Tucked away in the corner of the 3rd floor of PARKROYAL on Kitchener Road, Si Chuan Dou Hua Restaurant is a family’s favourite and is renown for its outstanding Sichuan and Cantonese dishes.

This year, Si Chuan Dou Hua Restaurant at PARKROYAL on Kitchener Road celebrates its 6th anniversary.

As part of the celebrations, Executive Cantonese Chef Leung Wing Chung has specially put together a six-course set menu which features many of the restaurant’s classics—from dim sum and Cantonese soups to Sichuan mains and signature beancurd dessert. And it is reasonably priced at S$78++ for 2 persons (regular price S$68++ per person). This promotion is valid daily, with a minimum 4 to dine.

Si Chuan Dou Hua at PARKROYAL on Kitchener Road’s 6th anniversary set menu is available daily for both lunch and dinner from 13 February 2017 to 30 April 2017.

THE ART OF DIM SUM

Our loyalty goes to Si Chuan Dou Hua at PARKROYAL on Kitchener Road’s menu of very exquisite handcrafted dim sum.

Featuring a spread of signature dim sum, the ‘Art of Dim Sum’ includes the Chef’s popular items and customers’ favourites.

It includes Siew Mai with Abalone, Yam and Beancurd Skin with Dried Chilli, Truffle “Xiao Long Bao” and our absolute favourite—the Nostalgic Pork Belly Baked Bun.

The Nostalgic Pork Belly Baked Bun is a crispy and buttery pastry crust that reveals piping hot diced pork belly with char siew sauce.

APPETIZERS

The “Combination Of Four Delicacies” puts together the Sliced Suckling Pig, Chilled Chicken in Spicy Bean Paste, Wasabi Mushroom and Marinated Jelly Fish.

The Sliced Suckling Pig boasts juicy pork enshrouded with crispy skin that had just the right amount of salt.

However, the one that surprised us all was the Wasabi Mushroom, which features shimeji mushrooms tossed in a gentle wasabi sauce. It was surprisingly not overpowering, and in fact extremely addictive with the perfect balance of smokey spiciness from the creamy wasabi and sweetness from the fresh mushrooms.

THE MAINS

As part of transforming their patrons’ experience at the Si Chuan Dou Hua Restaurant into a luxurious one, Chef Leung has selected the Korean Turbot Fish to be part of the menu.

The Hong Kong Steamed Sliced Turbot Fish in Soy Sauce is a dish of white and firm fish topped off with parsley, before being drizzled with a light dipping soya sauce.

The Signature Bean Curd Medley was an absolute winner for us. Fried beancurd slices are placed atop a bed of steamed beancurd, vegetables, and minced meat; then doused in rich oyster sauce. It was stunning; this dish was a majestic one both in taste as well as appearance.

You definitely need a bowl of white rice to complement this dish. Happiness can be so simple sometimes—just beancurd and steamed white rice.

For those who want a healthier choice, Si Chuan Dou Hua Restaurant offers all diners the option of brown rice, as a healthier alternative, absolutely free of charge.

THE SOUPS

As with every Chinese meal, a soup is necessary to complete your dining experience.

We were treated to Chef Leung’s Double Boiled Cartilage Soup with Fish Maw. The extremely flavourful and thick soup is boiled for at least 7-8 hours together with various herbs such as gingko nuts and wolfberries for that extra nutritional boost.

Just for Si Chuan Dou Hua restaurant’s 6th anniversary, Chef Leung also created the Fish Paste Mee Sua Soup in “Shun De” Style, which is served to diners through Gueridon Service. Shunde, hometown of Chef Leung, is a district in the Guangdong province and it’s said to be the place where many famous Cantonese chefs hail from. Shude as a style of cuisine, sees simple ingredients transform into exquisite delicacies.

THE DESSERTS

To end off this exquisite dining experience at the Si Chuan Dou Hua Restaurant, we could not help but marvel at the beautiful Dessert Fantasy, which features a series of sweet desserts such as flavoured jellies and walnut cookies.

