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.

Come this November, The Ritz-Carlton is inviting guests to indulge their culinary senses at their first-ever Stellar Dining Series. A once-in-a-lifetime collaboration between six Michelin-starred chef talents, mixologists and patissiers from The Ritz-Carlton itself across four gourmet cities around the Asia Pacific region, the Stellar Dining Series will happen from 1 November to 1 December 2018. The journey will begin in Singapore, then to Osaka, Hong Kong and finally at The Ritz-Carlton, Beijing.

Driven by a desire to create memorable experiences, each destination on the four-city tour will see these Michelin-starred chefs collaborate to present their signatures as well as create spectacular new dishes, orchestrating a constellation of cosmic dining events as well as exclusive masterclasses and cocktail craftsmanship.

For those who dine as adventurously as they travel, The Ritz-Carlton invites you to set your course by the stars and experience the Stellar Dining Series hosted by one of the greatest luxury hotels around. Whether you’re seeking to impress, or to experience gastronomic excellence at its finest, we say reserve now before it’s too late.

1 – 4 NOVEMBER: THE RITZ-CARLTON, MILLENIA SINGAPORE

Happening on our very shores between 1 to 4 November 2018, guests in Singapore can expect a harmony of the best that Cantonese cuisine has to offer at both the ‘6 Hands’ lunch and dinner, proudly presented by Michelin-starred chefs Paul Lau of The Ritz-Carlton, Hong Kong, Gordon Guo of The Ritz-Carlton, Guangzhou and Cheung Siu Kong The Ritz-Carlton, Millenia Singapore.

Prepared in the form of a la carte dim sum alongside speciality dishes, every handcrafted dish attributes to their burning love passion for the cuisine and their respect for nature of which their ingredients are sourced.

Aching to knock back a tipple or two? Indulge in an innovative spread of hand-crafted cocktails by mixologist Oscar Mena, featuring a combination of traditional and cutting-edge ingredients at the Chihuly Lounge.

If not, in the afternoon, delight your taste buds with a celestial eight-course afternoon tea session elegantly designed by celebrated patissier, Richard Long, from The Ritz-Carlton, Hong Kong.

On 4 November 2018, discover the authentic flavors of Singapore at Colony’s Michelin-starred brunch where the seven conservatory kitchens will take you on a gastronomic journey. Michelin-starred chefs Paul Lau and Gordon Guo will helm a live station each, together with with Richard Long and Oscar Menu.

8 – 10 NOVEMBER: THE RITZ-CARLTON, OSAKA

From 8 to 10 November 2018, The Ritz-Carlton, Osaka will be joined by a constellation of four culinary stars, bringing into orbit Japanese-inspired French cuisine with Chef Christophe Gibert and Chef Shintaro Miyazaki. Chef Kenji Fujimoto of Tempura Mizuki at The Ritz-Carlton Kyoto along with Chef Takeshi Fukana at The Ritz-Carlton, Osaka will work together to deliver a sensational seasonal tempura using seasonal ingredients to highlight the art of the cuisine.

Chef Cheung Siu Kong of Summer Pavilion from The Ritz-Carlton, Singapore will bring to life authentic Cantonese cuisine with Chef Peter Cheung at The Ritz-Carlton, Osaka. There will also be a one-of-a-kind chocolate masterclass, chocolate-themed afternoon tea with Champagne and cocktail workshop tailored for all refined palates.

22 – 25 NOVEMBER: THE RITZ-CARLTON, HONG KONG

The Ritz-Carlton, Hong Kong, the highest hotel in the world, takes guests closer to the stars in every sense with Chef Paul Lau joining hands with Chef Shintaro Miyazaki of Azure 45 from The Ritz-Carlton, Tokyo, to create a series of extraordinary lunches and dinners showcasing the best of Cantonese and French haute cuisine.

The Hong Kong event also includes unique chocolate themed afternoon tea by award winning Chocolatier Masatada Hosokawa from The Ritz-Carlton, Osaka and Executive Pastry Chef Richard Long.

