They say that old is gold and that cannot be any more true with restaurants such as Roland Seafood—the birthplace of chilli crab—, Guan Hoe Soon and Shashlik Restaurant in Singapore have distinguished themselves as some of the most iconic restaurants in the country.

They’ve withstood the test of time, some having been around for almost a century—which says a lot about their cooking—and some going down as legends in Singapore’s culinary history. For a blast to the oh-so-delicious past, here is our list of 14 heritage restaurants in Singapore you need to visit before they’re gone forever.

BAN HENG

Since 1972, Ban Heng Group of Restaurants has become a veteran of the culinary industry boasting over fifty years of experience in traditional Teochew and Cantonese cuisine. Their food has always remained impeccable with their various crab dishes, roast meat dishes and the ever popular Braised Slice Goose Meat in Teochew Style being some of our top favourites.

1 Maritime Square
#04-01, HarbourFront Centre
Singapore 099253
Tel: +65 6278 0288 / +65 6278 1354
Daily: 11.30am – 2pm, 6pm – 10pm
Nearest Station: Harbourfront

COLBAR

Offering a full-on menu of both Asian and Western fare, Colbar is one of the few gems in Singapore that we can safely say, has truly stood the test of time. Opened in 1953, the establishment formerly served as a canteen for the British army. It, therefore, gave rise to its name, Colbar, otherwise referred to as ‘Colonial Bar’.

Granted that it’s a little out of the way, especially for those who do not drive, it is still a charming spot that’s worth the trip. It is a retreat from civilisation and it is also a great place to catch a glimpse of the old days over some good Western food and a wide array of imported craft beers.

9A Whitchurch Road
Singapore 138839
Tues to Sun: 9.30am – 10pm
(Closed on Mondays)
Nearest Station: One North

FATTY WENG

An icon in our culinary landscape and one that has contributed to the roaring success of Cantonese cuisine here in Singapore, Fatty Weng boasts more than 200 items to choose from hearty soups to substantial main dishes and while their offerings may look modern, they do well to preserve traditional cooking and preparation methods of old, ensuring that their food is kept one hundred per cent legit.

39 Smith Street,
Singapore 058952
Tel: +65 6221 3822
Daily: 11am – 11pm
Nearest Station: Chinatown

MOI LUM

It is uncertain when exactly in the 1920s that Moi Lum was founded. Regardless, the restaurant is still going strong more than 80 years on. They recently announced their official closure come 15 March 2019, which shocked foodies all over.

They are most widely known for their signature Crispy Fried Chicken and Golden Coin Beancurd—both unmatched in its taste, texture and the culinary mastery required to prepare them.

38 Maxwell Road,
Singapore 069116
Tel: +65 6226 2283
Daily: 11.30am – 3pm, 5.30pm – 10pm
Nearest Station: Tanjong Pagar

ROLAND SEAFOOD

From sea-front stall to an icon that’s steeped deep into Singapore’s restaurant history, Roland Seafood boasts some of the best seafood dishes in the country and, lo and behold, is where the beloved chilli crab was first invented.

89 Marine Parade Central, #06-750,
Singapore 440089
Tel: +65 6440 8205
Daily: 11.30am – 2.30pm, 6pm – 10.30pm
Nearest Station: Eunos

Photo Credit: Good Chance Popiah

GOOD CHANCE POPIAH

Founded in 1977, Good Chance Popiah is the birthplace of DIY popiah and is by far, one of the best places to get your hands on one of the best in Singapore. We absolutely love their popiah but we also make it a point to order their Special Tofu and Braised Pork Trotter Beehoon—both are brilliantly done.

1 Jln Berseh, #01-15
New World Centre,
Singapore 209037
Tel: +65 9622 9445
Daily: 11.30am – 2.30pm, 5.30pm – 9.30pm
Nearest Station: Jalan Besar

GUAN HOE SOON

Guan Hoe Soon is one of the last few standing institutions of authentic Peranakan dining in the historically Peranakan neighbourhood of Joo Chiat. They have been operating there since 1953 and continues to pride itself on making everything from scratch in-house from their sauces, soups marinate and sambal chilli.

The menu includes standard Peranakan dishes such as ayam buah keluak and babi pong tay. And their achar (served as an appetiser) even comprises chicken livers and gizzards—a long lost practice that only those of true Peranakan descent will know.