Well, no one leaves Si Chuan Dou Hua without a serving of this. One of the signatures that we relished, in particular, was the Homemade Bean Curd with Wolfberry. The warm and soothing soft beancurd served with a generous helping of wolfberries added the perfect finishing touches to this fine culinary experience and left us with a sense of nostalgia and the hunger for more.

If it is going to be your first time dining at Si Chuan Dou Hua at PARKROYAL on Kitchener Road, let it be over this new set menu. At S$78++ for 2 pax (with a minimum 4 to dine), it is really a steal for you get to savour all the representative dishes. It is like having the best of the bests in one seating, and at a price tag that is more than reasonable.

When visiting, do make sure to also take the opportunity to ask their Tea Masters to serve you a cup of tea through long-nosed bronze kettles to complete your authentic Sichuan and Cantonese cuisine experience, which we assure you that you will not regret. Tea and pickles are a compulsory charge at SGD5 per person.

Also, do note that if you are going in a group of an odd number, the additional person has to pay the regular price of S$68++ per person. If you are in a group of an even number, then you will just pay accordingly to the number of pairs.

Mileslife is our favourite app to accumulate miles through everyday spending. You can earn 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.

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 and 6.30pm – 10.30pm
Nearest station: Farrer Park

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

The official opening of the long-awaited National Gallery Singapore saw the opening of several stellar dining establishments, and Yàn is one of the gastronomic destinations that every epicurean should make a special trip to.

154-seater Yàn is a beautiful Cantonese restaurant that sits on the fifth floor of the stunning museum, and we are completely in love with the restaurant’s chinoiserie-chic vibes and menu of elegant Cantonese cuisine.

A new Chinese gourmet star has emerged in Singapore’s City Hall district and we have to share with you the dining highlights of our meal at Yàn. From Crispy Roast Suckling Pig, Double-boiled Chicken Soup to Dim Sum Platter, here are 9 Dishes We Love From Yàn.

Quote “ladyironchef” to get 10% off your bill at Yàn from now till 30 June 2016 (the promotion is valid every day for both lunch and dinner.

#1 DOUBLE-BOILED CHICKEN SOUP

No better way to start your meal than with the Double-boiled Chicken Soup (S$22++ per person). Unlike traditional herbal soups that are served in ceramics, Yàn’s rendition of the chicken broth is interestingly served in a young coconut and with crispy breadstick on the side.

Dig in and you will discover a few clams, dried longans and goji berries. The overall taste profile is light and aromatic with a lingering aftertaste of fresh coconut flesh. It is one chicken broth that we won’t soon forget.

#2 CRISPY ROAST SUCKLING PIG

Yàn’s signature Crispy Roast Suckling Pig (half – S$124++, whole – S$248++) requires an advanced ordering a day prior to your visit, but the lusciously crispy skin will be worth the effort.

Imagine sinking your teeth into fragrant crispy pork skin complemented with pancake, carved suckling pig’s shoulder and a tender pig fillet oven-baked with lemongrass… We are certain that you will love it.

#3 PAN-FRIED CRAB MEAT WITH EGG WHITE

A recommendation by the chef was the Pan-fried Crab Meat with Egg White (S$12++ per person), and we sure loved it. The hearty dish features braised duo vermicelli tossed served with crabmeat, beansprouts and golden pumpkin sauce. Grab a spoonful of the de-shelled crustacean mixture, wrap it with a green lettuce and you are good to go.

#4 ROAST BARBECUE DELIGHTS

Roasts are synonymous with Cantonese cuisine, and Yàn showcases an impressive selection of mouthwatering roast delights – such as Barbecue Honey Pork (from S$18++), Peking Duck (half – S$40++, whole – S$80++), Roast Crispy Chicken (medium – S$23++, large – S$46++), Roast Duck (from S$20++), Roast Pork Belly (S$14++ per serving) and Soya Chicken (from S$18++).

Can’t make up your mind? We couldn’t too, that was why we went for the Barbecue Combination Platter (from S$22++).

