Si Chuan Dou Hua Restaurant @ PARKROYAL on Beach Road - À La Carte Dim Sum Buffet Featuring Over 50 dishes

Si Chuan Dou Hua Restaurant at PARKROYAL on Beach Road has introduced an À La Carte Dim Sum Buffet featuring over 50 dishes, available from now till 31 August 2025. Guests can indulge in unlimited servings from an extensive menu, along with a platter of four premium creations limited to one serving per guest.

Premium Creations 3/5

The Premium Creations platter comprises Steamed Prawn Dumpling with Bird's Nest, Steamed Pomegranate Seafood Dumpling, Steamed Mushroom Bun with Minced Chicken, and Steamed "Shao Mai" topped with Sea Urchin. While all three dumplings shared a similar taste profile despite the variations in ingredients, the Steamed Prawn Dumpling with Bird's Nest stood out. The Bird's Nest itself did not significantly elevate the flavour, but the dumpling had a more succulent and refined bite compared to the others.

Smoked Duck and Prawn Dumpling 3/5

Crab Meat and Vegetable Dumpling 3.5/5

We also tried four more dumplings. The Smoked Duck and Prawn Dumpling offered a pleasing smoky depth that differentiated it from a typical prawn dumpling, though the filling felt overly compact. The Crab Meat and Vegetable Dumpling leaned towards a generic seafood profile, but the flavour of the crab meat still came through.

Black Pepper Minced Beef Dumpling 4/5

Minced Meat Glutinous Rice Dumpling 4/5

Both the Black Pepper Minced Beef Dumpling and the Minced Meat Glutinous Rice Dumpling wrapped in Banana Leaf left a stronger impression. The former featured a paper-thin dough skin skillfully wrapped around a delicious minced beef filling, with the skin offering a satisfying bite. The latter was a delightful combination of sweet glutinous rice dough and savoury minced meat, further elevated by the fragrance of the banana leaf.

Radish Puff Pastry 4.5/5

Among the pastries, the Radish Puff Pastry was a highlight. It had a thin, flaky crust encasing juicy radish, and the addition of white sesame seeds added a brilliant touch of aromatic nuttiness to each bite.

Hot and Sour Soup 2.5/5

For soups, we tried the Hot and Sour Soup. Unfortunately, the level of heat was overwhelming.

“Chong Qing” Diced Chicken with Dried Chilli 3/5

Fried Crispy Iberico Pork 4/5

The buffet also features Sichuan classics such as "Chong Qing" Diced Chicken with Dried Chilli and Fried Crispy Iberico Pork, both of which remain crowd favourites.

Bean Curd in Spicy Minced Meat Sauce 2.5/5

Stir-fried Prawn with Dried Chilli and Cashew Nut 3.5/5

However, the Bean Curd in Spicy Minced Meat Sauce was surprisingly one-dimensional, lacking the signature numbing aroma of Sichuan pepper and missing the juiciness one would expect from the minced meat. The Stir-fried Prawn with Dried Chilli and Cashew Nut was more satisfying, with succulent prawns coated in a fragrant glaze.

Sautéed Black Pepper Beef 4/5

Deep-fried Prawn with Wasabi 3.8/5

From the Cantonese selections, the Sautéed Black Pepper Beef offered tender slices of beef packed with bold black pepper flavour. The Deep-fried Prawn with Wasabi was well-executed, featuring a creamy wasabi sauce that struck a well-balanced note without being overpowering.

Herbal Jelly

Chilled Mango Sago

To end the meal, we had Chilled Mango Sago and Herbal Jelly — simple yet refreshing desserts to sum up the dim sum experience.

