Authenticity is often the benchmark that defines good food.
Therefore, when it comes to the iconic status of Cantonese and Sichuan cuisines, Si Chuan Dou Hua Restaurant at PARKROYAL on Kitchener Road, Singapore stands proudly at the top.
When you enter the restaurant with a classic oriental décor, you would find an eye-catching entrance with Chinese ‘shan shui’ landscape depicting a full moon.
Expect a memorable selection of Cantonese-style creations, comforting Sichuan favourites, dim sum feast, alongside skillful tea services.
At the helm of all the preparations in the kitchen is Executive Cantonese Chef Leung Wing Cheung and team.
Check out these recommendations from Si Chuan Dou Hua Restaurant at PARKROYAL on Kitchener Road, Singapore:
“Chong Qing” Diced Chicken with Dried Chilli ($28, $42, $56)
This crispy dish of “La Zi Ji” is known for the insane chicken-to-dried chili ratio, where the deep-fried marinated chicken pieces (no bones!) are wok-fried into cups of dried aromatic chilies, Sichuan peppercorns, minced ginger, garlic and scallions.
Evenly fried to perfection, the chicken pieces retain a soft crunch that you would hear a flaking sound when biting a piece.
The Sichuan peppercorns give this dish a unique peppery tanginess and tongue-tingling character. While the dish does look intimidating, this is very addictive.
Duet of Traditional Crispy Duck stuffed with Foie Gras and Glutinous Rice ($88 for half, $168 for whole)
At first thought, Duet of Traditional Crispy Duck might come across as a simple dish, but the complexity of the preparation deserves much admiration.
On the one end, diners relish a roulade of deboned roasted duck featuring tasteful stuffing of five core ingredients (traditional glutinous rice, brown rice, pearl white rice, peanuts, sweet corn), as well as foie gras.
The magic of this quintessential Cantonese dish lies in the paper-thin covering of duck skin and meat, cooked to crispy perfection, a task that requires master-chef-worthy skills and patience.
Alongside the roulade are thin strips of roasted skin with a beautiful sheen, layered with the five core ingredients.
Chef revealed that the inspiration comes from “Pipa Duck” – a duck dish known for its crisp skin contrasted with juicy and tender meat.
You can enhance the meats with a dip on the red vinegary-ginger sauce and house-made pineapple puree.
With the long hours involved in preparing this new dish, diners will have to pre-order due to its limited daily quantities.
Boiled Sliced Fish with Spicy Chilli Sauce ($38, $57, $76)
Among its spicy favourites that promise a biting yet flavoursome palatability is “Fei Teng Yu Pian”.
As the bowl arrives, one can see fillets of grass carp fish floating in a broth embellished with a dollop of Sichuan peppers and cut red chillies.
The broth’s preparation includes using chilli pepper and spices lightly fried in chilli oil to enhance their aroma and taste – you can really relish the fragrance before eating.
Upon taking the first bite, I loved the fresh and slightly crispy fish fillets that were both tender and thick at the same time. Very satisfying to savour.
The slight numbing element of the Sichuan peppercorns and the slowly emerging taste of the chilli gave the dish distinct flavour and kick, but yet not too over. Great to go with a bowl of fragrant white rice.
Signature Bean Curd Medley ($28, $42, $56)
This Signature Bean Curd Medley which can only be found at PARKROYAL on Kitchener Road, features bean curd used in three different forms – the perfect dish for tofu lovers.
The medley consists of homemade fine beancurd (dou hua), tofu and yellow soybeans fried till crispy golden brown.
This rendition came with the dou hua in a pretty-in-purple version, which was made by steaming a mixture of soaked purple rice and soybean.
Served with savoury minced meat sauce layered in the base and on top, veggies, drizzled with spicy sauce. All together, they form a ‘tower’.
You get an interplay of both textures and flavours in the mouth, with silky-smooth and delicately sweet dou hua, light deep-fried crispiness of the homemade beancurd, and rich deeply-flavoured meat sauce.
Sliced Pork with Leek in Spicy Sauce ($26, $39, $52)
This is one of Sichuan’s most iconic dish – the “twice cooked pork” or “Hui Guo Rou” has its name obtained from its cooking method.
The meat is first simmered in water loaded with aromatics, then sliced thinly, and finally fried with hot bean and broad bean paste, garlic and leek.
Because it is cooked twice, you get that tenderness on the meat, with fragrant and spicy fermented flavours.
Double-boiled Chicken Soup with Abalone, Spiky Sea Cucumber and Fish Maw ($26)
A nourishing soup that is packed with goodness, a light clear soup base yet tasted very wholesome.
Signature Claypot Rice with Waxed Meat ($36, $54, $72)
Cooked over the charcoal fire, Chef Leung’s Cantonese claypot dishes hits close to home.
This Claypot Rice includes the finest perennial ingredients such as chicken, mixed waxed meat, mushrooms, and deep-fried crispy ginger.
There is a strong taste and reminder of Hong Kong’s Lap Mei Fan, especially with the addition of quality lup cheong (sausage) and lup yoke (pork belly).
Of course, the part where many are looking forward to is the crispy charred layer of rice that sits at the bottom of the pot, showcasing the skilled fire control.
Giant Deep-Fried Sesame Ball ($16.80 per piece)
Unquestionably a head turner, this Golden Sesame Ball will surely delight everyone on your table with its appearance.
Deep-fried until it has a beautiful golden brown crispy exterior, the sesame ball’s soft and chewy interior juxtaposes its outer layer, creating a wonderful blend of opposing textures.
The golden colour of the fried ball is said to represent wealth and prosperity, making it a popular dessert for special occasions.
Homemade Purple Rice Bean Curd with Black Sesame and Vanilla Ice Cream ($12.80 per person)
Some of you may be curious why the name “Si Chuan Dou Hua”?
In Sichuan, a bowl of dou hua or silken bean curd, is a symbol of welcome offered to guests in homes.
This new dou hua dessert is given a spin by steam steaming together soybean with soaked and grounded purple rice.
Consequently, the flavour is a combination of subtle sweetness and a hint of nuttiness from the purple rice.
On top of the smooth dou hua is a dual yuan-yang combination of black sesame and vanilla ice cream which added some creaminess and richness.
Si Chuan Dou Hua Restaurant at PARKROYAL on Kitchener Road, Singapore
Level 3, 181 Kitchener Road, Singapore 208533,
Tel: +65 3138 5359
Opening Hours: Lunch 11:30am – 2:30pm (Mon – Fri), 11:30am – 1:15pm and 1:30pm – 3pm (Sat, Sun, PH)
Dinner 6pm – 10pm, Last order 9:30pm (Mon – Sun)
Reservation HERE
Website: https://www.panpacific.com/en/hotels-and-resorts/pr-kitchener/dining/si-chuan-dou-hua-restaurant.html
* This entry is brought to you in partnership with PARKROYAL on Kitchener Road, Singapore.
