Jiak Kim House @ Jiak Kim Street (Kim Seng Road) - Reimagines Asian Heritage Through a New Modern Communal Menu

Jiak Kim House unveils a new communal menu celebrating the diverse cultures, races, and culinary traditions that have shaped Asia’s rich food heritage. Led by Chef-Partner Seow Tzi Qin, the menu draws on Indian, Peranakan, Hakka, Teochew, Hainanese, and other Asian traditions, reinterpreting familiar flavours and techniques through a contemporary lens.

Rather than simply recreating nostalgic classics, Chef TQ looks into the stories and memories behind these dishes, transforming them into modern creations that are both familiar and unexpected. The result is a menu that takes diners on a journey through Asia, with playful interpretations, refined techniques and plenty of nostalgic references.

Croissant Lapis 4.2/5

Our meal begins with a complimentary Croissant Lapis, a seasonal bread course inspired by the intricate layers of traditional kueh lapis. Here, the layered structure is recreated with delicate French croissant lamination, giving it a wonderfully crisp, buttery texture while retaining the visual appeal of traditional kueh. What makes it even more interesting is the accompanying aromatic curry mash, inspired by the comforting combination of prata and curry. The buttery croissant works surprisingly well with the fragrant, mildly spiced curry, reflecting Chef TQ’s love for Indian cuisine and setting the tone for the cultural crossovers to come.

Jasmine Paloma 4.2/5

For something refreshing, the Jasmine Paloma ($22) is a light, fragrant mocktail made with jasmine tea cordial, cucumber, grapefruit, and lime. The floral notes of jasmine are balanced by the citrusy brightness of grapefruit and lime, while cucumber adds a clean, cooling finish. It makes for an easy-drinking accompaniment throughout the meal.

Chilli Crab Tacos 4.5/5

We started with a selection of small bites from the Tingkat of Memories, where diners can choose four for $28. Our selection included the Chilli Crab Tacos, Paper-Wrapped Quail, Shiso Hamburg with Kimchi and Hokkaido Scallops with Herbal Dashi Beurre Blanc.

The standout for me was the Chilli Crab Tacos, which cleverly swaps the conventional taco shell for crisp beancurd skin. It provides a delicate crunch while holding a generous filling of chilli crab and tandoori-spiced chicken. The sweet and savoury richness of chilli crab is layered with warmth and spice from the tandoori seasoning, making this one of the meal's more memorable bites.

Paper-Wrapped Quail 4/5

The Paper-Wrapped Quail is a more personal creation, inspired by one of the first dishes Chef TQ learnt to prepare as a young chef. Drawing on the nostalgic paper-wrapped chicken, the quail is a refined interpretation of the familiar dish. The delicate meat carries a savoury, aromatic depth, while the presentation and execution reflect how the chef has evolved from those early culinary memories.

Shiso Hamburg with Kimchi 4/5

The Shiso Hamburg with Kimchi brings together Japanese and Korean influences, pairing the aromatic freshness of shiso with the punchy, fermented character of kimchi. It is a compact bite, but it delivers plenty of flavour.

Hokkaido Scallops with Herbal Dashi Beurre Blanc 4/5

The Hokkaido Scallops with Herbal Dashi Beurre Blanc takes a more delicate approach. Sweet, plump scallops are paired with a silky beurre blanc enriched with herbal dashi, combining French technique with Japanese flavours. The sauce adds depth without overpowering the natural sweetness of the scallops.

Seafood Otak Chawanmushi 4.5/5

One of the menu's highlights is the Seafood Otak Chawanmushi ($24). The chawanmushi is remarkably silky, with a layer of spiced fish paste running through the custard to bring out the familiar sweet and spicy flavours of otak. It is then taken several notches higher with a luxurious topping of uni, caviar, sweet Caledonia prawns and tender Hokkaido scallops. Despite the richness, the dish remains cohesive thanks to the fragrant green curry poured over the top. The curry adds a creamy, aromatic and mildly spicy dimension that ties the seafood and otak together beautifully.

