When it comes to authentic Sichuan cuisine in Singapore, Si Chuan Dou Hua Restaurant is a pioneer.

This premier-dining restaurant is popular for its high quality Sichuan and Cantonese delicacies served in three locations across the island – TOP of UOB Plaza, PARKROYAL on Beach Road, and PARKROYAL on Kitchener Road.

To make your dining choices easier, here are 10 of Si Chuan Dou Hua Restaurant’s 10 top recommendations:

Roasted Peking Duck (served in two courses, $70 for whole duck)
The Peking Duck is a must-try centrepiece meal. This decadent chef-recommended dish presents a whole duck done two ways.

For the first course, enjoy the duck’s thin, crisp amber-coloured skin the traditional way rolled inside a thin pancake.

Watch how the skin is delicately carved out and sliced in front of you, and then wrapped with seaweed, cucumber strips, fresh spring onions, and a thick, homemade sweet sauce.

For the pancake, you get two kinds: regular and green spinach-flavoured.

The default second dish will be “Sautéed Minced Duck Meat wrapped in Lettuce”.

Diners can also choose to use the meat for Fried Rice or Noodles, or even deep-fry and seasoned with salt and pepper, at an additional charge.

Chong Qing Diced Chicken with Dried Chilli
This spicy dish is best known for the insane chicken-to-dried chili ratio, where the deep-fried marinated chicken pieces are wok-fried into cups of dried aromatic chilies, Sichuan peppercorns, garlic and sliced ginger.

While this is traditionally prepared with bone-in diced chicken, the chefs here use boneless chicken instead for the convenience of diners.

The Sichuan peppercorns give this dish a unique peppery tanginess and tongue-tingling character.

While the dish didn’t look that intimidating, let’s just say you have been warned.

Bean Curd in Spicy Minced Meat Sauce
Si Chuan Dou Hua Restaurant’s “Ma Po Tofu” uses soft bean curd formulated with a special recipe and has an acclaimed heavy soy taste but a velvety texture.

Combined with a spicy minced meat sauce, this dish has flavours that are bold and spicy.

Recommended to be eaten with rice for a more balanced flavour, or by itself to experience its subtle numbing spiciness.

Stir-fried French Beans with Minced Meat
This veggie-and-meat combo is a popular Sichuan dish, made with fresh French beans quick-fried in hot oil until just tender.

While still crunchy, the French beans are stir-fried with minced pork to allow flavours to blend.

Glutinous Rice Roll with Chicken Floss wrapped in Banana Leaf
Your Si Chuan Dou Hua Restaurant meal is not complete without a serving or two of their signature dim sum.

Available during lunch only, some of the recommended Dim Sum & Snacks include Deep-Fried Taro Puff with Scallop in Curry Paste, Minced Meat Dumpling in Sour and Spicy Stock (Hong You Chao Shou), Steamed Crystal Dumpling with Mushrooms, Xiao Long Bao, and Steamed Custard Bun.

A dim sum inspired from a Sichuan snack, get the green-tinged Glutinous Rice Roll (also called ”Ye Er Ba”) infused with spinach to impart that fresh colour.

Inside, the sticky roll is filled with chicken floss, allowing its savoury-sweet taste to wonderfully balance the spiciness of your main courses.

Sichuan Pumpkin Pancake
Inspired from the pumpkin pancakes sold in the streets in Sichuan, this dim sum is crafted by the restaurant’s Dim Sum chefs to resemble a pumpkin.

Admire its beautiful exterior before biting to experience its mochi-like texture.

Homemade Fine Bean Curd with Wolfberries
This warm, soothing, silky smooth tofu pudding or dou hua highlights Si Chuan Dou Hua Restaurant’s homemade fine bean curd as a dessert.

So smooth it slides down your throat effortlessly.

It is drizzled with a not-too-sweet wolfberry sugar syrup, made with water, sugar, wolfberries (goji berries) and a pinch of corn starch to thicken the syrup.

The following are exclusive dishes to Si Chuan Dou Hua Restaurants at TOP of UOB Plaza, PARKROYAL on Beach Road, and PARKROYAL on Kitchener Road.

Fried Rice with Sliced American Wagyu Beef and Truffle Sauce – Exclusive to TOP of UOB Plaza ($28, $42, $56)
Elevate your rice experience with this signature fried rice dish, tossing fluffy grains with hefty chunks of Wagyu beef.

Adding a depth of umami flavour and heady aroma to the rice is a drizzling of truffle sauce.

Finally, it is served topped with a poached egg. Break the yolk and mix it with the rice for a silkier texture.

Boiled Sliced Fish with Spicy Chilli Oil aka “Fei Teng Yu” – Exclusive to PARKROYAL on Beach Road ($28, $42, $56)
Popularly served in China’s Sichuan specialty restaurants, Sichuan Boiled Sliced Fish with Spicy Chilli Oil (“fei teng” means “boiling”) is prepared with lots of Sichuan peppercorns, dried red chili peppers, and oil.

These powerful ingredients bring flavour to the mild and delicate fresh fish fillets, marinated and poached briefly in seasoned water.

Signature Bean Curd Medley – Exclusive to PARKROYAL on Kitchen Road ($24, $36, $48)
Featuring bean curd in three different forms, this signature dish is the perfect dish for tofu lovers.

The medley consists of homemade fine beancurd (dou hua), tofu and yellow soybeans fried ‘til crispy golden brown.

Together, they are served together with savoury minced meat sauce and veggies.

Si Chuan Dou Hua Restaurant – TOP of UOB Plaza
80 Raffles Place, #60-01, UOB Plaza 1, Singapore 048624
Tel: +65 6535 6006
Opening Hours: Lunch 11:30am – 2:30pm, Dinner 6:30pm – 9pm (Mon – Thurs), 6:30pm – 10pm (Fri – Sun)
Reservation: top@sichuandouhua.com

Si Chuan Dou Hua Restaurant – PARKROYAL on Beach Road
7500 Beach Road, Singapore 199590
Tel: +65 6505 5722
Opening Hours: Lunch 11:30am – 2:30pm, Dinner 6:30pm – 10:30pm (Mon – Sun)
Reservation: douhua.prsin@parkroyalhotels.com

Si Chuan Dou Hua Restaurant – PARKROYAL on Kitchener Road
181 Kitchener Road Singapore 208533
Tel: +65 6428 3170
Opening Hours: Lunch 11:30am – 2:30pm, Dinner 6:30pm – 10:30pm (Mon – Sun)
Reservation: douhua.prskt@parkroyalhotels.com

* This entry is brought to you in partnership with UOB Cards Dining Privileges.


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