40 Joo Chiat Place,
Singapore 427764
Tel: +65 6344 2761
Mon to Fri: 9am – 9pm
Sat & Sun: 9am – 9.30pm
Nearest Station: Eunos / Paya Lebar

ISLAMIC RESTAURANT

Fast approaching a century of operations, Islamic Restaurant has served the likes of dignitaries such as Singapore’s late President Yusof Ishak and Malaysia’s ex-Prime Minister Najib Razak. Until today, the restaurant specialises in Malay and Indian food offering lip-smacking delights such as dum biryani and tandoori chicken.

745 North Bridge Road,
Singapore 198713
Tel: +65 6298 7563
Mon to Sun: 10am – 10pm
Fri: 10am – 1pm, 2pm – 10pm
Nearest Station: Bugis

PRIMA TOWER REVOLVING RESTAURANT

Established in 1977, the revolving restaurant is widely lauded for its signature Emperor’s Chicken, Shredded Scallops with Fish & White Egg and various dim sum offerings. The food standard has been kept consistently good all these years yet the food itself isn’t the restaurant’s only draw. As it’s name suggests, it revolves, giving diners a beautiful panoramic view of the Keppel Bay area.

201 Keppel Road,
Singapore 099419
Tel: +65 6272 8822
Mon to Sat: 11am – 2.30pm, 6.30pm – 10.30pm
Sun: 10.30am – 2.30pm, 6.30pm – 10.30pm
Nearest Station: Harbourfront

RED STAR RESTAURANT

Standing tall as one of Singapore’s last bastions of authentic traditional dim sum, Red Star restaurant is a must-visit for dim sum fanatics. Dining here is truly as real as it can get to the old days, food carts loaded with steaming hot goodness and screaming old ladies included.

Chin Swee Road, #07-23 Block 54,
Singapore 160054
Tel: +65 6532 5266
Mon to Sat: 8am – 3pm, 6pm – 10pm
Sun: 7am – 3pm, 6pm – 10pm
Nearest Station: Outram Park

SHASHLIK RESTAURANT

The story of the Hainanese-run Russian steakhouse, Shashlik, goes all the way back to the 1960s and news of their closure back in 2015 shocked the nation. Thankfully, they re-opened under a younger generation of owners who seek to keep the old world charm intact. Must-try dishes include their Eggs Millionaire—a dish of chopped eggs, bacon bits and parmesan gratin—, Shashlik of Beef, Borshch Soup and Baked Alaska.

545 Orchard Road, #06-19
Far East Shopping Centre
Singapore 238882
Tel: +65 6732 6401
(Closed on Mondays)
Sun to Sat: 12pm – 2.15pm, 6pm – 9.15pm
Nearest Station: Orchard

SINGAPORE ZAM ZAM

Renowned for their chicken, mutton and sardine murtabak, Singapore Zam Zam first started selling its famed Indian-Muslim cuisine back in 1908. This landmark eatery situated right across the Sultan Mosque also serves roti prata, nasi briyani and plenty of other dishes.

697-699 North Bridge Road,
Singapore 198675
Tel: +65 6298 6320
Daily: 7am – 11pm
Nearest Station: Bugis

SPRING COURT

Crowned Singapore’s oldest family-run restaurant, Spring Court is where lovers of fine Cantonese cuisine flock to. For those who don’t know, perhaps you’ll be fascinated to know that it was these folks who first introduced what has now become popular Chinese dishes such as suckling pig and popiah.

52-56 Upper Cross Street,
Singapore 058348
Tel: +65 6449 5030
Daily: 11am – 3pm, 6pm – 10.30pm
Nearest Station: Chinatown

YET CON RESTAURANT

Having been around for over 70 years now, Yet Con Restaurant remains one of Singapore’s last bastions for authentic Hainanese food. Their signature Hainanese chicken rice is a must and they even have an option for hot pot—worth trying if your group is fairly big.

25 Purvis Street,
Singapore 188602
Tel: +65 6337 6819
Daily: 10am – 7pm
Nearest Station: City Hall

A family-run restaurant, Moi Lum is one of Singapore’s few surviving heritage Chinese restaurants and a gem amongst those who value good quality, home-style Cantonese cooking. Many of us—or at least members of the foodie community—would have eaten or even celebrated a reunion there once before.

They are most widely known for their signature Crispy Fried Chicken and Golden Coin Beancurd—both unmatched in its taste, texture and the culinary mastery required to prepare them.

Unfortunately, their 99-year run has come to an end. On 15 March 2019, the restaurant will officially be closing its doors, meaning to say that if you haven’t yet tried their food, then you really really should.