Tamarind Kale Salad 4/5

The Tamarind Kale Salad ($22) is another playful interpretation, combining mint yoghurt, battered kale and pomegranate. Rather than a conventional salad, it almost eats like a deconstructed take on Indian street food - Pani Puri. The tamarind brings a tangy and slightly sweet punch, while the battered kale provides an addictive crunch. Juicy pomegranate seeds add bursts of tartness and sweetness, while the cooling mint yoghurt helps balance the stronger flavours. There are almost echoes of pani puri here, particularly in the combination of tang, sweetness, spice and freshness.

ABC Root Vegetable Melange

In between the richer courses comes the ABC Root Vegetable Melange, a playful palate cleanser inspired by the familiar ABC soup. The dish comprises green apple sorbet, beetroot tagliatelle and carrot tartare.

Tom Yum 'Chee Cheong Fun' 4.2/5

The Tom Yum 'Chee Cheong Fun' ($44) is perhaps one of the menu’s most imaginative creations. Ulam herb lasagna is rolled and stuffed with assam fish farce, giving it the look and texture of chee cheong fun while retaining the herbs’ aromatic character. The rolls are served in a rich, velvety tom yum lobster bisque, bringing together sour, spicy, and seafood-forward flavours. Alongside it is a clever sambal cuttlefish "pappardelle", with tender ribbons of cuttlefish mimicking Italian pasta while contributing a smoky, spicy kick. It is an interesting collision of Southeast Asian flavours and Western presentation.

Hainan Pork Mille-Feuille 4/5

The Hainan Pork Mille-Feuille ($44) pays homage to the familiar flavours of Hainanese curry rice. Pork, vegetables and curry are reworked into a layered mille-feuille, topped with puffed rice for an added crunch. The accompanying curry sauce brings the comforting, savoury richness of curry rice, while grilled pineapple adds a touch of sweetness and acidity to cut through the richness. It is a sophisticated reinterpretation that retains the nostalgic soul of the original dish in one bite.

Quail Medallion Panggang 4.2/5

For the mains, the Quail Medallion Panggang ($28) sees quail chargrilled until the surface develops a beautiful smoky char while the meat remains tender and juicy within. It is served over a silky celeriac purée, whose subtle sweetness and creamy texture gently contrast the more robust quail. A rich truffle sauce further deepens the smoky flavours, while the deep-fried cauliflower bhaji brings an aromatic Indian-inspired crunch to the plate. The combination of chargrilled quail, truffle and spiced cauliflower makes this a well-balanced dish with plenty of contrasting textures and flavours.

Childhood Popsicle 4/5

Before dessert, we were served the Childhood Popsicle, a non-alcoholic pre-dessert inspired by the simple ice pops, or sng bao, that many Singaporeans may remember from childhood. This modern version uses Kyoho and Muscat grapes, resulting in a vibrant, fruit-forward popsicle that is refreshing and lightly sweet. It is a playful nod to childhood nostalgia, while giving the familiar ice pop a more polished, sophisticated treatment.

Asam Boi Sour Plum Shot 4/5

For an alcoholic alternative, the Asam Boi Sour Plum Shot takes inspiration from the sour plum shots once associated with the nightlife scene around Jiak Kim Street and Zouk. Made with vodka, housemade sour plum cordial and pickled apple, it is presented as a frozen sorbet surrounded by cascading dry ice. The combination of sour plum, fruit, and vodka is nostalgic yet playful, reminding us that the menu is not just about ingredients, but also about memories tied to places and experiences.

Yang Zi Gan Lu 4.2/5

Dessert begins with the Yang Zi Gan Lu ($22), a playful, modern take on the classic Hong Kong-style mango pomelo sago. Mango, mikan and golden passionfruit come together in a brighter, fruitier rendition of the familiar dessert. The mango's sweetness is balanced by the citrusy mikan and tangy passionfruit, creating a refreshing finish that feels familiar without simply replicating the original dessert.

