Renowned for serving some of the best Chinese food around, Si Chuan Dou Hua Restaurant constantly impresses with their stellar array of dishes that—while remarkable in both taste and presentation—, never wanders too far away from its cultural roots. Specialising in both Cantonese and Sichuan cooking, the restaurant employs chefs native to each respective city, ensuring that their food is kept authentic.
The ideology behind Cantonese cooking is fairly simple—ingredients have to be at their peak of freshness and the flavours of dishes should be well-balanced and not greasy. In addition, flavour components such as spices and aromatics are typically used in moderation such that it supports rather than overwhelms.
Inspired by the flavours and cooking methods of Hong Kong, Si Chuan Dou Hua Restaurant at PARKROYAL on Kitchener Road is proud to unveil 19 different claypot delights as part of ‘Secrets Of A Claypot’, a menu that masterfully demonstrates the age-old method of Cantonese claypot cooking. Overseen by Executive Chef Leung Wing Chung, every dish is elegantly presented and executed with finesse and expert technique, but at the heart of it, it still remains a humble claypot of food that boasts deep and pronounced flavour.
Available from now until 31 December 2018, available at S$28++, indulge in the smoky, flavourful likes of their esteemed Claypot Rice with Assorted Waxed Meat, aromatic Braised Beef Tendon with Curry Sauce, delicately prepared Double-boiled Fish Soup with Matsutake and so much more!
Our readers can quote ‘ladyironchef’ to enjoy every second clay pot at just S$8.80!
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