Founded in the early 1920s, the restaurant has paved the way for Cantonese cooking in Singapore, allowing it to prosper in an otherwise saturated society. Moi Lum brings traditional food but with certain contemporary twists to keep up with rising trends.

Among their repertoire of Cantonese dishes, the one dish that you absolutely must try is their Majestic Roast Chicken. The outer skin is crispy and paper-thin, and the meat is tender, fresh and succulent beyond compare.

15 March 2019, that’s how little time you have left to try one of Singapore’s most iconic heritage restaurants so pick up your phones and start dialling to make a reservation.

Moi Lum
38 Maxwell Road,
Singapore 069116
Tel: +65 6226 2283
Daily: 11.30am – 3pm, 5.30pm – 10pm
Nearest Station: Tanjong Pagar

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!

Hailing all the way from Hong Kong—where the claypot cooking and double-boiled soups are deeply etched in the country’s culinary culture—, Executive Chef Leung Wing Chung brings to the table several decades of experience and mastery in Cantonese cooking.

Ever since we had our first taste of Chef Leung’s claypot rice dishes and double-boiled soups, we have never set our sights anywhere else. A true master in the craft, he controls everything flawlessly and makes it look so easy too—from shifting the position of the claypot constantly over the charcoal fire to focus heat on specific areas to stirring and adding ingredients with nothing but a pair of chopsticks.

CLAYPOT RICE WITH CHICKEN, LIVE FROG AND BLACK GARLIC

A fairly new addition to Si Chuan Dou Hua Restaurant’s repertoire of claypot rice dishes is the Claypot Rice with Chicken, Live Frog and Black Garlic (S$28++).

Nutritious and believed to possess several health benefits, black garlic was a rather interesting ingredient to feature. Not only does it present a host of benefits, but it also lends the dish a sweet flavour and a fragrant complexity that perfumes the frog, chicken and rice.

For this dish, in particular, Chef Leung goes easy on the dark sauce and oil to allow the naturally sweet flavours of the frog and chicken to come through more prominently and underscoring the dish nicely was claypot rice’s trademark smokey flavour.

CLAYPOT RICE WITH ASSORTED WAXED MEAT

Featuring a medley of salted, smoked and cured meats, the restaurant’s signature Claypot Rice with Assorted Waxed Meat (S$28++) is, hands down, our favourite of the lot. The thin slices of lup cheong and liver sausage provide sweetness and richness whereas the waxed pork belly provides a sharp salty kick along with a buttery pork flavour that just contributes to a massive savoury explosion.

We are also insanely fond of their rice that is both perfectly fluffy and delicious. The crispy, burnt edges are where the money is and besides having a smoky taste to it, the crunch it provides between mouthfuls elevates the dish entirely.

Cooking solid claypot rice isn’t rocket science, but it does require a significant amount of skill. A simple composition of ingredients, it truly boils down to two things—fire control and timing—of which the chefs here are able to manipulate exceptionally well.

Making sure to tilt the claypot to a different every few minutes, Chef Leung carefully ensures that the base of the dish achieves an even layer of crust and also allows any excess water to evaporate fully. Once the lid is removed—confirming that the dish is soon to reach completion—a savoury dark sauce is poured over the top and everything is mixed together.

BRAISED VENISON WITH VERMICELLI IN SPICY CHILLI SAUCE

A dish that is both aromatic and satisfying, and great for sharing, is their Braised Venison with Vermicelli in Spicy Chilli Sauce (S$28++). Imbuing Sze Chuan peppercorns and dried chilli into the dish gave the venison strips a fragrant lift and also a slight tingle on our tongues.

Tender, tasty and straightforward, this saucy dish pairs very nicely with the various claypot rice dishes.

PRAWN WITH BEANCURD SKIN COATED WITH SHRIMPS PASTE

A saucy dish comprising larger-than-usual prawns nestled above strips of beancurd, the Prawn with Beancurd Skin coated with Shrimps Paste (S$28++) is a good alternative to consider if you feel you’ve had way too much meat.

The prawns are immensely fresh and have a nice crunch to it while the strips of beancurd act like sponges to soak up all of that glorious sauce.

BRAISED BEEF TENDON WITH CURRY SAUCE

Aromatic and complex, as any good curry should be, the Braised Beef Tendon with Curry Sauce (S$28++) is an odd side dish to have in a Chinese restaurant but one that we highly recommend nonetheless.

