Celebrate a Stunning Refreshed Look with Si Chuan Dou Hua Restaurant at PARKROYAL on Kitchener Road

Published - 16 January 2021, Saturday

Si Chuan Dou Hua Restaurant at PARKROYAL on Kitchener Road Celebrates a stunning refreshed look and new masterpieces on the menu.

This year marks a proud milestone for Si Chuan Dou Hua Restaurant at PARKROYAL on Kitchener Road as it reveals the first grand makeover since its establishment in 2011. Well-loved for classic Cantonese and Sichuan specialities expertly created by Executive Cantonese Master Chef Leung Wing Chung 执行广东主厨梁永祥师傅 – who boasts over 40 years of experience in Chinese cuisine – and his accomplished team, this stalwart establishment is undoubtedly the hidden gem that sparkles in Singapore’s heritage Little India enclave.

Diners can select all new Cantonese-style creations that are hallmarks of culinary tradition, requiring considerable skill, creativity and experience to execute. These are available alongside comforting Sichuan favourites for a truly outstanding dining experience enhanced by warm and knowledgeable service, and the familiar presence of a Tea Master who skillfully pours tea through a long-spout pot

The Cantonese and Sichuan journey begins at the eye-catching entrance where one is immediately drawn to the traditional Chinese ‘Shan Shui’ landscape painting within a full moon that depicts mountains, a flock of birds and a passing boat. This tranquil scene is framed by timbre panels cleverly placed to resemble the gradient of mountains.

So Chuan Dou Hua

Image: Steamed Eel on Pumpkin with Superior Dried Scallop, Sakura Shrimps and Prawn Roe Sauce SGD22, good for 1 person​

The moon also symbolises reunion, abundance and harmony. Most significantly, this restaurant is where loved ones can partake in a cosy gathering over an excellent meal. Dark wood furniture is complemented by splashes of bold colour on the walls, and vermillion ‘brushstrokes’ on the carpet.

Opting for the uncommon eel for his version of a classic steamed fish, (pictured above) Chef ups the ante by perching it on top of a perfectly steamed pumpkin for a smooth texture dimension and pop of colour, and crowning it with a mix of homemade crispy soybean crumbs, conpoy, sakura ebi and ebiko (shrimp roe) that is beguilingly umami. The dish is then finished with superior soy sauce.(SGD22, good for 1 person)

Also, the Stir-Fried Sliced Pork with Leek in Spicy Sauce (SGD22, 33, 44) is a traditional twice-cooked Sichuan dish that involves simmering pork belly, before it is sliced and stir-fried with hot bean and broad bean pastes, garlic and leek, while the Signature Bean Curd Medley (SGD26, 39, 52, right) is an impressive tower comprising homemade beancurd and deep-fried purple rice tofu, topped with homemade minced meat sauce.

INFORMATION

a. 181 Kitchener Road, Singapore 208533

e. douhua.prskt@parkroyalhotels.com

t. +65 6428 3170

w. sichuandouhua.com

s. www.facebook.com/sichuandouhua/

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Richard

  • 3716 comments
  • ELITE
RATED 7.5 / 8
Si Chuan Dou Hua Restaurant at PARKROYAL on Kitchener Road Celebrates a stunning refreshed look and new masterpieces on the menu.

Sylvia Fernandes

  • 391 comments
  • ELITE
RATED 7 / 8
As the end of year celebrations recede in the background and Chinese New Year (CNY) looms, Si Chuan Dou Hua Restaurant is all set and ready to go. This hidden gem that has just been through a grand makeover boasts classic Cantonese and Sichuan food, with unique dishes that are second to none.

Located in the Parkroyal on Kitchener Road, this sprawling restaurant is helmed by Executive Cantonese Master Chef Leung. One look at the menu and I detected a healthy tone to it, which was affirmed.

Much to my delight the CNY period for Si Chuan Dou Hua begins from 11 January and stretches through to 26 February, which means the Exotic Garden with black truffle Lo Hei is available for a long stretch and daily too.

For those of you who are not familiar with this CNY delight, it is also known as a Prosperity Toss that shows itself but once a year. A ritual adopted in Singapore, this involves a group of people gathered around a massive plate.

Tossing its contents up in the air while verbalising auspicious phrases, before eating it. Served in such dramatic style, this Lo Hei was the best I had ever had. Cool and refreshing, it wasn’t sickeningly sweet like the usual fare I have had over the years. Condiments tossed in step-by-step were also exquisitely fine.

This introduction into Chef Leong’s artistry continued with steamed eel on a bed of pumpkin with dried scallops, Sakura shrimps and prawn roe sauce. His ingenious dish was a huge serve and to this end, it was obvious that we were in for generous portions.

In line with CNY customary dishes, the duet of traditional crispy chicken was stuffed with glutinous rice, goose liver and waxed meat. It was done as two different styles, presented separately.

Wow! This was truly awesome – a totally different take on a dish I have had since growing up, when I joined Chinese family friends at their reunion dinner. To me, these dishes had such flair in diversity, with traditional lines running through them.

This was the difference that set Si Chuan Dou Hua apart from any other Cantonese restaurant I had ever been to. Unfortunately, the eel and chicken dishes are not included in the CNY menu and will only be available on the a la carte menu after the 26 February.

A good reason to visit Si Chuan Dou Hua again and very well worth it! They were certainly treats to savour and our meal was nowhere near the end yet.

As the stir-fried sliced pork with leek in spicy sauce arrived, I felt comforted by the familiarity of something I knew and loved. It was a must-have dish that I always ordered when at a Sichuan restaurant.

For bean-curd lovers, Chef Leong at Si Chuan Dou Hua makes it in-house. With four varieties of bean-curd served including a purple rice one, this dish highlighted the many textures and tastes of bean curd.

As a finale to this stunning meal, one would expect a noodle or rice of sorts. True to expectation a crispy brown rice with two-head abalone in superior stock was cooked and served at the table.

Looking at the heaviness of this last dish I said to myself there was no way I could eat that. I had reached my threshold, or so I thought! One mouthful and oo-la-la!

The seafood stock was so rich in flavor that it was so hard to resist. I devoured every bit of that bowl of rice. Now I know what a python must feel after it’s catch!

A serious eating extravaganza if you are up for it. I would say book in to secure your special dates over CNY or if you care to have a dim sum feast which is also on offer at lunch, it is well priced at $46++ per adult on weekdays.

Gong Xi Fa Cai to all!

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