#5 FRIED LIVE PRAWN WITH CRISPY NOODLE BALL

Master Chef Chan Kung Lai – with over two decaades of culinary experience – has successfully nailed the haute Cantonese cuisine with his gorgeous creation of Fried Live Prawn with Crispy Noodle Ball (S$12++ per person).

The seafood dish itself is an art; diners are supposed to pour piping hot broth over the deep-fried ball of crispy noodles, and the end result is a partial-crisp-and-partial-soft texture. Served with delicate sweet prawns, it is one light dish that is seemingly simple, but it will leave you craving for more with its light sweetness from the broth.

#6 PAN-FRIED CHILLI CRAB MEAT BUN

Ever wondered what a cross between Cantonese fare and Singaporean cuisine would look like? Well, the answer is right here.

Yàn has pushed all boundaries and surprised us with their newest dim sum creation – the Pan-Fried Chilli Crab Meat bun (S$9++ / 3 pieces). Think generous amounts of our national dish Chilli Crab stuffed in tasty wok-fried buns. It is akin to eating chilli crab the usual way, with our mantous and all, but this packs a different punch with the bun’s fragrance and slight oiliness, complete with sesame seeds no less.

#7 DEEP-FRIED CUSTARD BUN FILLED WITH SALTED EGG YOLK

We are unabashedly ashamed of being hopelessly obsessed with custard buns, or better known as liu sha bao. In fact, we are on an eternal pursuit to hunt for the best in town, and with this meal, Yàn has made the cut to our top few.

Yes, Yàn has seriously taken these awesome salted egg yolk buns to a whole new level. These buns are deep-fried, yet successfully retained its lava fluidity. We admittedly took a long time to photograph these treats – so imagine our surprise that the yummy lava was still flowy when we finally tucked in. Thumbs up, Yàn! We will be coming back for more of these!

#8 HOT ALMOND CREAM

Hot Almond Cream is a classic and timeless Chinese dessert – made from almond and rice – that instantly warms our hearts. Head Chef Chan Kung Lai is born and raised in Hong Kong, which is no surprise there on why the sweet treat tastes authentically Cantonese.

No frills about the cream, really. Just finely pounded almond to create the smoothest almond cream with equal consistency and at just the right degree of sweetness.

#9 DIM SUM COMBINATION PLATTER

Yàn does an excellent job in injecting new elements of surprises in its presentation of dishes, but without compromising on the key essences of authentic Cantonese recipes.

The Dim Sum Combination Platter (S$18++) features six delicate bite-size treats – steamed black truffle prawn dumpling, steamed fish roe siew mai, steamed vegetarian dumpling, deep-fried taro dumpling, deep-fried stuffed golden mushroom and deep-fried seaweed beancurd sheet.

A great sampler if you cannot decide on which dim sum dish to order!

OMAKASE AT YOUR PREFERRED BUDGET

Yàn is one place that is suitable for every occasion thinkable, from anniversary celebrations to birthday parties, business luncheons and family meals.

Private rooms are also available for booking, and omakase meals are an option should you be in the mood for some surprises. And what we love most about the omakase option is that you get to dine at your own budget.

Just let the chef know your budget, and he will customise a multi-course meal for you. Regardless of your budget, he will try his best to incorporate Yàn’s signatures so that you have a true taste of what the team is proud of and known for. Now, that’s one omakase that wouldn’t have you feeling ripped off.

As mentioned earlier, quote “ladyironchef” upon reservations/  billing to get 10% off your bill at Yàn from now till 30 June 2016 (the promotion is valid every day for both lunch and dinner.

Mileslife is our favourite app to accumulate miles through everyday spending. You can earn 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.

Yàn
1 St. Andrew’s Road, #05-02
National Gallery Singapore
Singapore 178957
Reservations: +65 63845585 / reserve@yan.com.sg
Mon to Fri: 11.30am – 2.30pm, 6pm – 10.30pm
Sat and Sun: 11.30am – 2.30pm, 6pm – 10pm
Nearest Station: City Hall

This post is brought to you by Yàn.

Words by Jolene Koh of Cupcake Weekend, Photos by ladyironchef

When I say I’m not a huge fan of Italian food it’s not because I don’t like the cuisine per se, but more so the feeling you get after having an overly hearty pasta meal where you’d go “that’s it I’m having Chinese for the next few weeks”.