Tangyuan 'Muah Chee' Cookie 4.5/5

My favourite dessert of the meal was the Tangyuan 'Muah Chee' Cookie ($22), which brings together two nostalgic Asian treats in one playful creation. A warm house-made peanut cookie is filled with a chewy mochi centre, then served with duo sesame gelato, crushed roasted peanuts and sesame seeds. The combination of textures makes this especially enjoyable — crisp, crumbly cookie; chewy mochi; creamy cold gelato; and nutty peanut crumble. The black and white sesame gelato adds a fragrant, slightly bitter nuttiness that works beautifully with the sweet peanut cookie, while the crushed peanuts reinforce the familiar flavours of muah chee.

Overall, the new menu at Jiak Kim House is an exploration of Asian culinary heritage through Chef TQ's personal lens. What makes it interesting is not simply how many cultures it represents, but how the dishes connect seemingly familiar flavours and memories in unexpected ways.

From chilli crab and otak to Hainanese curry rice, tom yum, muah chee, and even the humble childhood ice pop, the menu draws on recognisable references. It gives them new forms through contemporary techniques and presentation. Some dishes are playful, some nostalgic, and others more luxurious, but a consistent sense of storytelling runs through the meal.

Note: This is an invited tasting.


Jiak Kim House
5 Jiak Kim Street
#01-16/17
Singapore 169426
Tel: +65 98315430
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Nearest MRT: Havelock (TE Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 11pm

Direction:
1) Alight at Havelock Road MRT station. Take Exit 4. Walk to the traffic junction at Kim Seng Road and Havelock Road. Cross the road. Turn left and walk down Kim Seng Road towards Grand Copthorne Waterfront Hotel. Turn right onto Jiak Kim Street. Walk to the destination. Journey time is about 6 minutes. [Map]

LingZhi Greens @ Palais Renaissance - Relocates from Liat Towers to a New Home, Starting a New Chapter

Award-winning vegetarian restaurant LingZhi Vegetarian at Liat Towers enters an exciting new chapter with the launch of LingZhi Greens at Palais Renaissance. Established in 1991, the restaurant has long been known for its refined approach to Chinese vegetarian cuisine, and its new home brings a refreshed concept centred around whole foods, premium vegetables, wild mushrooms and seasonal ingredients.

Led by Executive Chef Michael Huang, the refreshed menu takes a more contemporary approach to plant-based dining, pairing familiar Chinese flavours with creative touches and cross-cultural influences. From chilled appetisers and hearty curry dishes to premium morel mushrooms and crispy beancurd skin, the menu offers plenty of variety for both long-time LingZhi fans and those looking to explore vegetarian cuisine.

Chilled Tomato with Chef’s Homemade Sauce 4/5

Starting on a refreshing note, the Chilled Tomato with Chef’s Homemade Sauce ($19.80) is a simple dish that puts the spotlight firmly on the quality of the produce. Plump, skinless tomatoes are chilled and marinated in a house-made sweet and savoury sauce. The marination gives the tomatoes time to absorb the flavours while retaining their natural juiciness and sweetness. Each bite is cool, juicy and refreshing, with a pleasant balance between the tomato’s natural acidity and the slightly sweet-savoury glaze.

Wasabi-Mayo Monkey Head Mushroom Served in Fresh Dragon Fruit 4.2/5

The Wasabi-Mayo Monkey Head Mushroom Served in Fresh Dragon Fruit ($28) is one of the menu’s more playful creations. Meaty monkey head mushrooms are fried until crisp on the outside while retaining their substantial, almost meat-like texture within. They are then tossed in a creamy house-made wasabi-mayo, bringing a punchy heat and savoury richness to the mushrooms. The presentation is particularly interesting because it uses a fresh dragon fruit as the serving vessel. The naturally sweet and juicy dragon fruit provides a refreshing contrast to the creamy, spicy wasabi-mayo, cutting through the richness and giving the dish an unexpected sweet-savoury interplay.