À La Carte Dim Sum Buffet
Fri - Sun & PH from 11.30am to 2.30pm (last order at 2.00pm)
Adults: $68++, Child (6 to 12 years): $34++

Promotions:
Father’s Day: On 14 and 15 June 2025, dad eats for FREE with a minimum of 3 paying adults (Cap at 3 dads eat free per table)
Pan Pacific DISCOVERY Members enjoy a 20% discount
DBS/POSB Bank Cardholders enjoy a 15% discount

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Si Chuan Dou Hua Restaurant
PARKROYAL on Beach Road
7500 Beach Road
Singapore 199591
Tel: +65 65055724
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Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 6pm, 630pm - 10pm

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards The Plaza at Parkroyal Hotel. Journey time about 8 minutes. [Map]

Pulsii French Bistro @ Tras Street - Where French Finesse Meets Japanese Precision

Formerly known as Pulsii Woodfire Restaurant, the establishment has now rebranded itself as Pulsii French Bistro, ushering in a new era of refined French cuisine imbued with the subtle artistry of Japanese technique. Helmed by Chef Daisuke Yoshikawa, whose culinary pedigree includes experience in Michelin-starred Japanese kitchens, the restaurant now offers an elegant lineup of small plates and mains that showcase his signature precision and flair.

Chef Canape's - 3 Kinds 4.2/5

Dinner commenced on a high note with the Chef Canape's – 3 Kinds ($20). This delightful trio of bite-sized creations includes a red prawn tartlet topped with ikura, a foie gras croquette, and a cheese-filled canelé. Each offered a unique interplay of texture and flavour, creating an enticing preview of what's to come.

Brandade Croquettes, Chicken Liver Mousse, Uni Seaweed Brioche 4.2/5

We continued with an elegant trio of small bites, each delivering a distinct expression of flavour and craftsmanship. The Brandade Croquette ($4) was delicately crisp on the outside, breaking apart to reveal a warm, creamy interior of salted cod and potato, a comforting blend elevated by subtle seasoning. The Chicken Liver Mousse ($8) was decadently smooth and rich, its earthy intensity tempered by a hint of sweetness, spread luxuriously atop a crisp toast. Completing the trio was the Uni Seaweed Brioche ($15), a decadent bite where briny, buttery sea urchin melted into the warm, pillowy brioche, subtly perfumed by seaweed. Together, these bites formed a symphony of textures and flavours, refined and deeply satisfying.

Yuzu Cervelle De Canut 4.2/5

The Yuzu Cervelle De Canut ($29) was a fun, multi-sensory dish that surprised and delighted. Silky tuna sashimi paired with a bright yuzu cheese dip and topped with caviar created layers of freshness, acidity, and umami. The crispy potato gaufrettes served on the side allowed you to assemble your perfect bite, which is both playful and sophisticated.

Grilled Yellowtail 4.8/5

One of the standout dishes of the night was the Grilled Yellowtail ($26). Thick slices of yellowtail were perfectly grilled for a light smoky char, then finished with burnt mandarin orange and watermelon radish for acidity and crunch. Resting on a vibrant shungiku puree, the dish was a masterclass in balance that is rich yet refreshing.

Grilled Lamb Tenderloin 3.8/5

The Grilled Lamb Tenderloin ($25), served medium rare, came paired with spring onion puree, anchovy, and Kanzuri chilli oil. While the lamb was tender, the flavour lacked the natural gaminess that lamb lovers might expect. The chilli oil pairing, while creative, felt discordant and didn't quite lift the dish.

Magret Duck Breast 4.2/5

The Magret Duck Breast ($55) fared better, with its juicy, tender slices and rich duck fat under crisped skin delivering on flavour. Paired with a miso balsamic sauce and maitake mushrooms, this dish struck a more satisfying balance of depth and umami.

Rack of Iberico Pork 200g 4/5

Closing off the savoury courses was the Rack of Iberico Pork ($40), a generous cut served atop creamy mashed potato and crispy fried corn. The pork was succulent and well-cooked, though the dish could have benefited from a more assertive, tangy sauce to fully elevate the meat's natural sweetness.

Note: This is an invited tasting.


