Si Chuan Dou Hua Restaurant at Parkroyal on Beach Road – a pioneering establishment in Singapore’s Sichuanese cuisine space since its inception in 1996 – has emerged from its grand kitchen makeover with reinvented staples and all-new dishes.
Cantonese roasts ranging from the classic trio of crispy pork belly, sweet-savoury char siew and roast duck to a magnificent whole suckling pig are now available at the restaurant for the first time ever. The roasts are prepared by Si Chuan Dou Hua’s very own barbecue chef daily in strict accordance to time-honoured recipes and traditions. Previously, these barbecued meats were offered at the now-closed Kitchener Road outlet.
That’s not all – Chinese head chef Dave Lai, a culinary maestro with 25 years of experience in Cantonese and Sichuan flavours, has also introduced an array of new dishes to celebrate the restaurant’s facelift.
Expect fine seasonal ingredients uplifted by an exacting spice combination informed by the chef’s upbringing in his hometown of Sichuan.
The restaurant’s new offerings kick off with a healthful Vapour-Steamed Quail Soup with Matsutake Mushrooms, where fowl and fungi come together under immense heat and pressure to yield a rich, concentrated broth at once clear, nourishing and deeply flavourful.
Novel bounties from the ocean include the Stir-Fried Lobster with Bean Curd in Spicy Sauce, which takes the Sichuan classic of mapo tofu and uplifts it with the sweetness of springy lobster; the Braised Sea Cucumber in “Da Qian” Sauce, a hearty, umami-rich stew said to have been created by prodigious Chinese artist Zhang Da Qian; and Stir-Fried King Tiger Prawns with Sichuan Spicy Bean Paste Sauce and Crispy Rice Bubbles, another reinvented traditional dish with flairs like massive tiger prawns and crispy rice bits in lieu of the usual dried chilli flakes.
There’s also the Fried Crispy Iberico Pork tossed with a blend of fragrant herbs and spices – the perfect companion for a mug of beer or three – as well as the Sichuan summer staple of Sichuan Jelly with Mixed Nuts on Crushed Ice for a sweet, refreshing finish.
If that isn’t enough to get your mouth-watering, this last titbit might do it for you – UOB, AMEX, DBS/POSB, HSBC, and ICBC Cardmembers stand to enjoy 15 percent off a la carte food items (terms and conditions apply).
Even the tea room has been given a makeover. The Tian Fu Tea Room is a place to immerse yourself in complete peace and zen, and enjoy fine Chinese the traditional way – perfect for a midday break (available daily from 2.30pm to 5.30pm). The room now features a retail area for tea enthusiasts and guests where tea sets or tea leaves can be purchased for enjoyment in the comfort of their homes.
Si Chuan Dou Hua Restaurant at Parkroyal on Beach Road is at 7500 Beach Road, Singapore 199591.
