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]

Im Jal by Pun Im @ Icon Village - A New Thai Casual Restaurant by Private Dining Chef Vincent from Pun Im

One of Singapore's most elusive private dining experiences, Pun Im by Vincent, has opened a new restaurant, Im Jal by Pun Im, located at Icon Village. Known for his bold, soulful Thai cooking, Vincent brings the best of his home dining menus to a broader audience, making his celebrated dishes finally accessible to those who couldn't snag a spot at his home table. Expect hearty, flavour-forward Thai fare that's deeply rooted in tradition but elevated with finesse.

Appetisers Platter 3.5/5

The Appetisers Platter ($10.80) offers a variety of bites perfect for sharing between one to two diners. The platter includes a juicy Moo Ping, two Tom Yum Crab Balls, three pieces of Crispy Pork Belly, and three fiery Popcorn Chicken Saap. While each element adds a unique dimension of flavour, the standout for us was the Popcorn Chicken Saap, which is crispy, addictive, and packs a spicy punch that lingers.

Salted Plum Soup with Chilli Paste Rice 4.5/5

This is not your average Thai soup. The Salted Plum Soup with Chilli Paste Rice ($18.80) is a bold, rustic dish seasoned solely with salted plums, allowing the natural flavours of the ingredients to shine. Inside the broth are tender pork ribs and soft bone cuts, which provide texture and richness. It's paired with a beautifully aromatic chilli paste rice, whose depth and fragrance elevate the entire experience. It's a dish that's both comforting and punchy and a true highlight on the menu.

Spicy and Sour Pork Ribs Soup with Thai Mirepoix Fried Rice 4.5/5

A signature dish that delivers layers of flavour, the Spicy and Sour Pork Ribs Soup with Thai Mirepoix Fried Rice ($18.80) is a knockout. The Issan-style soup is robust, sour, spicy, and deeply savoury, featuring pork ribs, soft bones, and tendon for an indulgent meaty bite. The pairing with fragrant, peppery Thai mirepoix fried rice balances the dish perfectly, making it both hearty and satisfying.

Claypot Vermicelli with Black Tiger Prawns 4.5/5

Served piping hot in a claypot, the Claypot Vermicelli with Black Tiger Prawns ($18.80) is full of wok hei and umami goodness. The glass noodles soak up a rich, peppery sauce and are topped with three large black tiger prawns and crunchy pork lard for extra indulgence. A dish that is both aromatic and comforting, this is Thai comfort food at its finest.

Red Ruby with Smoked Coconut Sorbet 4/5

To wrap up the meal, the Red Ruby with Smoked Coconut Sorbet ($7.80) brings a refreshing end. A textural dessert layered with crunchy red rubies, Thai sweet glass noodles, jackfruit, attap seed, and a jasmine-infused syrup, the star here is the smoked coconut sorbet, which adds an unexpected but delightful smoky note to the sweet and floral profile. It is a modern twist on a Thai classic that cleanses the palate and leaves a lasting impression.

Im Jal by Pun Im bridges the exclusivity of private dining with the accessibility of a casual restaurant. With dishes that are both rustic and refined, Vincent’s cooking remains unapologetically bold and full of character. For Thai food lovers seeking authentic yet inventive flavours, this is a dining spot worth checking out.


Im Jal by Pun Im
Icon Village
12 Gopeng Street
#01-78/81
Singapore 078877
Tel: +65 6518 3151
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 11am - 3pm, 4pm - 8pm
Sat: 11am - 2pm
(Closed on Sun & PH)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn left and walk down Peck Seah Street. Cross the road at the junction of Peck Seah Street and Gopeng Street. Walk to ICON village. Walk to destination. Journey time about 5 minutes. [Map]

Shang Palace @ Shangri-La Hotel Singapore - Celebrates 54th Anniversary With A Celebratory Menu

In celebration of its 54th anniversary, Shang Palace at Shangri-La Singapore unveils a special commemorative menu that pays tribute to its rich legacy and the golden era of Cantonese cuisine. Curated by Executive Chinese Chef Daniel Cheung, the menu channels the spirit and splendour of the 1970s, bringing back iconic dishes with a modern finesse. From now till 31 May 2025, diners can savour the Celebration Set Menu ($388++ for 4 pax) or select from 12 nostalgic à la carte dishes that honour the restaurant’s heritage.