Pulsii French Bistro
55 Tras Street
Singapore 078994
Tel: +65 9689 8407
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 12midnight
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 2. Turn left and walk down Tanjong Pagar Road. Turn left onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

Man Fu Yuan @ InterContinental Singapore - Four Hands Collaboration between Man Fu Yuan and Alma From 8 to 10 May 2025

An exciting Four-Hand Collaboration is coming up this May, presented by Executive Chef Aaron Tan of Man Fu Yuan and Executive Chef Yew Eng Tong of the Michelin-starred Alma by Juan Amador. This dining experience, Ties That Bind, will be available for three days only from May 8 to 10 2025, during dinner service at Man Fu Yuan Restaurant, located within InterContinental Singapore.

Chef Aaron Tan and Chef Yew Eng Tong share a deep personal friendship and mutual respect for each other's culinary craft. The resulting menu is thus designed to reflect their individual culinary stories while exploring their shared passion for gastronomy and innovation in the kitchen.

The Ties That Bind 7-Course Dinner Menu is priced at $268++ per person, with an optional wine pairing available for $98++ per person. Though it’s billed as a 7-course dinner, guests will actually enjoy 13 different creations, each offering an indulgent experience. It’s highly recommended to arrive hungry and ready to enjoy every bite!

沉默叉烧 Echoes of the Roast, presented by Man Fu Yuan and Alma by Juan Amador 4.2/5

To begin, the Amuse Bouche is a delightful five-part series starting with the first bite, Echoes of the Roast, is a nostalgic throwback of sorts — the very dish that ignited Chef Aaron and Chef Eng Tong's collaboration. It all began when the chefs experimented with ageing techniques applied to traditional Cantonese roast dishes. This creation features a 21-day dry-aged Iberico pork collar elegantly presented on a flower-shaped slice of rock melon. Imagine char siew with a deeper flavour — delicious!

籽籽生香 Multi-Seed Man Tou, Bak Kua Mayo, presented by Alma by Juan Amador 4.8/5

The Multi-Seed Man Tou with Bak Kua Mayo is an interesting take on what is usually a brioche dish. Instead, the dish features soft and fluffy Man Tou, with a texture reminiscent of a light, airy doughnut. The bak kua mayo perfectly pairs with the Man Tou, with a consistency similar to condensed milk, making it ideal for dipping rather than spreading. Against my better judgement and consideration for my stomach space, I had two helpings because it was so good!

浮海之珍 Seaweed Foie Bo Luo Bao, presented by Alma by Juan Amador 4/5

The third bite, the Seaweed Foie Bo Luo Bao, is a delicate bite-sized bo luo bao topped with a sliver of foie gras. The combination offers a little pop of umami and creaminess in your mouth. However, it is not my personal favourite, as I am not fond of foie gras in general.

蟹与皇 Imperial Tides, presented by Man Fu Yuan 4.5/5

Imperial Tides is a regally presented dish featuring flower crab. The delicate crab meat is shaped into little quenelles and mixed with crab roe, onion, and an aromatic ginger herb oil. Diners are provided with little spoons to enjoy the meat from the crab shells, and the roe and onion provide texture contrast to the smooth crab meat. The presentation, with accompanying dry ice and flowers, is as exquisite as its flavour.

珍珠满潮 Tide of Pearls, presented by Man Fu Yuan 4/5

Tide of Pearls offers a triple indulgence of oysters. It features a plump, chilled Canadian oyster complemented by premium oyster sauce and finely minced dried oyster. It's also topped with Ikura, creating a one-bite flavour experience that packs a punch.

鱻 Arctic Char, presented by Alma by Juan Amador 4.8/5

I was thoroughly impressed by the presentation of the Arctic Char, which looked like a stunning jewel. A signature dish of Alma, it embodies sustainability with a no-waste approach. Even the fish bones are transformed into fish sauce. The Arctic Char is complemented by refreshing watermelon and passionfruit salsa and topped with N25 caviar. Lovely edible flowers and micro herbs adorn the sides of the dish. It is just so pretty. I took my time to admire this piece of culinary art before tucking in.