Thankfully, I think I’ve found the perfect place for when I’m craving Italian without having to go through that unpleasant aftermath in my gut.

Helmed by Chef Michele Pavanello and housed at the corner of the Red Dot Traffic Building sits OTTO Ristorante. This classy, unpretentious establishment serves amazing Italian fare with a new-age influence. It’s a great place to have a business lunch, bond with the family over a good meal or even for a romantic night out.

Chef Pavanello takes what he does in the kitchen very seriously. Props for his constant drive to create new dishes and fine-tuning his style of cooking to suit our Asian taste-buds. When you meet someone who’s innovative and cares so much about what he prepares, you just know that what’s presented to you will taste good because at the end of the day, real dedication and passion for food is something you cannot fake.

We started with the Cocoa bean crusted foie gras with port wine reduction ($28). A decadent piece of foie gras coated in a crunchy cocoa bean crust on a bed of crisp salad leaves accompanied with home-made crostini.

By far one of the better foie gras dishes I’ve tasted, a palate tickler starter as I would call it. I liked that it had a myriad of textures and flavours from crunchy to soft, slight bitterness (from the cocoa), to sweet and salty.

Next we had the Slow cooked slipper lobster with leek veloute and morel mushroom ($28). I really enjoyed this other starter. The lobster was fresh, sweet and tasted of the sea. The leek veloute was flavourful & rich without being overly indulgent and complimented the perfectly cooked crustacean.

The Homemade squid ink tagliolini with lemon and chilli marinated prawn ($28) was pretty interesting for me because it’s the first time I’ve had squid ink pasta without a cream/squid ink based sauce.

I was pleasantly surprised that I actually prefer this to the former two alternatives. Homemade noodles (cooked al dente, no less) tossed very generously with prawns. I loved how the lemon zest and the chilli gave the dish some lightness and heat without over-powering the sweetness of the prawns. This one of those pastas where you’d finish, not get sick of and want more.

Homemade potato agnolotti with chicken jus and crispy bacon ($28). From plain sight this dish doesn’t look like much but it’s a whole different story when it enters your mouth. Although there’s no physical trace of chicken in the agnolotti, the flavour that bursts through was akin to a hearty roasted chicken meal complete with mash, peas and the works. The crispy bacon added a nice contrast of texture and a kick of saltiness.

The European seabass fillet with sauteed mushrooms and potato ($42) followed after. Wasn’t exactly a big fan of this main but the fish was well executed and I liked that the sauteed mushrooms and potato had strong hints of basil.

Lastly, the Pièce de résistance; Crispy “suckling pig” lacquered with acacia honey & balsamic vinegar ($48) that was accompanied with braised endives. I’m usually not a pork person but wow, this bought me over. Think sinking your teeth through perfectly crisped skin and into the juiciest, most succuluent piece of meat. All I can say is yes, yes & yes. A must-have!

Our meal at Otto Restaurant ended with Creme Brulee ($14). One thing I particularly love about this dessert (besides eating it) is the part where I get to use a spoon to tap on that thin glass of torched sugar and hear the sound of it crackle.

So I did, revealing a silky, smooth vanilla cream infused with kaffir lime leaves and citrus notes, paired nicely with marinated strawberries.

If you’re looking to try an Italian restaurant that’s authentic and classic with a modern twist, Otto Ristorante is a great place to head to (if you haven’t already). I assure you it most likely won’t be your only visit.

Singapore Food Blog Review
Otto Ristorante
28 Maxwell Road, #01-02
Red Dot Traffic Building
Tel : +65 6227 6819
Mon to Fri: 12pm – 2.30pm
Mon to Sat: 6.30pm – 10.30pm
(Closed on Sun)

Note: This was an invited media tasting.

Jolene Koh is the owner of Cupcake Weekend, which provides artisan cupcakes for every occasion. From media events, product launches, birthday parties, to weddings, baby showers, as personalized favours or just because you feel like having a cupcake.

Featured in

icon-29