Allowed to simmer and reduce and served dry, the flavour is enriched and concentrated into both the tender beef, beef tendons and potato chunks. If anything, the taste largely resembles that of a rendang but possesses the same warmth and heady aroma of curry. Cooked in a claypot, the flavour was nuanced and smokier in comparison to conventional renditions.

DOUBLE-BOILED FISH SOUP WITH MATSUTAKE

We love our double-boiled Cantonese soups and few impress our palates and comforts our soul the same way that Si Chuan Dou Hua Restaurant can. They have a pretty extensive selection of soups to choose from but the one that stole our hearts was their Double-boiled Fish Soup with Matsutake (S$12++).

Chunks of fish are first fried to intensify its flavour before allowing to simmer along with other ingredients such as apple, snow fungus and of course, matsutake. Delicate in flavour, every slurp was a nourishing hit of umami and savoury.

‘Secrets Of A Claypot’ is available daily for lunch and dinner from now until 31 December 2018. Our readers can quote ‘ladyironchef’ to enjoy every second clay pot at just S$8.80!

Si Chuan Dou Hua
PARKROYAL on Kitchener Road
181 Kitchener Road, Level 3,
Singapore 208533
Tel: +65 6428 3170
Daily: 11.30am – 2.30pm, 6.30pm – 10.30pm
Nearest Station: Farrer Park

This post was brought to you by PARKROYAL on Kitchener Road.

The epitome of any Chinese feast and something that sets a good Chinese restaurant apart from a great one is the iconic Peking duck. A treat for the whole family, this delightful dish is loved for its crackly skin and tender meat that overwhelms the palate—in a good way of course.

Complete with the addition of hoisin sauce, sliced cucumbers and scallions before being wrapped in a thin crepe, Peking ducks that are well executed always boasts a delightful crunch on the first bite, followed by an addictive tenderness and flavour which takes your palate to a magical place. It’s no wonder this dish is regarded as China’s national dish.

Given its culinary complexity, not all Chinese restaurants serve Peking duck, but if you know where to look, then enjoying this dish on a regular basis need not be so hard. Here is our list of the best Peking duck restaurants in Singapore.

#1 HUA TING

New to Hua Ting’s menu is their ambrosial Smoked Peking Duck infused with Aged Pu-Erh served with Yuzu Sauce (S$45++/half).

This aromatic rendition is taken a notch higher than your average Peking duck with the infusion of fragrant pu-erh tea leaves that, aside from perfuming the meat as it cooks, add another layer of flavour that might intrigue the palate at first, but no doubt tastes brilliant.

442 Orchard Road
Orchard Hotel Singapore, Level 2
Singapore 238879
Tel: +65 6739 6666
Mon to Fri: 11.30am – 2.30pm, 6pm – 10.30pm
Sat & Sun: 11am – 2.30pm, 6pm – 10.30pm
Nearest Station: Orchard

#2 IMPERIAL TREASURE FINE CHINESE CUISINE

Well-known for roasting their Peking duck (S$90++/whole) to perfection, Imperial Treasure serves one of the finest and most authentic iterations of this prized roast dish around.

With a solemn dedication to preserving the centuries-old methods of the Emperor’s imperial kitchen, the chefs take special care in ensuring that each whole duck is roasted to crisp perfection and sliced on the platter before your eyes.

10 Bayfront Avenue, L2-04,
Marina Bay Sands,
Singapore 018972
Tel: +65 6688 7788
Mon to Sat: 11.30am – 11pm
Sun: 11am – 11pm
Nearest Station: Bayfront

#3 MIN JIANG

Celebrated for its outstanding Cantonese dishes, this immaculately kept restaurant in Goodwood Park hotel is where many go to satisfy their cravings for dim sum that is served on trolleys during lunch.

But if you do find yourself hankering for Peking duck (S$70++/whole), you should probably also know that Min Jiang is an excellent place to get just that.

22 Scotts Road,
Goodwood Park Hotel,
Singapore 228221
Tel: +65 6730 1704
Mon to Sat: 11.30am – 2.30pm, 6.30pm – 10.30pm
Sun: 11am – 2.30pm, 6.30pm – 10.30pm
Nearest Station: Newton

Photo Credit: Si Chuan Dou Hua PARKROYAL On Kitchener Road

#4 SI CHUAN DOU HUA

As one of our favourite Chinese restaurants in town, Si Chuan Dou Hua at PARKROYAL On Kitchener Road is where you can find top-notch grub that always impresses.