Discover some of the season’s unique cocktail recipes with Kentaro Wada and Oscar Mena, two cocktail connoisseurs with a knack for boldness.

29 NOVEMBER – 1 DECEMBER: THE RITZ-CARLTON BEIJING

The events conclude with a supernova at The Ritz-Carlton, Beijing where Michelin-Starred Chef extraordinaire Christophe Gibert of La Baie in Osaka will collaborate with Chef Cheung Siu Kong of Summer Pavilion in Singapore to create an haute French experience and a contemporary Cantonese menu to the nation’s cultural nexus.

The three-day gastronomic line-up will feature a series of Michelin lunch and dinners, afternoon tea, as well as exclusive cocktail workshops inspired by China’s treasured teas—proudly brought to you by the acclaimed cocktail connoisseur, Oscar Mena.

You can find out more information about the Stellar Dining Series and make a reservation here. This is one exclusive and very highly-coveted Michelin experience that is worth luxuriating in!

This post is brought to you by The Ritz-Carlton.

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.

Established in 1992, Orchard Hotel Singapore’s signature restaurant Hua Ting has built a firm reputation as one of the top Cantonese fine dining restaurants in Singapore. Many spirits were shaken at the news of its closure some months ago but finally, after an extensive four-month facelift, Hua Ting Restaurant returns with a sophisticated new look and an improved menu to match.

At the helm of this grande dame is Masterchef Chung Lap Fai, and along with his team of veteran Chinese chefs, a brand new menu is introduced—one that aims to impart traditional flavours in a contemporary fashion. Look forward to a myriad of intriguing new dishes and creative tea-and-food pairing menus alongside the restaurant’s signatures and crowd-pleasers, all plated and presented in a sleek, artistic fashion.

New to Hua Ting Restaurant’s menu is their Smoked Peking Duck infused with Aged Pu-Erh served with Yuzu Sauce. Aromatic, succulent and everything you could ever want in a Peking duck dish (and more), it is one of those dishes that you’ll find yourself hankering over for days.

We are definitely loving Hua Ting Restaurant even more than we already did!

To match the restaurant’s modern furnishing and finer decorative outfits, the menu has been totally revamped but rest assured that the old favourites are still very much in place.

Having spent the restaurant’s downtime revising the menu, Masterchef Lap Fai might have elevated the look and presentation of his dishes, but at its heart, the menu still stays true to its traditional Cantonese roots.

DONG XING GAROUPA AND CRISPY RICE

Nothing defines ’comfort’ like rice in hot soup and Hua Ting Restaurant’s version will blow your mind with its wild-caught Dong Xing Garoupa and Crispy Rice in Superior Stock.

Inspired by Korean bibimbap, the dish is first presented in a piping-hot stone bowl displaying only rice with a layer of raw fish slices, to which the server pours over the hot stock that instantly cooks the fish.

At the side, you can help yourself to freshly diced scallions, fried fish bones as well as crispy puffed rice to give the indulgent rice porridge an extra punch of flavour.

Hands down, this was easily our favourite dish of all. The dish was comforting with a mixture of sweet, delicate flavours and the different textures present in the dish itself made it all the more delightful to eat.

CHILLED MARINATED 16-HEAD SOUTH AFRICAN ABALONE

True luxury knows no equal as far as the Chilled Marinated 16-head South African Abalone is concerned. A true delight to look at (let alone eat), this ocean gem is marinated with sake over a long period to give it a more intense flavour boost.

Served cold, we really enjoyed the harmony of textures and sensations that were present in our mouth upon each bite.

SMOKED PEKING DUCK INFUSED WITH AGED PU-ERH

New to Hua Ting Restaurant’s menu is the ambrosial Smoked Peking Duck infused with Aged Pu-Erh served with Yuzu Sauce. What else can we say? We are suckers when it comes to Peking duck—from its irresistibly crispy skin and succulent flesh right down to the decadent hoisin sauce that just ties in all the flavours.