Truffle Mushroom Bisque Served in Stone Pot 5/5

One of our favourites was the Truffle Mushroom Bisque Served in Stone Pot ($14). This velvety mushroom soup brings a touch of Western influence to the predominantly Chinese vegetarian menu. Made with a blend of premium wild mushrooms, the bisque has a deep, earthy character and a smooth, comforting consistency, while black truffle adds another layer of luxurious aroma. Served bubbling hot in a stone pot, the soup stays warm throughout the meal, keeping the mushroom and truffle aromas pronounced with every spoonful. It is rich without being overly heavy, making it a comforting start to the meal.

Grilled Plant-Based Treasures in Curry Sauce 4.5/5

For something more substantial, the Grilled Plant-Based Treasures in Curry Sauce ($24 for 4pcs) offers plenty of flavour. The grilled plant-based vegetarian fish slices have a pleasantly firm and tender texture, absorbing the fragrant curry sauce while retaining enough bite. The aromatic curry brings warmth and depth, making this dish feel hearty and satisfying. The accompanying vegetables add further textural contrast, with okra, tomatoes and eggplant bringing their own natural sweetness and freshness, while fried tofu puffs soak up the curry beautifully. The dish balances textures well, from tender plant-based slices to soft vegetables and sauce-filled tofu puffs.

Pan-Fried Stuffed Morel Mushroom with ‘San Bei’ Sauce 4/5

The Pan-Fried Stuffed Morel Mushroom with ‘San Bei’ Sauce ($38.80) combines premium ingredients with the familiar flavours of Taiwanese three-cup cooking. Morel mushrooms, prized for their distinctive honeycomb-like texture and earthy aroma, are filled with a savoury vegetarian stuffing, then pan-fried until golden. The mushrooms are then glazed with a fragrant ‘san bei’ sauce made with sesame oil, soy sauce and house-made broth. The result is savoury, aromatic and deeply umami, with the morel mushroom providing a delicate yet satisfying chew. The stuffing also adds substance, making it more than just a showcase of the mushroom itself.

Vegetarian Goose and Crispy Beancurd Skin Served with Wheat Wrap 4/5

For something interactive, the Vegetarian Goose and Crispy Beancurd Skin Served with Wheat Wrap ($26 for 8pcs) is a playful vegetarian take on the classic Peking Duck experience. Crispy beancurd skin is fried until wonderfully crunchy, creating a delicate, almost shattered texture that contrasts nicely with the savoury vegetarian goose. The vegetarian goose is seasoned with five-spice aromatics, giving it a familiar Chinese roast-meat-like character. Wrap everything in the soft wheat wrapper with cucumber and hoisin-style sauce for a combination of crisp, savoury, sweet, and refreshing flavours. The contrast between the crunchy beancurd skin, tender filling and fresh cucumber makes each wrap satisfying to eat, while the interactive assembly adds a fun element to the meal.

Black Glutinous Rice with Coconut Ice Cream 3/5

For dessert, we had the Black Glutinous Rice with Coconut Ice Cream ($12 per person). The version here is relatively light and slightly watery, closer to a light red bean soup than the richer, creamier black glutinous rice desserts we usually prefer. The coconut ice cream adds a pleasant cooling element and some creaminess, but I would have preferred the black glutinous rice to be thicker and more indulgent.

Mango Cream with Pomelo 3/5

The Mango Cream with Pomelo ($6 per person) is a classic combination that needs little introduction. It pairs the familiar mango and pomelo, offering a fruity, refreshing finish to the meal. However, the mango leaned more toward the sour side on our visit, and I would have preferred a sweeter, more intensely ripe mango flavour to better balance the dessert.

With its move to Palais Renaissance, LingZhi Greens presents a refreshed take on the restaurant’s long-standing philosophy of Chinese vegetarian dining. The new menu demonstrates that plant-based cuisine can go beyond simple vegetable dishes, incorporating premium ingredients such as monkey head mushrooms and morels while drawing inspiration from Chinese, Taiwanese and Western culinary traditions.

