Si Chuan Dou Hua presents an exclusive menu of vintage dishes

Celebrating another milestone with Si Chuan Dou Hua at PARKROYAL on Kitchener Road, Executive Cantonese Chef Leung Wing Cheung looks back at 12 illustrious years with the popular restaurant by bringing us on a gastronomic journey back in time to his hometown of Guangdong, China.

Launching the exclusive Chef Leung’s 12th Anniversary: A Classic Feast to mark the anniversary, the special showcase will feature 12 rare and vintage Cantonese and Sichuan dishes from Chef Leung’s acclaimed repertoire, an arsenal built over 45 years of culinary experience.


, Si Chuan Dou Hua presents an exclusive menu of vintage dishes


Appearing on Si Chuan Dou Hua’s menu for the first time, the 12 dishes will embody the essence of Chinese cooking, bringing all five flavours together in a perfectly balanced medley of dishes fit for communal dining.

Presenting a clever take on har gao, the Wok-Fried Squid Stuffed with Prawn Paste, Bi Feng Tang Style borrows the shape of sun-dried squids as its main vessel, while the Stewed Seafood with Assorted Vegetables and Crystal Vermicelli Served in Casserole offers a family-friendly all-in-one casserole with dried shrimps, fish beancurd, squid, broccoli, and Chinese luffa.

A luxurious claypot dish, the Slow-Cooked Roast Duck with Sea Cucumber and Shrimp Roe was once popular amongst royalty and noblemen for its rich flavour and meticulously basted duck. Using the exact same Si Chuan recipe as the ones from Chef Leung’s childhood, indulge in bold flavours of authentic Boiled Sliced Venison with Spicy Chilli Sauce.


, Si Chuan Dou Hua presents an exclusive menu of vintage dishes


Seafood lovers will enjoy the Poached Giant Garoupa Fillet with Luffa Melon in Fish Stock, where you’ll taste comforting bowls of broth sweetened from long hours of simmering with fish bones and meat, as well as the traditionally festive Sauteed Minced Fish with Celery, Honey Peas, Celtuce and Bell Pepper.

Other mouth-watering stars to look forward to include the Steamed Kampong Chicken with Fragrant Scallion Oil, Pan-Fried Minced Pork with Salted Fish, Poached Tianjin Cabbage Topped with Dried Shrimp and Conpoy in Superior Stock, Sauteed Egg with Kurobuta Honey Pork, Pan-Fried Tofu Stuffed with Minced Fish Paste in XO Sauce, and Wok-Fried Rice Noodles with Sliced Wagyu Beef and Bitter Gourd.

From now till May 31, diners also get to enjoy a “Buy-3-Free-1 / Buy-6-Free-2” promotion with any orders from the Chef Leung’s 12th Anniversary menu.


To find out more, head over to Si Chuan Dou Hua’s website here now.