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.
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
