The Si Chuan Dou Hua group of restaurants is renowned for the quality and authenticity of its Sichuan and Cantonese dishes. Since its inception in Singapore in 1966, the group has successfully built a regional presence in Japan, Malaysia, and Myanmar through its stable of six restaurants. The exceptional dining experience is complemented with a skilled Tea Master who combines acrobatics, gymnastics, and dance in the traditional art of tea-pouring, as well as a selection of more than 30 types of premium Chinese teas from the adjoining Tian Fu Tea Room.
During this time, Si Chuan Dou Hua at PARKROYAL on Kitchener Road presents a whole new 6 Course Set Menu, at SGD 68 per person, available daily from 13 February 2017 to 30 April 2017 for both lunch and dinner.
Executive Cantonese Chef Leung Wing Chung has curated a six-course menu that features ingeniously complementing dishes such as the "Art of Dim Sum", consisting of popular dim sum dishes: Siew Mai with Abalone, Truffle Xiao Long Bao, Prawn Dumpling, Spicy Chicken, Yam and Beancurd Skin with Dried Chili, Nostalgic Pork Belly Baked Bun, Fragrant Yam Cake with Waxed Meat, and Marinated Rice Noodles with Shredded Duck.
The "Combination of Four Delicacies" features Si Chuan Dou Hua's signature sliced Suckling Pig, Chilled Chicken in Spicy Bean Paste, Wasabi Mushroom, and Marinated Jelly Fish.
Chef Leung's ambrosial Double-boiled Cartilage Soup with Fish Maw packs lots of flavors from the seven to eight hours of work over the constant fire. This wholesome soup is both tasty and nourishing.
For a Chinese, a fish dish is essential on the menu and Chef Leung has selected the Korean Turbot for this set menu. Turbot is well liked and known as a luxurious choice of fish. To highlight the delicate flavor and bright white flesh, the "Hong Kong" Steamed Sliced Turbot Fish in Soy Sauce" delivers the freshness of the dish at its best with white and firm flakes.
The Signature Bean Curd Medley is as might as the name sounds. This dish is the perfect combination of the various forms of bean curd – bean curd, bean curd skin and yellow soybeans along with vegetables and minced meat.
One key highlight of the set menu will be the inaugural appearance of Chef Leung's new creation, Fish Paste "Mee Sua" Soup in "Shun De" Style. This dish is presented in Gueridon Service where guests can witness the generous serving of fish paste made with Mud Carp, Pearl Group and black moss, cooked to perfection in flavorful fish broth boiled for several hours with soybean – complete with sakura prawn and thin salted noodles.
The Dessert Fantasy is a refreshing way to end the scrumptious meal in an oriental setting. Take a short walk to the dessert counter and guests can enjoy a series of sweet treats to their heart's content. Served in a free-flow buffet style, that means an unlimited serving of Si Chuan Dou Hua's Homemade Bean Curd with Wolfberry.
From 13 February 2017 to 30 April 2017 for lunch and dinner, enjoy a special offer at SGD 78 for two with a minimum four persons. Gather your loved ones for a deluxe dining experience at Si Chuan Dou Hua sans burning a hole in your pocket.
Si Chuan Dou Hua Restaurants
PARKROYAL on Kitchener Road
181 Kitchener Road
Nearest MRT: Farrer Park
RSVP: (+65) 64283170
11.00am – 11.00pm (Everyday)
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