Thursday, September 20, 2018

Si Chuan Dou Hua @ PARKROYAL on Beach Road - 100 Sichuan Delights, 1 Gastronomic Feast

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The popular '100 Sichuan Delights, 1 Gastronomic Feast' at Si Chuan Dou Hua, PARKROYAL on Beach Road is back for the third consecutive year from 15 September to 31 December 2018. Many diners still have the perception that Sichuan cuisine is all mala and spicy. Let the promotion take you on an educational gastronomic journey through a showcase of 105 dishes in 25 different Sichuan flavours, beyond the sterotype understanding of Sichuan cuisine.

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The a la carte buffet this year will features 105 dishes in 25 different Sichuan flavours. The buffet is priced at $58++ per adult and $29++ per child, which is available for both lunch and dinner. A minimum of four diners is required to dine for the promotion. American Express and UOB Cardmembers will get to enjoy 15% savings on the a la carte buffet.

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Something new for this year promotion is the Whisky pairing For an additional $30, guests can enjoy a whisky flight tray comprising of AUCHENTOSHAN 12 Years Old, Three Wood and 18 Years Old.

Obviously I am able to complete savouring all 105 dishes. I think I tried around 80 dishes. I will recommend some of the favourite dishes I have tried, giving you a glimpse into the different flavours of Sichuan cuisine.

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Sliced Pork in Garlic and Chilli Sauce 4.2/5

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Chilled Chicken with Spicy Bean Paste 4.5/5

Starting with some flavours that are more familiar to our palate is the Sliced Pork in Garlic and Chilli Sauce, Minced Meat Dumpling in Chilli Oil and Chilled Chicken with Spicy Bean Paste which showcases the use of garlic and chilli sauce, chilli oil and mala in Sichuan cuisine.

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Fresh Prawns in Tomato Sauce 4/5

It is not all about chilli and spicy in Sichuan cuisine. It uses tomato sauce in their cooking too. This can be seen in the dish, Fresh Prawns in Tomato Sauce.

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Chilled Cucumber Strips in Sweet and Sour Sauce 4.2/5

Demonstrating how sweet and sour sauce is used in Sichuan cuisine is the Chilled Cucumber Strips. It is a very refreshing dish more like a cold starter.

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Diced Chicken with Dried Chilli and Cashew Nuts 3.5/5

Diced Chicken with Dried Chilli and Cashew Nuts is a common dish in Singapore but little may know that it plays a part of Sichuan cuisine and it is categorized under the use of Sichuan pepper.

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Mini Octopus with Exotic Sichuan Sauce 4.2/5

Probably not known to many is the exotic Sichuan sauce that is paired with the Mini Octopus. The sauce is salty, sweet, numbing, spicy, sour, fresh and fragrant. It is like a master sauce that encompassed all the flavours of Sichuan cuisine and goes with anything and everything.

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Boiled Fresh Sliced Fish with Minced Sichuan Pepper Sauce 3.5/5

Love how the minced Sichuan pepper sauce complement the freshly Boiled Sliced Fish that is cooked to a beautiful soft and tender texture.

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Stir-fried Shredded Pig's Stomach with Garlic 3/5

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Spinach with Ginger Sauce 4/5

Showcasing the freshness of the ingredients by just using saltiness to bring out the nature flavours is the Stir-fried Shredded Pig's Stomach with Garlic. For something light and non spicy, one can go for the Spinach with Ginger Sauce.

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Monkey's Head Mushroom with Garlic and Chilli Sauce 4.5/5

A crowd favourite is the Monkey's Head Mushroom with Garlic and Chilli Sauce. The mushroom has a enjoyable textural bite to it which is accentuated by the aromatic minced garlic with chilli sauce.

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Pan-fried Pancake with Onion 4/5

Pan fried to a golden brown with a slight crispiness on the exterior is Pancake with Onion, stuffed with fragrant spring onion.

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Taro and Mushrooms with Sweet Bean Sauce 4.2/5

The Taro and Mushrooms with Sweet Bean Sauce is a delectable dim sum like dish, with the sweet sauce bringing out the distinct flavours of the yam and mushroom.

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Honey-glazed Sliced Lotus Root 3.5/5

As for dessert, diners can try the Honey-glazed Sliced Lotus Root which is swet and crunchy. If you have limited stomach space, I would recommend going for the Homemade Fine Bean Curd in Hot and Spicy Stock. The fragrant of the hot and spicy stock will blown your mind.

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Homemade Fine Bean Curd in Hot and Spicy Stock 4.8/5

As I mentioned earlier, I could not try all the 105 dishes. I am also unable to feature every dish on my blog. Hopefully I manage to give you a glimpse of the different flavours in Sichuan cuisine and it is not just about spicy and mala. To find out more about Sichuan cuisine, I would recommend you to make a reservation and discover it yourself.

Note: This is an invited tasting.