Crispy-fried Milk Custard 5/5, Pan-fried Long Bean Rings Stuffed with Dace Fish Paste 4.2/5

The meal began with a classic that many Cantonese food lovers would remember fondly: Crispy-fried Milk Custard (黄金炸鲜奶). Encased in a light, golden batter, the custard within is creamy, smooth, and fragrant, melting gently on the palate. This dish, made popular by Chinese chefs during the 1980s and 90s, is a textural delight that effortlessly balances richness and delicacy.

Reminiscent of Hakka Yong Tau Foo, the Pan-fried Long Bean Rings Stuffed with Dace Fish Paste (煎鲮鱼滑酿豆角) features long beans shaped into rings, each stuffed generously with dace fish paste and pan-fried until crisp. Served with a savoury dipping sauce, the dish is both nostalgic and satisfying, earthy, hearty, and wonderfully seasoned.

Braised Fresh Fish Meat with Luffa Melon, Straw Mushrooms and Chrysanthemum 4.5/5

A bowl of warm comfort, the Braised Fresh Fish Meat with Luffa Melon, Straw Mushrooms and Chrysanthemum (顺德菊花生拆生鱼羹) combines fresh fish meat, tender luffa melon, straw mushrooms, and chrysanthemum petals, resulting in a light yet flavourful broth. Add a dash of vinegar and pepper to enhance its nuanced flavours. It's a humble, soul-warming dish that showcases the finesse of Shunde-style cooking.

Deep-fried King Prawns with Tomato Sauce 5/5

One of the standout dishes for me was the Deep-fried King Prawns (茄汁干煎虾碌) slathered in a lip-smacking tomato sauce. The prawns were massive, cooked to bouncy perfection with a delightful firm bite. But the real star was the sauce, which is a tangy, sweet, and savoury tomato glaze that beautifully coated the crustaceans. It's a timeless classic done right.

Poached Mustard Green with Dried Shrimp, Dried Scallop and Minced Pork in Superior Broth 4/5

As a Teochew, I was particularly excited about the Poached Mustard Green with Dried Shrimp, Dried Scallop and Minced Pork in Superior Broth (虾干上汤瑶柱肉松浸大芥菜). Mustard green can be divisive due to its bitter notes, but it was perfectly poached here, retaining a gentle crunch while mellowing its bitterness. The superior broth, enriched with dried shrimp, dried scallops, and minced pork, added a deep umami flavour. I was especially impressed by the enormous dried shrimp imported from Hong Kong. It is a rare treat that elevated the dish even more.

Traditional Yuan Yang Fried Rice 4/5

The Traditional Yuan Yang Fried Rice (太极鸳鸯饭) brought back a wave of nostalgia. A staple at Hong Kong wedding banquets in the 1970s, Yuan Yang Fried Rice reflects the East-meets-West influences of the era. The egg fried rice is topped with two sauces: one red, tangy, tomato-based sauce with shredded chicken and onions, and the other a creamy white sauce with prawns and peas, arranged in a symbolic yin-yang pattern. It's visually striking, comforting, and full of flavour, a perfect representation of cultural harmony.

Deep-fried Water Chestnut Cake 4.5/5

Light, crispy, and slightly chewy inside, the Deep-fried Water Chestnut Cake (酥炸马蹄条) was a delightful way to end the meal. It offered a gentle sweetness and a lovely contrast of textures, making it an excellent traditional dessert. To wrap things up, we were served a warm bowl of Boiled Sweetened Beancurd Skin with Gingko Nuts and Quail Egg (腐竹白果鸡蛋糖水). Smooth, nourishing, and subtly sweet, it was the perfect closing note to a beautifully curated meal.

Boiled Sweetened Beancurd Skin with Gingko Nuts and Quail Egg 5/5

Shang Palace's 54th Anniversary Menu is more than just a culinary offering. It's a heartfelt tribute to tradition, culture, and the passage of time. Chef Daniel Cheung has masterfully revived these dishes with care and precision, letting each plate tell a story from the restaurant's illustrious past. Whether you're a long-time fan or a newcomer, this limited-time menu is a chance to taste the legacy of one of Singapore's most iconic Cantonese dining institutions.

Note: This is an invited tasting.


Shang Palace
22 Orange Grove Road
Singapore 258350
Tel: +65 6213 4473
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Mon-Fri: 12pm - 2.30pm, 6pm - 10pm
Sat-Sun: 11am - 3pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to destination. Journey time about 23 minutes.[Map]

Great Nanyang (大南洋) @ Geneo - Nostalgic Buns, Rojak & Penang Flavours Near Kent Ridge MRT Station

Great Nanyang (大南洋) has unveiled its latest outlet at Geneo, conveniently located next to Kent Ridge MRT station. Staying true to its nostalgic charm, the new space is decked out in retro touches, evoking the warm familiarity of old-school kopitiams. What makes this outlet special? Not just the vintage aesthetics, but exclusive menu items and merchandise that give fans even more to explore.