金丝岩龙 Golden Silk Lobster, presented by Man Fu Yuan 4.8/5

It was followed by another masterful dish — the Golden Silk Lobster, presented on a plate resembling a pillow. This dish features deep-fried lobster stuffed with tobiko, with a hint of Sichuan spiciness, and topped with golden egg floss. It was remarkably delicious when paired with the velvety salted egg yolk sauce.

雪中之碳 A4 Snow-Aged Wagyu, presented by Alma by Juan Amador 4.5/5

The next dish, A4 Snow-Aged Wagyu, piqued our curiosity about the snow ageing technique. This method focuses on natural preservation and ageing in a cold, freezing environment, with the goal of achieving a delicate, clean taste. The Wagyu is also coated with charred leek, which was transformed into a black powder, a fermented black garlic puree, and a rich cocoa jus. I liked the black garlic puree, but I found the charred leek to slightly overpower the taste of the wagyu.

生米; 熟饭 Earth’s Legacy, presented by Man Fu Yuan 4.2/5

Earth's Legacy is a comforting glutinous rice dish with a duo of preserved cured meats, concluding the savoury dishes. The rice's aromatic, savoury taste and chewy bite deliver a feeling of tradition and warmth with each spoonful.

紫.苏.桃 Poached Peach, presented by Alma by Juan Amador 4.5/5

The Poached Peach is a creative and pretty dessert that reflects the soft loveliness of spring. A sweet poached peach is paired with delicate sakura espuma, a soursop sorbet, salted buttermilk sago, and a touch of red shiso. I usually find spring-themed desserts to be too sweet, so I particularly enjoyed the inclusion of the soursop sorbet to add tanginess and balance to this dish.

Petit Fours, presented by Man Fu Yuan and Alma by Juan Amador 4/5

To end off the entire experience, the Petit Fours feature three delightful confections: the First & The Last Cantonese Egg Waffle and the Eternal Affection Golden Osmanthus Praline, both presented by Man Fu Yuan, and the Verdant Harmony Pandan Financier which was presented by Alma by Juan Amador. Of the three, I found the egg waffle the most intriguing. It is filled with strawberry aioli and topped with chili chicken floss—a playful combination that works surprisingly well! On the other hand, my tablemate preferred the pandan financier, which combines the flavours of pandan and matcha into one bite.

It is clear that both chefs and their teams have gone all out to impress diners in terms of taste and presentation. It's a nonstop journey of creative, visually stunning dishes that keep surprising and delighting, each course showcasing the dedication and artistry behind every element of the meal. By the end of the meal, I was completely stuffed — it's also definitely a generous feast with lots to eat. Don't miss out on this special, limited-time menu; reservations are now open.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Man Fu Yuan
InterContinental Singapore
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
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Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Daily: 1145am - 330pm, 630pm - 1030pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to destination. Journey time about 5 minutes. [Map]

AMO @ Hong Kong Street - A Feast of Italian Delights in an All New Revamped Menu

Amò, named after the affectionate Italian term for "love," invites diners to rediscover the heart of Italian dining with its refreshed menu. The new offerings promise an unforgettable experience filled with flavour, warmth, and the true Italian spirit.

Artisanal Burrata Cheese with Datterini Tomatoes and Basil Pesto 4.2/5

We began our meal with the Artisanal Burrata Cheese with Datterini Tomatoes and Basil Pesto ($28). The soft, creamy burrata was complemented by the tomatoes' natural sweetness, while the basil pesto added an aromatic lift, bringing the dish together beautifully.

Roman Artichoke Fries with Paprika and Black Truffle Crema 4.2/5

For a crispy, addictive snack, the Roman Artichoke Fries with Paprika and Black Truffle Crema ($18) was a standout. Coated in a light batter, the artichokes had a crispy exterior and fluffy interior, reminiscent of potato wedges but with a richer, earthier flavour.

Wagyu Beef Carpaccio with Rucola, Parmigiano and Truffle Relish 4.2/5

The Wagyu Beef Carpaccio with Rucola, Parmigiano, and Truffle Relish ($26) delivered a melt-in-the-mouth experience. The peppery rucola, savoury Parmigiano, and fragrant truffle relish elevated the silky, tender beef, creating a vibrant and well-balanced dish.