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

Opening Hours:
Daily: 1130am - 1030pm

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]

Wednesday, September 19, 2018

Edge @ Pan Pacific Singapore - Launches Brand New Sunday Champagne Brunch Experience

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Following a revamp in the Sunday Champagne Brunch buffet, Edge at Pan Pacific Singapore presents a refreshed selection of signature premium delights. From 2 September 2018 onwards, diners get to indulge in a brand-new brunch experience with an extensive spread of local and international delicacies from seven interactive live food theatres housing sixteen stations which span around the huge dining hall. The astounding theatrical epicurean journey is complemented with unlimited Veuve Clicquot Champagne, Botanical Gin Cocktails and uplifting live music.

cooking demo

To elevate diners’ brunch affair over at Edge, there are 2 additional new activities – cooking demo (2pm-230pm) where guests can look forward to learning how to cook a highlight from the Sunday Brunch spread including the Coriander Crab Cake with Curry Mayo and Sticky Date Puddng; and cocktail making demonstration (1pm-130pm) where the mixology will guide guests through on how to make their own cocktails at home.

Charcoal waffles with smbal lobster
Charcoal Waffles 4.2/5

To kickstart the feast, I had the new western signature highlights featuring the Charcoal Waffles station - served with Sambal Boston Lobster, spinach leaf and hollandaise sauce. There is also the choice of Charcoal waffles with deep fried baby squids and egg atop. Slice through the egg and watch that runny golden egg yolk soak up the crispy fluffy waffles.

Cold Angel Hair Pasta with Caviar
Cold Angel Hair Pasta with Caviar 4.2/5

Next, I had the Cold Angel Hair Pasta with Caviar. Perfectly al dente and flavourful, I had more than one of those delicate single-serving portions.

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Beetroot Barquette Avocado Tuna Melt 4/5

An interesting item on the menu - the Beetroot Barquette Avocado Tuna Melt features lusciously creamy tuna, avocado and cheese sandwiched in between pillowy fluffy beetroot flavoured bread. Although the beetroot taste might not be as distinct, the scrumptious fillings still render the dish palatable.

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For the meat lovers, dive right into their irresistible cuts ranging from Frenchened Lamb Rack with Herb Crust, Roast Duck, Mustard Roast Beef Prime Ribs Bordelaise, as well as the Deep Fried Whole Spring Chicken with Herbs and Garlic.

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Roast Duck 4.2/5, Roast Char Siew 4.2/5

There is also the live noodle making station with a roast meat section just beside. It includes favourites such as the sliced Roast Duck and Char Siew, which boasts a tender, melt-in-the-mouth texture.

Wagyu beef, salmon, scallop

Don’t forget the meats/seafood section at the other side of the hall, where diners get to enjoy Wagyu Beef, Salmon and Seared Hokkaido Scallops prepared freshly on the spot when diners hand their number tags to the friendly station staff.

Signature Mushroom Ravioli
Signature Mushroom Ravioli 4.2.5

Squid Ink Pasta with Uni
Squid Ink Pasta with Uni 4/5

Surfing further down the buffet line got us to the pasta selection such as the Signature Mushroom Ravioli and Squid Ink Pasta with Uni. The ravioli boasts a tougher al dente texture with an aromatic mushroom fragrance, while the squid ink pasta complemented with fresh uni has a slight spice to it to add on a different taste dimension.

Kimberly Street Kway Chap
Kimberly Street Kway Chap 3.8/5

A presentation of new Asian highlights include the thai favourites of Seafood Pad Thai and Grilled Pork Belly Skewer, as well as the Penang delights – Kimberly Street Kway Chap, which was filled with generous ingredients in the bowl.

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Desserts 4.2/5

No buffet is complete without desserts. Here at Edge, it sets a promising exemplar of a dessert heaven with its magnificent display of sweet treats at Edge’s dessert theatre. It includes a new selection of Jumbo desserts such as the Giant Chouc Puff, Giant Pastry Burger and Giant Apple Tart Tartin, as well a wide variety of mouth-watering cake flavours such as the Red Velvet, Mango Passionfruit, Blackforest, Rainbow Cake.

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Waffles 4.2/5

Not to be missed among their dazzling myraid of desserts is the Waffles. Boosting an extremely crispy exterior and fluffy buttery insides, the waffles is best paired with their ice cream selections.

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Macarons 4/5

The Macarons counter presents a gorgeous colourful array of macarons with flavours such as the raspberry, passion fruit, earl grey and vanilla.

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The young ones will be especially pampered with the selection of Kids’ Desserts that features a Cotton Candy machine and “Pierrot Gourmand” Gummy Display. There is a spiral chocolate fountain housed in a corner, where diners can dip a variety of condiments on a stick and indulge in sweet chocolatey bliss.

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Sunday Champagne Brunch
Date: Every Sunday
Time: 12pm - 330pm
Prices:
• SGD208 per adult, includes unlimited Veuve Clicquot Rosé Champagne, selection of red and white wines, selected beers and cocktails, Botanical Gin Cocktails, fresh juices and soft drinks
• SGD188 per adult, includes unlimited Veuve Clicquot Brut Yellow Label Champagne, selection of red and white wines, selected beers and cocktails, Botanical Gin Cocktails, fresh juices and soft drinks
• SGD128 per adult, includes unlimited fresh juices, soft drinks, coffee and tea
• SGD64 per child (six to 12 years old), includes unlimited fresh juices, soft drinks, coffee and tea

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


The Edge
Pan Pacific Hotel Singapore
Level 3
7 Raffles Boulevard
Singapore 039595
Facebook
Website
Nearest MRT: Promenade (CC Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 630pm - 1030pm
Sun: 12pm - 4pm, 630pm - 1030pm

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