Among the dishes we tried, the Truffle Mushroom Bisque, Grilled Plant-Based Treasures in Curry Sauce and Wasabi-Mayo Monkey Head Mushroom were our highlights, particularly for their combination of texture and bold flavours.

The new space and refreshed menu should appeal not only to vegetarian diners but also to those seeking a more contemporary, refined plant-based dining experience.

As an added treat, diners can also stand a chance to draw a LingZhi Pals 小蔬友 Blind Bag plush charm, featuring 9 adorable vegetable characters. The promotion runs from 25 August to 30 October 2026, while stocks last.

Note: This is an invited tasting.


LingZhi Greens
Palais Renaissance
390 Orchard Road
#B1-04/05
Singapore 238871
Tel: +65 6734 3788 / +65 8321 0130
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 11am - 3pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk to Palais Renaissance, which is right after the Royal Thai Embassy. Journey time about 8 minutes. [Map]

Man Fu Yuan @ Frasers House - Unveils Refined Cantonese Menu Rooted in Tradition and Transformation

Award-winning Cantonese restaurant Man Fu Yuan (满福苑) at Fraser House, a Luxury Collection Hotel, Singapore, unveils a thoughtfully refreshed à la carte menu under the direction of Executive Chinese Chef Aaron Tan (陈健倫). Rooted in his evolving culinary philosophy, the menu reflects a deep respect for the foundations of traditional Cantonese cuisine while embracing modern reinterpretations and regional Chinese influences. Rather than reinventing, Chef Aaron focuses on transformation — preserving the discipline, finesse and depth of Cantonese culinary heritage, while presenting dishes through a more contemporary and refined lens. We had the opportunity to explore several highlights from the new menu, each showcasing a balance of craftsmanship, technique, and innovation.

168-hour Cured Fresh Mantis Prawns 3.8/5

One of the most technically intricate dishes on the menu, the 168-Hour Cured Fresh Mantis Prawns ($118 per 250g) is a labour-intensive showcase of curing and fermentation. The mantis prawns are meticulously cured for seven days in a blend of Hua Diao wine, Rose Dew wine, and Shuang Zheng double-distilled rice wine, before being layered with aged first-drawn soy sauce and refined using white rice wine cleansing techniques. While the result is deeply aromatic and complex, the pronounced wine notes leaned slightly overpowering, overshadowing the natural sweetness and delicate brininess of the mantis prawns.

Stuffed Prawn Paste Chicken Wing 3.8/5

A luxurious reinterpretation of the beloved local Har Cheong Gai, the Stuffed Prawn Paste Chicken Wing elevates the familiar with refined technique and premium ingredients. The chicken wing is carefully deboned while keeping the skin intact, then stuffed with a rich paste of prawns, water chestnuts, abalone, and minced pork. The exterior is glazed in a savoury-sweet sauce reminiscent of Korean fried chicken, offering a crisp, flavourful bite. Inside, the filling delivers a bouncy, juicy texture, creating a delightful contrast between the crisp skin and succulent interior.

Shredded Silken Tofu, Spinach Soup with Premium Fish Maw 4.8/5

Inspired by the imperial dish Wensi Tofu (文思豆腐), the Shredded Silken Tofu, Spinach Soup with Premium Fish Maw ($48 per person) is a masterclass in knife skills and broth craftsmanship. The silken tofu is painstakingly hand-shredded into fine strands, suspended in a clear, superior broth alongside vibrant spinach and premium South African fish maw. Light yet deeply flavourful, the dish embodies elegance and technical precision, with each spoonful delivering a clean, comforting depth that lingers gently on the palate.

Steamed Yellow Croaker 4/5

Bringing in subtle Northern Chinese influences, the Steamed Yellow Croaker ($180 per 800g) is prepared using classic Cantonese steaming techniques. The delicate, naturally sweet fish is paired with minced Iberico pork, water chestnut, mushroom and aged orange peel. The addition of pork fat enriches the dish, resulting in a savoury, aromatic broth that pools beneath the fish. The interplay of textures — tender fish, crunchy water chestnut, and umami-laden pork — creates a well-rounded and satisfying dish.

