Si Chuan Dou Hua Restaurant at Parkroyal on Kitchener Road is probably one of the more well heard of Sze Chuan restaurants in Singapore. With two other restaurants, one at UOB Plaza, and the original at Parkroyal on Beach Road, Si Chuan Dou Hua features an array of spicy and lip smacking Sze Chuan cuisine with an assortment of Cantonese delights to cater to the palates of guests. And it gets even better with the latest delight from the restaurant.
From the 1st of March to the 30th of April, the restaurant at Kitchener Road is going all out with The Roast Suckling Pig Feast for minimum 2, 6 and 10 persons respectively. Excited to indulge in this feast of crackling delicacies? I’m sure you are!
Parkroyal on Kitchener Road looks very elegant decor-ed. I thought the glass baubles at the entrance was perhaps the most simple yet immersing light design I have seen in a hotel yet.
Taking the elevator up to the 3rd Floor, Si Chuan Dou Hua restaurant is hard to miss. If you are lucky, you might even get to witness the Tea Master in action preparing for the restaurant guests.
The Roast Suckling Pig Feast is priced very attractively at $428++ (for 10 pax) or $258++ (for 6 pax) for an 8 course set. A slightly smaller serving of 6 courses is also available which requires minimum 2 to dine. The 10 persons set is inclusive of a whole Barbecued Suckling Pig, and half for the smaller set. And don’t you love that moment the dish is served, everyone goes wow and gets entranced by the sweet spiced aroma?
The Barbecue Master at Si Chuan Dou Hua is Chef Zheng Guang Liang. With more than 30 years of barbecue meats experience under his sleeve, Chef Zheng started off in 1993 at the Shangri-La Hotel, before moving on to the Singapore Island Country Club as its head Chef. Seeing Chef Zheng in action was a real treat. Deftly slicing up the portions and trimming the fat away. Not a single unwanted crack.
And to serve, each piece comes with a squared portion of the Suckling Pig skin, with a fruity brown sweet sauce as the base. Take the first bite and relish the crackle, followed by the intense sweetness enveloping the tastebuds. To wash things down, finish off with the cucumber and onion shoots. Repeat the process again for another amazing experience.
Next up, the Double-boiled Kampung Chicken with Conpoy and Superior Chinese Herbs. As simple and ordinary as this may sound, I reckon this is one of those Herbal Broths that will leave you with a memory to crave.
Savoury, heartwarming, intense, clear, and intoxicatingly rich. These are some of the adjectives which first popped into my mind. I believe I will come back again for more! (Tapao-ed 1 serving home too after the lunch)
After the soup, it was time for the Steamed “Bading” Fish in Cantonese Shun De Style. What’s very noticeable about this serving is the slices of Barbecued Suckling Pig on the top. While it adds a lot to the visual appeal, the dish is also prepared with some meat pieces. Resulting in a slightly savoury slant to the already delicious oily fish.
I had the belly portion and was extremely delighted by the smooth runny texture. The clear gravy was rich in meaty seafood flavours and a delicate aroma. Though some may be put off by the layer of oil caressing the top, I thought it was quite ok. There was a clear balance in the use of preserved vegetables to not over flavour the fish, but just enough to give a crisp refreshing note to the end.
Now for something for everyone’s palate – Deep-Fried Fresh Prawns with Cereal. Crispy, fluffy, and fragrantly delightful of a mild sweetness of sugar and oats, this is one dish that will satisfy all.
For the vegetables, there was the Braised Homemade Bean Curd with Spinach and Assorted Mushrooms. Spinach and tofu is always a very good combination, though this is not the first time I have this at a restaurant. Perhaps something more unique would be in order if this was to be a feast in its own right, but for a dou hua restaurant, maybe this was apt.
Still, expect meaty flavours and a thick runny sauce with lots of straw mushroom aromatics that I thought was a little sharp on the overall.
For something that was quite impressive and mouth watering, this next dish of Sauteed Diced Pork with Minced Garlic and Spicy Sauce is a winner! Be impacted by the garlic aromas that permeate from each piece of the dish, and while you engage in the deep porky flavours, be wary of the dried chilli slices, they are sure to pack a punch.
Before heading on to desserts, the set is ended off with the Congee with Peanut, Dried Oyster and Dried Vegetable in Supreme Stock. Brewed for hours on end, the congee comes tinted with a brownish hue, smoking.
It is probably one of the heaviest congees I’ve had, with a full generous serving of ingredients within, building up to a very rich and lasting flavour. Small portions yes, but definitely very filling and a soothing way to have one last bite from the suckling pig.
Before you go around wondering what’s for dessert, and yes Si Chuan Dou Hua does serve Dou Hua (spicy style too), there comes the portion of Homemade Fine Bean Curd with Wolfberry. An excellent portion of bean curd with a clear crisp texture that melts in the mouth, the serving comes draped in a sugary syrup well hinted with wolfberries that add a twist of unique sweetness. Clear and lasting, this is one specialty of the restaurant not to be missed.
Executive Chef Leung Wing Chung and Me
Before the lunch experience ended, I had the opportunity to meet up with Executive Chef Leung of Si Chuan Dou Hua. Coming from Guandong, and then polishing his skills in Hong Kong, Chef Leung is well known for his double-boiled soups. He hails from restaurants such as Fortune Gate, Tung Lok Restaurant, Summer Palace and Xin Cuisine. And it was an interesting insight to learn how he prepared the “basket” served together in the cereal prawns.
In all, Si Chuan Dou Hua’s Roast Suckling Pig Feast is one which many families and group gatherings can go for. At $428 for 10 pax (and UOB cardmembers now get a further 20% discount), the set promises an array of dishes that will leave one satisfied and visually impressed to begin with. Though some of the creations could have been tweaked for my liking, and couple that the feast was not strongly Si Chuan style based, this was still a dining experience to remember. I reckon this will not be the last time at this place, and I look forward to making future return visits with my friends and family.
Thank you Si Chuan Dou Hua and Parkroyal on Kitchener Road for the invitation
|Si Chuan Dou Hua Restaurant
Parkroyal on Kitchener Road
181 Kitchener Road
Reservations : 6428 3170