Each of its three outlets boasts a different menu to cater to specific clientele but the one at Kitchener sees a relatively stronger dedication to Sichuan and Cantonese dishes and is the one we flock to for better than ordinary Peking Roast Duck (S$ 40 for half, S$70 for whole).

181 Kitchener Road
Singapore 208533
Tel: +65 6428 3170
Daily: 11.30am – 2.30pm, 6.30pm – 10.30pm
Nearest Station: Farrer Park

#5 TUNGLOK XIHÉ PEKING DUCK

Peking duck (S$66++/whole) is serious business at TungLok XiHé Peking Duck Restaurant—if its name wasn’t already enough of an indication. The restaurant sources a very specific breed all the way from Ireland, one that is specially aged to produce dense and porous skin along with the succulent meat.

Cured in a mix of spices and seasoned before being hung to roast in a traditional oven, the end result is always a perfectly roasted duck. Unlike your typical Peking duck, theirs is highlighted with a unique blueberry sauce and pop rocks dip, giving a whole new meaning to culinary innovation.

181 Orchard Road
#07-07/08/09
Orchard Central
Singapore 238896
Tel: +65 6736 0006
Daily: 11.30am – 3pm, 6pm – 10.30pm
Nearest Station: Somerset

Photo Credit: Yàn

#6 YÀN

Boasting an authentic Cantonese menu and a prime rooftop location that allows for a scenic view of the city, Yàn at the National Gallery Singapore is the perfect spot for Cantonese fine dining in Singapore.

Cooking up a visual storm backed by 20 years of experience, Chef Chan Kung Lai astounds with his masterful culinary prowess that can be seen in the way he designs his dishes from his ingredient choices right down to the way he presents them. We find their Peking roast duck (S$90++/whole) impressive in the sense that it was classically prepared devoid of any modern flavour touches—that seems to be the trend in many Chinese restaurants these days.

1 Saint Andrew’s Road, #05-02
National Gallery
Singapore 178957
Tel: +65 6384 5585
Daily: 11.30am – 2.30pm, 6pm – 10.30pm
Nearest Station: City Hall

For more recommendations, read our guide on the best dim sum restaurants in Singapore.

Since it first opened back in 1996, Si Chuan Dou Hua at PARKROYAL on Kitchener has been a haven for Sichuan and Cantonese fare, with a slightly heavier emphasis on Cantonese cooking. What diners can expect is a smorgasbord of dishes that are delicate yet boldly flavoured.

New to their offerings are 18 sensational dishes crafted by Executive Cantonese Chef Leung Wing Chung. Stemming from a long culinary career, allow your palates to be elevated as Chef Leung takes you on an edible trip with his interpretations of traditional Jiangnan cuisine in this new promotional a la carte menu.

We particularly love their Claypot Rice with Assorted Waxed Meat as well as their immensely comforting Braised Fish Maw, Abalone, Sea Cucumber and Conpoy in Brown Broth.

Did we mention? From now until 30 June 2018, all of the 18 new dishes cost just S$18++, and that’s not all—our readers can also quote ‘ladyironchef’ to enjoy an additional 20% off a la carte orders from the Flavours of Jiangnan Menu. Menu is available daily for dinner only.

For Sichuan and Cantonese classics executed with finesse, Si Chuan Dou Hua at PARKROYAL on Kitchener Road is one place that warrants a visit.

DEEP-FRIED MINCED MEAT ROLL

Originating from Suzhou, Chef Leung’s rendition of the popular Deep-fried Minced Meat Roll features surprising hints of lemongrass coupled with tender porky goodness.

Traditionally made with minced pork and ham, the one here is further enhanced with mushroom and prawn paste. Lemongrass sticks are used in place of regular wooden skewers to provide a secondary burst of refreshing flavour. The drumstick-like meat roll is then deep-fried with a soybean crumb for a satisfying crunch.

BRAISED FISH MAW, ABALONE, SEA CUCUMBER AND CONPOY IN BROWN BROTH

A Cantonese meal is never quite the same without a bowl of comforting double-boiled soup.

Featuring a thick and rich broth that comprises premium ingredients such as pork tendon, dried scallops, abalone, mushrooms and sea cucumber, the Braised Fish Maw, Abalone, Sea Cucumber and Conpoy in Brown Broth is easily one of the best soups we’ve tasted in recent times.

