The anticipated Si Chuan Dou Hua Restaurant’s 四川豆花饭庄 popular ‘100 Sichuan Delights, 1 Gastronomic Feast’ makes a return, now on its 5th year.

The special dinner is available exclusively at PARKROYAL on Beach Road, where diners can experience the best of traditional Sichuan cuisine in one sitting.

For those who love variety, there will be 35 dishes you can try at one go – served individually with safe distancing measures so that guest can experience convenience and peace of mind.

Available daily from 5 Oct to 31 Dec 2020, the curated dinner consists of two premium items, 18 hot dishes, 12 cold dishes, three desserts and a glass of sakura sake.

Experience tapas-style dining featuring small plates of specialties by Executive Chef Zeng Feng. The variety of hot and cold dishes features flavours from sweet to mala, from exotic Sichuan, fresh pepper to preserved chilii. So not just the usual mala.

You will be served starting from cold dishes, choice of one premium soup, hot dishes, choice of one noodles and desserts.

All these appetising dishes will be beautifully presented on three platters specially sourced from Japan, China and Vietnam. Here’s more:

Chef’s Special Seafood Treasures in Chicken Broth 海鮮炖鸡汤 (choose one of the two soups)
Start off with the Chef’s Special soup, a seafood mix chockful of abalone, pacific clams, mussels and xiao long xia, a type of crustacean known locally as “baby lobsters”.

Sealed upon order, this chicken broth-based soup is placed in a gorgeous biodegradable container looking like a big tin.

After serving, you can have a go at pulling away the lid to take a whiff of the delightful aroma of seafood.

The container also keeps the soup warm, so you can continue to enjoy the wholesome and nourishing goodness throughout.

Chef’s Special Seafood Treasures in Red Chilli Broth 海鮮香辣汤
If you enjoy spicy food, try the spicy version of Chef’s Special Treasures Soup. Intensified with red chili, the chicken broth is transformed from a soothing elixir to a rather-fiery potion.

You still get the same bountiful serving of assorted seafood, including abalone, pacific clams, mussels and baby lobsters.

The soup is on the spicy side but not necessary ‘ma’ or numbing. Between the two, my personal preference is for the more comforting chicken broth.

Choice of Premium Lobster Noodles in Preserved Capsicum Sauce 酸辣龙虾面 or in Superior Stock 奶汤龙虾面
An exquisite noodle dish that offers succulent lobster on a bed of la mian. The base is blended with preserved capsicum, which gives a slight-sour meets spicy-kick.

The other option would be the same sweet and succulent lobster and springy la mian duo but this time in broth. Served with a flavourful superior stock made by boiling chicken for a number of hours, to add a clean yet full-bodied taste.

Cold Dishes
– Marinated Eel with Orange Peel 香辣鳗鱼
– Shredded Chicken with Exotic Sichuan Sauce 怪味鸡丝
– Smoked Fish with Mixed Spices 五香熏魚
– Prawns with Tomato Sauce 茄汁大虾
– Sea Clams in Garlic and Chilli Sauce 蒜泥鲍贝
– Scallops with Minced Pepper and Spring Onion Sauce 椒麻带子
– Chilled Sliced Radish in Sweet and Sour Sauce 珊瑚雪卷
– Chilled “You Mai” Vegetables in Sesame Sauce 麻酱凤尾
– Sliced Pig’s Kidney with Chilli Oil 红油腰花
– Black Mushrooms with Onion Oil 葱油鲜菇
– Spinach with Ginger Sauce 姜汁菠菜
– Sliced Beef and Tripe in Chilli Sauce 夫妻肺片
(Note: some dishes may be subjected to change due to availability of ingredients.)

For regulars, the Marinated Eel with Orange Peel 香辣鳗鱼 will be a new dish to look out for. The soft marinated meat of the unagi is accentuated with sweet citrus aroma from the orange peel.

Also enjoy the Sea Clams in Garlic and Chilli Sauce 蒜泥鲍贝, with pacific clams wok-fried with a balance in garlic-fragrance and spicy notes, livening up the clams’ clean, sweet flavour.

The popular Chilled ‘You Mai’ Vegetables with Sesame Sauce 麻酱凤尾 makes a return. The “phoenix tail” in this cold dish actually refers to the ends of the “You Mai” vegetables – a type of Chinese lettuce. The deep-roasted sesame sauce adds a savoury-nutty flavour, which makes this like a refreshing Chinese-style salad.

