Si Chuan Dou Hua Reopens at PARKROYAL on Beach Road with Updated New Menu
Diners seeking a blend of Cantonese barbecue meats and authentic Sichuanese cuisine can now enjoy these delights at Si Chuan Dou Hua, located in PARKROYAL on Beach Road. The restaurant has reopened its doors recently, following extensive kitchen renovat…
Diners seeking a blend of Cantonese barbecue meats and authentic Sichuanese cuisine can now enjoy these delights atSi Chuan Dou Hua, located in PARKROYAL on Beach Road. The restaurant has reopened its doors recently, following extensive kitchen renovations.
Guests can explore new features including a retail shelf showcasing a variety of tea selections, an alfresco area ideal for evening beer and Sichuan skewers, and elegant High Tea sets available in the Tian Fu room.
The renovated main dining area presents an enhanced menu, combining beloved barbecue meats from the former Si Chuan Dou Hua at PARKROYAL on Kitchener Road with new authentic Sichuan dishes crafted by Chinese Head Chef Dave Lai.
The refreshed menu promises a flavourful journey, utilising quality spices and ingredients to offer a taste experience that covers all five senses. We were invited for a dinner tasting and these were the items we sampled, including highlighted new dishes such as the vapour-steamed quail soup with Matsutake mushrooms and their signature barbecue meats:
Vapour-steamed Quail Soup with Matsutake Mushrooms - quail is used here instead of chicken or other poultry as Chef Dave found them not to be of his high standard expectation to brew the best soup flavours
Braised Sea Cucumber in "Da Qian" Sauce - the spikes seen on the sea cucumber is an indicator that the choicest ingredient is used for this dish
Fried Crispy Iberico Pork
Stir-fried lily bulbs, asparagus, Chinese yam, macadamia and black fungus with black truffle
Stir-fried Australian lobster with bean curd in spicy sauce served with rice
Sichuan jelly with mixed nuts on crushed ice
As you can see from the featured new signature dishes, not all items are hot and spicy as is typically expected of Sichuan cuisine. We particularly enjoyed the vapour-steamed quail soup which traps in and retains the full flavours of the choice ingredients used and the rich, full-bodied braised sea cucumber.
For fans of Si Chuan Dou Hua, authentic Sichuan cuisine or Chinese fine dining, do check out the newly reopened Si Chuan Dou Hua at PARKROYAL on Beach Road.
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