Prominent for serving some of the best Sichuan and Cantonese food in town, Si Chuan Dou Hua strives to constantly change up their menu to bring us fresh dishes that are stellar both in taste and presentation. Helmed by Executive Chef Leung Wing Chung, Si Chuan Dou Hua at PARKROYAL on Kitchener Road specialises in authentic and traditional fare, finely-crafted to bring out the original flavours of each dish.
Available for lunch and dinner from 15 July to 30 September 2019, feast like a royal with the Pi Pa Roast Suckling Pig (S$138 for half pig and S$228 for full pig) and specially curated set menus which feature the likes of flavourful stir-fried crabs, delicately prepared double-boiled soup and many more.
In the promotion, their newest suckling pig dish is accompanied by a myriad of other Cantonese-style dishes that are sure to tantalise your tastebuds. This set is available for both lunch and dinner from 15 July to 30 September 2019. To help you enjoy the meal even further, you can quote “LIC15″ upon making your reservation to enjoy 15% off all Pi Pa Suckling Pig Set Menus.
Check out what we thought of Si Chuan Dou Hua’s new lineup of dishes in their Royal Roast!
PI PA ROAST SUCKLING PIG
Undoubtedly the highlight of the Royal Roast set menus, the Pi Pa Roast Suckling pig comes with three choices of marinades—newly created by Chef Leung himself—Black Pepper, Fermented Red Bean Curd and Traditional Roast.
It is painstakingly prepared by alternating between roasting the pig over an open fire and coating it with the concentrated marinade of your choice. The result of it is an incredibly thin and crispy layer of pork crackling atop melt-in-your-mouth fat and succulent roasted meat that is best devoured in one bite.
For those who prefer a buttery, spicy kick, the black pepper marinade will be your go-to. If you like a unique, earthy flavour, you can opt for their Fermented Red Bean Curd flavour. Fans of their classic Roast Suckling Pig can enjoy their sweet and savoury Traditional Roast marinade.
The roast pig itself, we dare say, was one of the best renditions of Roast Suckling Pig we’ve ever tried. The skin broke apart upon biting with a satisfying crunch, delightfully crisp from the fire-roast, giving way to the juicy flesh underneath.
For the Pi Pa Roast Suckling Pig, Chef Leung picks younger suckling pigs ranging from 3kg to 4kg because of how tender the meat is.
The Pi Pa Roast Suckling Pig is accompanied by fresh cucumber and baskets of flavoured “pau”. The small slices are infused with the same flavours to match each marinade perfectly – Yellow for Black Pepper, Pink for Red Fermented Bean Curd and White for the Traditional marinade.
Eat a portion of pork with a slice of cucumber and “pau” to enjoy the suckling pig’s flavours fully!
DOUBLE-BOILED BLACK CHICKEN SOUP
We love our double-boiled Cantonese soups and not many do it as well as Si Chuan Dou Hua does. Black chicken, fish maw and Polygonatum Sibiricum are double boiled for hours to really bring out the flavours without compromising on the textures of ingredients.
Polygonatum Sibiricum or huang jing and is known to be a vital qi building yin tonic. It adds a mildly sweet flavour to the soup too. A nourishing soup that really comforted our soul, we savoured each spoonful of warm goodness.
STIR-FRIED SRI LANKA CRAB IN OSMANTHUS SAUCE
We’ve all had our fair share of crabs in different flavours – butter crab, chilli crab, black pepper and even salted egg crabs. But when you try Si Chuan Dou Hua’s Stir-Fried Sri Lanka Crab in Osmanthus Sauce, you’ll realize that crabs can be even more wonderful than they already are.
Succulent crabs are stir-fried with crunchy soybean crumbs and topped with a mildly sweet, floral Osmanthus sauce. The end result is a subtly perfumed crab dish that could possibly climb the ranks to being one of the top flavours of crab in Singapore. The sweet crab meat and the floral sauce paired immaculately well with each other.
FLATFISH FILLET WITH FRESH FRUIT & PASSIONFRUIT SAUCE
Freshly fried flatfish fillets are coated in a creamy passionfruit sauce for this dish. It’s further topped with cubes of sliced fruits, slivers of toasted almonds and cucumber.
The silky fish falls apart with the touch of your chopsticks and is so tender and flavourful, completed with a crisp exterior. The sweet and creamy sauce surprised us with how well it paired with the fish as we were used to more savoury fish dishes in Cantonese cuisine, while the fruits provided a slight tang and freshness to the dish.
SLICED LOTUS COATED WITH MINCED FISH, PAIRED WITH STIR-FRIED BROCCOLI
Tender fish paste is sandwiched in between thinly-sliced lotus root, then topped with a light gravy. Alongside it is a garden of perfectly stir-fried broccoli that soaks up the gravy, making every mouthful a pleasant one.
The minced fish gives a nice chew and the lotus slice lends a nice textural change with its slightly crunchy exterior. This is a dish that would go perfectly with a bowl of steaming hot rice.
STIR-FRIED ANGEL HAIR NOODLE WITH PRAWN IN TRUFFLE SAUCE
Si Chuan Dou Hua has elevated yet another traditional noodle dish by adding modern ingredients such as truffle. Elevated by extremely fragrant truffle sauce, the stir-fried angel hair noodles are served with fresh and succulent prawns.
Instead of just going for white rice, this noodle dish will give more punch to your meal and makes your carb intake more worthwhile.
DEEP-FRIED PEANUT CAKE IN “TEOCHEW” STYLE
Of course, a scrumptious meal would not be complete without sweets. In Si Chuan Dou Hua’s Suckling Pig Feast set menu, you’ll have two delicious sweet endings to the meal, one of which is this “Teochew” Style Deep-Fried Peanut Cake.
A flaky purple sweet potato exterior is filled with a sticky peanut filling. We loved that the peanuts were not too finely minced such that we were still able to feel the crunch of bigger peanut chunks.
HOMEMADE SOYA BEAN AND BEAN CURD WITH WOLFBERRY
Si Chuan Dou Hua leaves their best for last with this dessert. The homemade soya bean and bean curd with wolfberry have been their signature for decades and the quality has been consistent; it never once failed us.
Spoonful after spoonful of the silky white dessert, we wolfed each bowl up. With Si Chuan Dou Hua’s Suckling Pig Feast set, these sweet treats are free-flow!
The Roast Suckling Pig is also available a la carte or in the various set menus as follows:
- Ala Carte: S$138 (half pig), S$228 (full pig)
- Set Menu (6 pax): S$488 (half pig), S$688 (full pig)
- Set Menu (10 pax): S$988 (full pig), includes a bottle of house wine
Remember to quote “LIC15″ upon making your reservation to enjoy 15% off all “Pi Pa” Roast Suckling Pig Set Menus at Si Chuan Dou Hua located at PARKROYAL on Kitchener.
Si Chuan Dou Hua
181 Kitchener Road
PARKROYAL on Kitchener Road, Level 3
Tel: +65 6428 3170
Daily: 11.30am – 2.30pm, 6.30pm – 10.30pm
Click here to make a reservation online
Nearest Station: Farrer Park
This post was brought to you by Si Chuan Dou Hua at PARKROYAL on Kitchener.