Si Chuan Dou Hua Restaurant at PARKROYAL on Kitchener Road, Singapore has been a culinary landmark in Singapore, known for its authentic Cantonese and Sichuan dishes.

However, the establishment is drawing its operations to a close on 28 October 2023 due to a transition for PARKROYAL on Kitchener Road, Singapore.

(Also look out for 20% closing specials at Spice Brasserie.)

Master Chef Leung Wing Cheung and his dedicated team are using this opportunity to present diners with a special curated menu, bringing together signature dishes that define the restaurant’s 12 years of culinary history.

For those planning a visit, the restaurant is providing a 20% discount on these selected dishes on a curated menu till 28 October 2023.

Note that the discount applies exclusively to the ala carte dishes listed in a specially curated menu.

Here are some of the recommendations at Si Chuan Dou Hua Restaurant at PARKROYAL on Kitchener Road, Singapore, which provide a glimpse into Chef Leung’s culinary journey over the past 12 years: (Note that prices quoted below are before discount and taxes)

“Siew Mai” with Mini Abalone in Black Pepper Sauce ⿊椒鲍⻥烧卖 ($10.80, 2 pieces per order)
The traditional Siew Mai gets a luxurious twist with the inclusion of mini abalone. The robust black pepper sauce enhances the flavours, ensuring each bite is memorable.

“Har Gao” Prawn Dumpling with Black Caviar ⻥⼦⾹茜虾饺皇 ($8.80, 2 pieces per order)
The dumpling’s thin, translucent wrapper holds a generous prawn filling. The addition of black caviar introduces a touch of luxury, and also a visual delight.

Fragrant Yam Cake with Waxed Meat 芋丝腊味坊 ($9.80, 3 pieces per order)
The yam cake is wonderfully soft and delicately fragrant, carrying a hint of earthiness synonymous with quality yam.

What truly elevates this dish is the inclusion of waxed meat, which imparts a deep, savoury richness.

Signature Bean Curd Medley 招牌⾖中之重 ($28, $42, $56)
An absolute must for tofu enthusiasts. Found exclusively at PARKROYAL on Kitchener Road, this dish exhibits bean curd’s versatility, presenting it in three distinct forms.

The medley consists of homemade fine beancurd dou hua, tofu and yellow soybeans fried till crispy golden brown.

Layered with a savoury minced meat sauce and complemented with a drizzle of spicy sauce, the dish forms a visually stunning ‘tower’.

Each bite reveals a symphony of silky-smooth dou hua, light crispy tofu, and the intense flavour of the meat sauce.

“Chong Qing” Diced Chicken with Dried Chilli 重庆辣⼦鸡 ($28, $42, $56)
This dish’s brilliance lies in the careful preparation of chicken chunks, which are fried to retain a soft crunch — also an auditory delight when bitten.

Interspersed with spices and dried chillies from the Chongqing region and enhanced with deep-fried garlic, the dish can be fiery.

Despite its appearance, the distinctive tingling sensation from the Sichuan peppercorns makes this dish hard to resist. I would think this is one of Singapore’s best renditions.

Boiled Sliced Fish with Spicy Chilli Sauce 沸腾鱼片 ($38, $57, $76)
Using naturally sweet freshwater fish slices, the dish derives its character from a soup base robustly flavoured with whole chillies and Sichuan peppers.

Loved the initial aroma, redolent with spices lightly fried in chilli oil.

Each bite of the tender yet slightly crispy fish gives that gentle numbing sensation from the peppercorns. Spicy but not overpoweringly so.

Crispy Brown Rice with Two-Head Abalone in Superior Stock 原粒鲍鱼五谷炸泡饭 ($98, good for 2-3 persons)
The excitement begins tableside with hot superior stock being poured over a medley of rice puffs, resulting in a sizzle.

With the addition of scallops, prawns, sakura ebi, conpoy, preserved vegetables, and cooked white rice, the dish is transformed into a flavourful porridge.

The slices of braised 2-head abalone, adds an element of opulence to each bite.

Stir-fried French Bean with Minced Meat ⼲煸四季⾖ ($22, $33, $44)
The French beans are cooked to retain their snap, yet tender enough to meld seamlessly with the savoury minced meat.

Signature Claypot Rice with Waxed Meat 招牌腊味沙煲饭 ($36, $54, $72)
The Signature Claypot Rice with Waxed Meat resonates with nostalgia and homeliness.

Crafted with expertise over a charcoal fire, Chef Leung’s rendition is reminiscent of Hong Kong’s cherished Lap Mei Fan.

With perennial ingredients like chicken, waxed meats, mushrooms, and an unexpected crunch of deep-fried crispy ginger, each mouthful is a burst of comfort.

And as many patrons would attest, the crispy charred layer of rice at the pot’s base is a testament to the chef’s prowess in controlling the flame.

Flambé Roast Suckling Pig ⽕焰烤乳猪 ($438 for whole, advance reservation of 24 hours is required)
The Flambé Roast Suckling Pig is a feast both for the eyes and the palate. This dish elevates the traditional roast with a touch of French flair, as the pig is flambéed with rosé wine and an assortment of natural spices.

Its skin, crisp and golden, promises a satisfying crunch with each bite.

Enhancing the experience are the five specially curated sauces, each unique.

From the traditional sauce that evokes Cantonese authenticity to the innovative Truffle and Wild Mushroom and Fresh Orange sauce, there is an accompanying flavour for every palate.

Homemade Bean Curd with Wolfberry 枸杞甜⾖花 ($6.80 per order)
The dessert showcases an exquisite, silky-smooth texture that gently envelops the palate and effortlessly glides down the throat.

What sets this dou hua apart is the infusion of wolfberry sugar syrup.

Not overpoweringly sweet, the syrup exudes gentle sweetness and the inherent nutritional benefits of wolfberries.

Giant Deep-fried Sesame Ball ⻩⾦⼤煎堆 ($16.80 per order)
This Golden Sesame Ball will delight with its head-turning appearance. And it is said to represent wealth and prosperity.

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.

Si Chuan Dou Hua at PARKROYAL on Kitchener Road Set Menus
For those seeking a mid-day gastronomic delight, the Set Lunch Menu, priced at $60++ per person, is an ideal choice.

Central to this menu is the Dou Hua Signature Dim Sum Combination. Accompanying these dim sum items are dishes such as the Stir-fried Prawn with XO Sauce, Garlic and Almond Flake, and the delectably rich Braised Pork Belly served in Whole Pumpkin.

For an enhanced dining experience, at $88++ per person, the Eight Course Set Menu emerges as a stellar option.

For Family gatherings, there are options of the Dynasty Set Menu or the Treasures Set Menu for larger groups.

Priced at $838++ and $1388++ per table of 10 persons respectively, these sets encapsulate the essence of shared meals.

Classics such as the Peking Duck, Steamed Soon Hock in Superior Light Soya Sauce, and Signature Claypot Rice with Chinese Sausage are featured in the Dynasty set.

The Treasures Set Menu showcases more opulent selections, like the Flambé Roast Suckling Pig and Fresh Scallop with Truffle Sauce.

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

* This entry is brought to you in partnership with PARKROYAL on Kitchener Road, Singapore.


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