This aromatic rendition is taken a notch higher than your average Peking duck with the strong 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.

HUA TING RESTAURANT SIGNATURE ROAST TRIO PLATTER

Boasting a similar profile to the Smoked Peking Duck, Hua Ting Restaurant’s Signature Roast Trio Platter—that features crispy roasted duck, crispy roasted pork and charcoal-grilled Spanish Iberico pork char siew—is true indulgence at its finest.

Neither gamy nor tough, every bite of the roasted duck promises an aromatic punch that is further accented by the decadent fat that oozes out from the meat. And as far as roasted pork dishes go, we dare admit that very few can beat their stellar char siew and roasted pork.

BAKED EMPRESS CHICKEN DRUMSTICK IN HAND-MOULDED BREAD

With a distinguished career that spanned more than three decades, Master Chef Lap Fai is more than just a chef; he is an artist in his own right. And the restaurant’s Baked Empress Chicken Drumstick, Abalone, Fungus and Chinese Herbs is a testament to that.

This dish is as much as a culinary masterpiece as it is a melting pot of unbelievable flavours. Encased in a hen-shaped bread bowl, of which Chef Lap Fai moulds himself daily, hides a fork-tender chicken drumstick as well as mushrooms and other edible goodies—all stewed down to tender perfection.

DIM SUM DELIGHTS

A signature on their dim sum menu and a true representative of the restaurant is Hua Ting Restaurant’s Signature Baked Mango Chicken Tartlet. Encased in a crispy, buttery bo lo bun hides bits of sweet, minced chicken and diced up ripe mangoes. While many might flinch at the thought of this unlikely pairing, we promise you that it is good.

Another item to look forward to is the Wok-fried Turnip Cake with House-made X.O. Sauce in Hot Stone Bowl. Brimming with delicious savoury, slightly spicy qualities and exuding a strong wok-hei flavour, this dish is a great accompaniment to have alongside the sweeter dim sum options.

STEAMED FRESH CRAB CLAW, EGG WHITE, SPRING ONION AND GINGER PURÉE

For something that looks presumably simple, we were rather impressed by the complexity of flavours present in the Steamed Fresh Crab Claw, Egg White, Spring Onion and Ginger Purée.

Sitting on a bed of firm and silky egg white, the crab claw was meaty and sweet. But what truly made this dish divine was the combination of the assertive, subtly spicy house-made ginger purée and salty ikura.

CRISPY SQUID TENTACLE, CHILLI PADI, ALMOND FLAKE

The Crispy Squid Tentacle, Chilli Padi, Almond Flake is something that comes highly recommended. A slight derivative of the iconic salted egg yolk crispy squid that we’re used to, this rendition features flakes of almond that add a nice crunch and nutty note to the dish.

Battered and fried till golden and crispy, the battered squid takes on the flavours of its accompaniments pretty well without being overly greasy.

Photo Credit: Hua Ting Restaurant

BRAND NEW TEA PAIRING

A new addition to Hua Ting Restaurant is their specially curated tea-pairing menu that is crafted by Masterchef Lap Fai himself. Like wine, he believes that tea has the ability to provide a new dimension to a meal, either by complementing certain dishes or enhancing them.

For S$98++ per pax, savour a whole array of fine dishes matched with premium brews, such as Fried Rice with Conpoy and Organic Black Garlic in Lotus Leaf, infused with Jasmine Pearls tea—a pairing which he believes is the most suitable in bringing out the subtleties—and more!

The entire experience will heighten your love for tea and it is the best way to truly appreciate fine tea and food.

Mileslife is our favourite app to accumulate miles through everyday spending. You can earn 2 miles for every dollar spent at this restaurant. Download and try Mileslife out now! You can use our code ‘Ladyironchef‘ upon your first spending to get 1,000 miles.

Hua Ting Restaurant
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

This post was brought to you by Hua Ting Restaurant.