Hot Dishes
– Braised Sea Cucumber in Sichuan Bean Paste 家常海参
– Sliced Fish with Spicy Bean Sauce 豆瓣鱼片
– Stir-fried Cuttlefish with Lychee Sauce 荔枝鲜魷
– Braised Pork Belly with Honey Sauce 櫻桃肉
– Steamed Pork Belly in Sweet Sauce 龙眼甜烧白
– Wasabi Prawns 芥末虾球
– Chicken with Minced Garlic with Chilli Sauce 鱼香鸡块
– Wok-fried Sliced Pork with Bean Sauce 爆酱回锅肉
– Fish in Chinese Wine 香糟鱼
– Monkey Head Mushrooms with Salt and Pepper 椒盐猴头菇
– Stir-fried Diced Beef with Sichuan Pepper 糊辣牛柳粒
– Stir-fried Chicken in Vinegar Sauce 醋溜凤脯
– “Chong Qing” Diced Chicken with Dried Chilli 重庆辣子鸡
– Stir-fried French Beans with Minced Meat 干煸四季豆
– Stir-fried Bitter Gourd with Sweet Bean Sauce 酱烧凉瓜
– Bean Curd in Spicy Minced Meat Sauce 麻婆豆腐
– Minced Meat Dumplings in Clear Soup 原汤炒手
– Minced Meat Dumplings with Chilli Oil 红油水饺

One of the new dishes in the “Hot” section is the Wasabi Prawns 芥末虾球 – a lip-smacking appetiser made with seasoned, egg batter-coated prawns pan-fried to a crisp. Slightly crunchy on the outside, the still bouncy prawns are tossed in dollops of wasabi-infused mayonnaise until each one is coated with the spicy dressing.

Not to be missed is the signature item of “Chong Qing” Diced Chicken with Dried Chilli 重庆辣子鸡. While this is traditionally prepared with bone-in diced chicken, Chef Zeng Feng used boneless chicken instead for the convenience of diners. Evenly deep-fried, the chicken pieces retain a soft crunch such that you would hear a distinct flaking sound when you drop a piece.

There is also the iconic Bean Curd in Spicy Minced Meat Sauce 麻婆豆腐 or “Ma Po Tofu” which uses soft bean curd formulated with a special recipe and has an acclaimed heavy soy taste but a velvety texture.

The one interesting item to me is the Steamed Pork Belly in Sweet Sauce 龙眼甜烧白 (not may not be every diner’s cup of tea). What’s wrapped within the pork belly dish is a thick spread of sweet red bean paste, that is steamed together with a base of glutinous rice till soft.

Desserts
The desserts will be a delightful trio of Glutinous Rice Ball with Red Bean 珍珠圆子, Sichuan Glutinous Pancake 甜糍粑, and the highlight of Homemade Fine Bean Curd with Wolfberries 枸杞豆花.

This silky bean curd, drizzled with a not-too-sweet wolfberry sugar syrup, is so smooth it would slide down your throat effortlessly and soothingly.

Sakura Sake (one complimentary glass for adult diners, min 2 to dine)
Even though it is well ‘autumn’ time already, we won’t mind this refreshing sake with natural fruity and floral notes.

This is made from premium mochigome (also known as glutinous or sweet Japanese rice) and crisp spring water from Fushimi.

The rice used is laboriously harvested during spring, which gives the sake a pleasing smoothness. A perfect drink for the meal.

A Gastronomic Journey of Sichuan Flavours
This gastronomic dinner experience consisting of two premium items, 12 cold dishes, 18 hot dishes, three desserts and a glass of sakura sake is available for a limited period from 5 Oct – 31 Dec 2020.

Adult: $62++ per person*, Child (6-12 years): SGD31++ (*Includes a glass of sakura sake. Minimum dine-in for two pax.)

DFD readers enjoy one dines FREE with three paying adults for the “Gastronomic Journey of Sichuan Flavours” at PARKROYAL on Beach Road. Quote [DFD] during reservations. T&C apply.

Si Chuan Dou Hua Restaurant – PARKROYAL on Beach Road
7500 Beach Road Singapore 199591
Gastronomic Journey Timing: 6:30pm – 9:30pm (Mon – Sun, dinner only)
Tel: +65 6505 5722
Email: douhua.prsin@parkroyalhotels.com
Reservations online: https://www.panpacific.com/sichuandouhua-prsin

* This entry is brought to you in partnership with PARKROYAL on Beach Road.

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