Mashed Taro Steam Bun 4/5

We began our meal with a colourful array of steamed buns, each with a unique filling that pays tribute to both traditional and playful local flavours. The highlight among the buns was the Mashed Taro Steamed Bun ($4.80). The filling was creamy and smooth with a natural taro flavour that wasn't overly sweet. Encased in a soft, fluffy bun, it was comforting and nostalgic. It is a true crowd-pleaser.

Bak Kwa Chicken Floss Steam Bun 3.8/5

Bak Kwa Chicken Floss Steam Bun ($5.80) is an inventive bun that combines two festive favourites: bak kwa and chicken floss. Reminiscent of Chinese New Year snack pairings, this creative take worked surprisingly well. The smoky sweetness of the bak kwa paired nicely with the savoury floss, delivering a delicious umami bite.

Peanut Butter Steamed Bun 4/5

Otak-Otak Steam Bun 4/5

The Peanut Butter ($3.50) and Otak-Otak ($4.80) versions are excellent choices for those who prefer something more classic. The peanut butter bun was rich and gooey, while the otak-otak version had just the right level of spice and fishiness to satisfy without overwhelming.

Traditional Kaya Butter Toast 4/5

A staple of local breakfasts, the Traditional Kaya Butter Toast ($2.70) didn't disappoint. The bread was crisp on the outside, slathered with fragrant house-made kaya and thick, cold slabs of butter that melted slightly on contact. It was simple, nostalgic, and perfect.

French Toast 4/5

The French Toast ($4.50) offered a slightly richer take, with slices dipped in egg before being pan-fried to golden perfection. Paired with a sweet kaya dipping sauce, it made for a satisfying midday snack or light breakfast.

Fresh Fruit Rojak 3/5

One of the unique offerings at this outlet is the Fresh Fruit Rojak cart, where diners can handpick fruit skewers at $1.50 per stick. Once assembled, the fruits are tossed in a bold, punchy rojak sauce that balances sweetness, tartness, and spice. It's light, refreshing, and great for sharing.

Penang White Curry Noodle 3.5/5

The hearty bowl of Penang White Curry Noodles ($8.90) comes with a combination of yellow noodles and beehoon, swimming in a creamy, coconut-based broth. Topped with taupok, fishballs, and prawns, the dish was satisfying on its own, but really came alive with the addition of their in-house chilli paste, which brought out the full complexity of the curry.

Chicken Berempah Leg Nasi Lemak Kukus 4/5

Served with steamed nasi lemak rice, the Chicken Berempah Leg Nasi Lemak Kukus ($8.90) featured boneless chunks of chicken leg marinated in a fragrant blend of Malay spices, then deep-fried until crispy on the outside and tender within. Accompanied by peanuts, sambal, and a fried egg, this was a fulfilling one-plate meal with bold, aromatic flavours.

Nanyang Style Dry Curry Prawns 4.8/5

If you're dining in a group, there’s an extensive selection of cooked dishes perfect for communal feasting. We tried a few standouts:

Served with five large prawns, the Nanyang Style Dry Curry Prawns ($18) was a flavour bomb. The dry curry was aromatic, thick, and spicy, coating each prawn in a fragrant gravy that demanded extra rice. It was deeply satisfying. This is a must-order.

Sambal Kang Kong 4.2/5

Classic and well-executed, the Sambal Kang Kong ($8.80) was stir-fried in a robust sambal belacan, giving it a spicy and savoury kick while maintaining its fresh crunch.

Penang Asam Curry Fish Head 4.5/5

The Penang Asam Curry Fish Head ($32.80) is an impressive claypot dish brimming with flavour. The asam curry was wonderfully tangy, with a gentle heat that teased the palate. The fish head was fresh and meaty, surrounded by a medley of lady fingers, brinjal, long beans, and tomatoes. Every bite was hearty, bold, and comforting—the kind of dish that makes you reach for extra rice just to mop up the sauce.

Great Nanyang at Geneo is more than just a place to eat. It's a nostalgic trip down memory lane with creative modern twists. From playful steamed buns and toast sets to flavourful nasi lemak and claypot fish head curry, there's something for every appetite. Whether you're popping in for breakfast or gathering with friends for a full meal, this outlet delivers warmth, flavour, and a delightful dose of nostalgia.