Eight Treasures Golden “Hulu” Gourd Duck 4.8/5

A visually striking and symbolically meaningful dish, the Eight Treasures Golden “Hulu” Gourd Duck ($128) is meticulously deboned and shaped into a traditional gourd, representing prosperity and abundance. Instead of the usual glutinous rice stuffing, Chef Aaron opts for a lighter filling of premium ingredients, including ginkgo nuts, dried oysters, roasted pork belly, lotus seeds, wild mushrooms, and dried shrimp. The result is a beautifully balanced dish that is rich yet not overly heavy, with each component contributing layers of flavour and texture.

Braised Morel Mushroom Stuffed with Prawn Mousseline 4.2/5

Another standout creation is the Braised Morel Mushroom Stuffed with Prawn Mousseline ($48). Each morel mushroom is carefully stuffed with prawn mousseline, showcasing consistency and precision in execution. Braised in superior stock and paired with water chestnut and broccoli, the dish delivers a harmonious blend of earthy, sweet and umami notes, allowing the natural flavours of each ingredient to shine.

Slow-cooked Rock Lobster 4.5/5

The Slow-cooked Rock Lobster impresses with its perfectly tender, juicy texture — a testament to precise cooking technique. The highlight lies in the aromatic duo of garlic: fragrant fried garlic adds a nutty crunch, while steamed raw garlic brings a sharp sweetness and pungency. The addition of black truffle lends an earthy depth without overwhelming the natural sweetness of the lobster. At the same time, a touch of Man Fu Yuan’s superior soy sauce ties everything together into a glossy, umami-rich finish. Crisp scallions provide a fresh contrast, cutting through the richness elegantly.

Wok-seared A5 Wagyu Beef in Mangolia Sauce 4/5

A luxurious take on the classic beef rice bowl, the Wok-seared A5 Wagyu Beef in Magnolia Sauce with Steamed Wuchang Rice and Egg Yolk pairs wok-seared A5 Wagyu with Magnolia sauce, Wuchang rice and egg yolk. The beef is expertly seared to achieve a caramelised crust while remaining buttery and tender within. The Wuchang rice, known for its fragrance and chewy texture, serves as the perfect base. When combined with the rich Wagyu fat and silky egg yolk, it creates a luscious, velvety coating that envelops each grain, delivering deep satisfaction with every bite.

Bird’s Nest Egg Tart 4/5

A refined dessert that balances richness and delicacy, the Bird’s Nest Egg Tart features a buttery, flaky shell filled with smooth custard and topped with premium bird’s nest. The bird’s nest adds a subtle gelatinous texture, gently absorbing the flavours around it while lightening the overall richness of the tart for a more elegant finish.

Chilled Mango Puree with Peach Collagen and Pomelo 4.2/5

Ending the meal on a refreshing note, the Chilled Mango Puree with Peach Collagen and Pomelo reimagines the classic mango pomelo combination with a modern twist. The addition of peach collagen introduces a soft, jelly-like texture, enhancing the mouthfeel. Juicy pomelo sacs punctuate the sweetness with bursts of citrusy brightness, keeping the dessert light, vibrant and well-balanced.

Man Fu Yuan’s refreshed menu is a compelling reflection of Chef Aaron Tan’s culinary direction — one that respects tradition while embracing thoughtful evolution. From intricate knife work to nuanced flavour layering, each dish showcases a commitment to technique and ingredient integrity. While certain creations lean bold in flavour, the overall experience is one of refinement, balance and craftsmanship, making it a noteworthy destination for those seeking elevated Cantonese cuisine with a contemporary edge.

Note: This is an invited tasting


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

Opening Hours:
Daily: 1130am - 3pm, 6pm - 10pm

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

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]