Sourdough Bruschetta with Pizzutelli Tomatoes and Basil Pesto 4/5

Another delightful bite was the Sourdough Bruschetta with Pizzutelli Tomatoes and Basil Pesto ($20). The toasted sourdough provided the perfect base for the sweet Pizzutelli tomatoes and herbaceous basil pesto, offering a satisfying crunch with every bite.

Homemade Spaghetti Chitarra with Seafood and Pomodoro 4.5/5

Spaghetti Cacio e Pepe with Pecorino Cheese and Black Pepper 4.2/5

For the pasta course, we tried the Homemade Spaghetti Chitarra with Seafood and Pomodoro ($35) and the Spaghetti Cacio e Pepe with Pecorino Cheese and Black Pepper ($26). The Spaghetti Chitarra stood out with its sweet and tangy tomato-based sauce, perfectly paired with fresh seafood. Meanwhile, the Cacio e Pepe, a creamy and cheese-laden delight, catered to those who enjoy rich, indulgent flavours. However, it felt slightly plain without additional ingredients to enhance the dish.

Quattro Formaggi 4/5

The Quattro Formaggi ($28) was a must-try for cheese lovers. A decadent combination of Smoked Scamorza, Taleggio, Buffalo Mozzarella, and Provolone created a rich, umami-packed pizza with layers of distinct flavours melding together beautifully.

Grilled Wagyu Beef Hanging Tender Tagliata with Truffle Mash 4.2/5

The Grilled Wagyu Beef Hanging Tender Tagliata with Truffle Mash ($42) was grilled to perfection. It boasted a gorgeous charred exterior while remaining tender and full-bodied inside. The luxurious truffle mash added a smooth and creamy complement to the dish.

Grilled Iberico Pork Secreto with Sweet Onion Figgione 4.2/5

Another highlight was the Grilled Iberico Pork Secreto with Sweet Onion Figgione ($36). The succulent, well-marbled pork paired wonderfully with the sweet onion figgione, enhancing the meat's natural flavours with a delightful sweetness.

Roasted Seabass with Artichokes, Capers and Confit Tomatoes 4.5/5

The Roasted Seabass with Artichokes, Capers, and Confit Tomatoes ($42) was a beautifully executed dish for seafood lovers. The crispy skin, flaky flesh, and acidity from the confit tomatoes created a balanced and satisfying bite.

Panna Cotta with Blood Orange Caramel 4.2/5

To round off the meal, we indulged in the Panna Cotta with Blood Orange Caramel ($15). The wobbly, creamy panna cotta was perfectly matched with the rich blood orange caramel, delivering a satisfying balance of sweetness and acidity.

Amo Tiramisu 4.2/5

The Amò Tiramisu ($18) stayed true to tradition, offering a well-executed rendition of this classic Italian dessert. Each bite was light yet flavourful, ticking all the boxes for a great tiramisu.

Pistachio & White Chocolate Lave Cake with Amaretto Cream 3.8/5

The Pistachio & White Chocolate Lava Cake with Amaretto Cream ($16) was a luxurious treat. The nutty aroma of pistachio combined with the sweetness of white chocolate created a delightful harmony, while the Amaretto cream added a nutty, boozy finish to elevate the dish further.

Amò's revamped menu showcases a strong dedication to authentic Italian flavours with a modern touch. From the flavorful antipasti to the indulgent desserts, each dish reflects the warmth and passion of Italian dining. Whether you're a fan of rich cheeses, premium meats, or fresh seafood, there's something on the menu to satisfy every craving.

Note: This is an invited tasting.


Amo
33 Hong Kong Street
Singapore 059672
Tel: +65 67237733
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Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 11pm

Direction:
1) Alight at Clark Quay MRT station. Take Exit E. Cross the road using the overhead bridge. Turn left and walk down New Bridge Road. Turn left onto Hong Kong Street. Walk to destination. Journey time about 5 minutes. [Map]