried Mushoom Ball, Tomato Bruschetta, Octopus Bruschetta and Calamari. A delightful selections to whet up the appetite.

Grilled Lobster Salad 4/5

Parma Ham & Fresh Melon 4/5

For the Starters, diners have the choice of Grilled Lobster Salad and Parma Ham & Fresh Melon. The grilled lobster salad comes with avocado, black olive soil and pommery mustard dressing. A light yet refreshing salad to kick start the dinner. The parma ham & fresh melon, a classic combination that works regardless of time.

Spaghetti al Granchio 4.2/5

Ravioli di Vitello con Pomodoro e Grana Padano 4.5/5

For Pasta, diners have the choices of Spaghetti, Ravioli and Tagliatelle. We tried both the spaghetti and ravioli. The Spaghetti al Granchio, tossed in a tomato and cream sauce works wonderfully with the al dente spaghetti, complemented by the fresh crabmeat. While the spaghetti was really good, I love the Ravioli di Vitello con Pomodoro e Grana Padano even more. The homemade ravioli filled with braised veal, has the right balance of pasta to stuffing ratio, paired excellently by the red wine jus. If you do not like spaghetti or ravioli, there is the Tagliatelle alla Bolognese, homemade egg pasta in beef ragout, simmered in red wine and tomatoes.

Pan Seared Barramundi 4/5

Baked Chicken Roulade 4.2/5

Moving to the Mains, diners have the choice of Pan Seared Barramundi or Baked Chicken Roulade. The Pan Seared Barramudi comes with pumpkin carpaccio, tuscan kale and arrabbiata salsa. My favourite part is the crispy skin of the pan seared barramundi.  I also enjoyed the hint of spiciness from the arrabiata salsa which complemented the moist barramundi excellently. The Baked Chicken Roulade is packed with flavours and textures. The tender chicken meat is filled with sauteed mushroom and black truffle. It is laid on a bed of parmigiano and truffle risotto with forest berry red wine jus, confit cherry tomato and white asparagus slices.

Da Paolo's Signature Tiramisu 4.5/5

Cannoli Siciliani 4/5

For Dessert, one can go for the Da Paolo's Signature Tiramisu or Cannoli Siciliani. My dining friends were sharing with me how how good is Da Paolo's tiramisu and after savouring it, I could not agree more with them. The whole execution was nicely balanced and light. it is definitely one of the best I have eaten. Sweeten the experience with the Cannoli Siciliani. Crack the fried pastry dough and have it together with the ricotta cream and chocolate chips for a sweet finishing.

Cheese Platter with Dried Fruits Toast and Condiments 4/5

Last but not least, end the 6 course dinner menu with the Cheese Platter with Dried Fruits Toast and Condiments. This pop up restaurant venue is located on the Level 6 lifestyle Podium, with seating available in our air-conditioned poolside restaurant or sheltered alfresco dining at our Sunset Bar.

Note: This is an invited tasting.


One Farrer Hotel & Spa
Level 6, Poolside
1 Farrer Park Station Road
Singapore 217562
Tel: +65 67057825
Facebook
Website
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Fri: 6pm - 12midnight

Direction: 
1) Alight at Farrer Park MRT station. Take Exit C. Walk to destinatin. Journey time about 3 minutes. [Map]