Note: This is an invited tasting.


Great Nanyang (大南洋)
Geneo
1B Science Park Drive
#B1-32
Singapore 119315
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Nearest MRT: Kent Ridge (CC Line)

Opening Hours:
Daily: 8am - 830pm

Direction:
1) Alight at Kent Ridge MRT station. Take Exit E. Walk to destination. Journey time about 3 minutes. [Map]

Beok Private Dining - Natural Flavors Through Korean Contemporary Cuisine

Singapore's private dining scene continues to thrive with inventive concepts, and one of the rising stars is Beok Private Dining. Launched in May 2023, Beok offers a unique perspective on contemporary Korean cuisine, infusing traditional elements with modern interpretations in a refined, intimate setting. I finally had the chance to pen down my experience from a visit sometime back when I indulged in their carefully curated Autumn menu.

Makgeolli Bread with Smoked Purple Sweet Potato Butter 4.2/5

The evening began on a promising note with Makgeolli Bread and Smoked Purple Sweet Potato Butter. The bread, soft with a pleasant chew and gentle rice fragrance from the makgeolli, was beautifully elevated by the subtly sweet and smoky butter. It was a warm, comforting introduction to the meal.

Salt-grilled Prawn 4/5 and Bingtteok 4.2/5

Next came a duo of small bites – the Salt-grilled Prawn and Bingtteok. The prawn was fresh and plump, paired with a Fuji apple and lime chojang jelly that delivered a bright medley of acidity and sweetness, teasing the palate with layers of texture. The Bingtteok, a buckwheat pancake topped with kombu and finely shredded white radish, was a lovely surprise. Earthy and umami-rich with a gentle bite, it played beautifully between savoury and refreshing.

Gam Endive Muchim 3/5

The following dish, Gam Endive Muchim, was probably the most restrained in flavour. Slightly bitter endive leaves were dressed in a date-anchovy sauce and topped with biltong and a jujube chip. The textures were interesting, but overall it leaned towards a clean, minimalist profile.

Haemul Tang 4.2/5

Things took a heartier turn with the Haemul Tang, a spicy seafood broth that arrived brimming with flavour. Half-dried mussels, flower crab, and butternut squash added depth and sweetness to the umami-rich broth. It was warm, soothing, and satisfying.

Perilla Noodle 4.5/5

A standout of the night was the Perilla Noodle. The hand-pulled buckwheat noodles were silky yet toothsome, swimming in a nutty, aromatic broth enriched with perilla oil. Garnished with cucumber, nuts, and a touch of jalapeño for a bit of heat, this dish was layered, fragrant, and completely moreish.

Sutbul Moksal 4.2/5

Sutbul Anchang 4.5/5

The centrepiece of the meal came next – grilled meats cooked over binchotan charcoal. First, the Sutbul Moksal, featuring Australia Bangalow sweet pork collar, was well marinated and charred just right, paired with sweet potato leaf jangajji for a tangy counterpoint. Then came the Sutbul Anchang, showcasing a marbled MB7/8 Tajima Wagyu outside skirt, grilled to a perfect medium rare. Juicy, tender, and full of umami, it was easily the highlight among the proteins. That said, the portions were rather petite – each diner only got a small tasting portion, which left us craving a bit more.

Mushroom Gondre Sotbap 4.2/5

Pickles and Soup

To round out the savouries, we had the Mushroom Gondre Sotbap – a comforting bowl of multigrain Korean rice infused with wild thistle and topped with autumn mushrooms. Earthy and nutty, it showcased the beauty of simplicity. A side of soup and house pickles helped cleanse the palate and tie everything together.

Bam & Bac 4/5

Dessert came in the form of Bam & Bac, a delicate and well-composed plate featuring firm yet smooth chestnut yanggaeng, sweet poached pear, a scoop of ice cream, and an artistic fallen leaves tuile. It was a sweet ending with finesse – not too rich, but well-balanced and satisfying.

Overall, Beok Private Dining offers a unique and thoughtful exploration of Korean cuisine beyond the usual fare. The dishes are artfully plated, flavourful, and well-curated, with an elegant progression from start to finish. While some plates felt a little restrained and a couple of portions modest, the overall experience was intimate, elevated, and reflective of the Chef's evolving interpretation of Korean flavours. It is a gem worth experiencing for anyone seeking modern Korean fare with soul.


Beok Private Dining
Farrer Road
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