Simmered low and slow, the soup achieves a cloudy hue from all the flavour that the pork imparts and Hua Diao wine is also added to enhance the aroma and overall taste. Thicker than your average Cantonese soup, we must say that this dish in itself is worth returning for.

PORK RIBS WITH “ZHE JIANG” VINEGAR IN “ZHENG JIANG” STYLE

Braised in a claypot with the restaurant’s signature black vinegar, the Pork Ribs with “Zhe Jiang” Vinegar in Zheng Jiang Style is a slightly modern take on the Chinese classic.

We dug in to tender and incredibly flavourful pork ribs. Each bite was a mixture of sweet and sour coupled with a subtle yet satisfying porky taste.

DEEP-FRIED CHICKEN ROLL IN “DALIANG” STYLE

Prepared using Kurobuta pork, prawn paste, barbecued chicken liver, ham and rose wine, the Deep-fried Chicken Roll in “Daliang” Style is a popular Cantonese dish, and one worth mentioning.

Served alongside a special dip comprising lemon, vinegar, chilli and garlic, Chef Leung gives this 200-year-old dish a truly refreshing twist.

FISH IN “SHUN DE” STYLE

If you are the sort of person who loves fish but dislikes the hassle of picking out the fine bones, then the restaurant’s Fish in “Shun De” Style is perfect for that “laziness”.

The dish features a mud carp that is manually deboned and stuffed with a fish paste that is elevated by the likes of coriander, mushroom, black moss and diced chestnut. A nice crunch coupled with an intense umami flavour and the added bonus of being boneless, we can see why people, especially kids, would love this.

STIR-FRIED GARDEN VEGETABLES WITH TRUFFLE SAUCE

Featuring a medley of stir-fried vegetables and a tender radish that sits neatly on top, the Stir-Fried Garden Vegetables may not seem like a top priority as far as feasting goes.

Yet, we were truly surprised by the complexity of flavours at work here. The sauce that is drizzled over top is accented with truffles, giving it a nuanced umami flavour that takes it one step higher compared to your average vegetable dish.

BRAISED PRAWN WITH VERMICELLI IN SPICY CHILLI SAUCE

A dish that boasts a delightful wok-hei flavour coupled with a punchy hit of spice is the Braised Prawn with Vermicelli in Spicy Chilli Sauce. Slightly spicy with prominent notes of wok-fried prawn coming through, we were sold the second the dish arrived.

The vermicelli was flavourful without being too dry and everything about this was just delightful—from the smoky, seafood flavours to the lip-smacking spice that kept us reaching in for more.

CLAYPOT RICE WITH ASSORTED WAXED MEAT

A dish that best demonstrates a chef’s skill is claypot rice. Seemingly simple to whip up given that there are so few ingredients involved, it actually requires a lot more in terms of culinary technique to achieve the best flavour and the perfect texture of rice.

What else can we say? The Claypot Rice with Assorted Waxed Meat here did not disappoint. In fact, we were so utterly blown away by it we almost could not stop ourselves from reaching out for a third helping.

Cooked to just the right doneness, the rice was still fluffy without being overly burnt. Chef Leung emphasised that getting the proportion of water to rice is absolutely crucial in this and in order to achieve such a gorgeous aroma, a mixture of waxed meats needs to be used.

We were delighted by the likes of Chinese sausage, Chinese liver sausage as well as waxed duck which all did well to give this dish such a meaty, yet robust appeal.

HOMEMADE BEAN CURD

No one—we repeat, no one—leaves Si Chuan Dou Hua without a serving of their signature Homemade Bean Curd with Wolfberry.

Although this dessert is not new to the Chef Leung’s refreshed lineup of dishes, the warm and soothing soft beancurd served with sweet wolfberries is just the perfect finish to a fine culinary experience such as this one.

To refresh your memory, this dinner offer extends from now all the way until 30 June 2018, meaning that all of the 18 new dishes (doesn’t include beancurd) cost just S$18++ per dish and our readers can also quote ‘ladyironchef’ to enjoy an additional 20% off a la carte orders on the Flavours of Jiangnan Menu.

We’re definitely heading back and we shall see you there!

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Si Chuan Dou Hua Restaurant
Level 3, PARKROYAL on Kitchener Road
181 Kitchener Road,
Singapore 208533
Tel: +65 6428 3170
Daily: 11.30am – 2.30pm, 6.30pm – 10.30pm
Nearest station: Farrer Park

This post is brought to you by PARKROYAL on Kitchener Road.