Si Chuan Dou Hua: New 6-Course Set Menu At PARKROYAL On Kitchener Road

3 March 2017 Gwendolyn

Si Chuan Dou Hua at PARKROYAL on Kitchener Road is revealing a brand new 6-course Set Menu, available from 13th February to 30th April 2017, for both lunch and dinner. Specially curated by Executive Cantonese Chef Leung Wing Chung, the menu features a series of mouth-watering dishes and signature items.

Prices start at:

SGD 68 per pax

SGD 78 for two (min 4 pax to dine)

Art of Dim Sum

Eight tantalising dim sum dishes which consist of:

“Siew Mai” with Abalone
Prawn Dumpling
“hakka” Dumpling
Spicy Chicken
Yam and Beancurd Skin with Dried Chilli
Nostalgic Pork Belly Baked Bun
Truffle “Xiao Long Bao”
Fragrant Yam Cake with Waxed Meat
Marinated Rice Noodles with Shredded Duck

Combination of Four Delicacies

Sliced Suckling Pig
Chilled Chicken in Spicy Bean Paste
Wasabi Mushrooms
Marinated Jelly Fish

Double-boiled Cartilage Soup with Fish Maw

The soup is boiled for seven to eight hours to give it a rich and flavoursome taste. Very nourishing as well.

“Hong Kong” Steamed Sliced Turbo Fish in Soy Sauce

A very tender fish with fall-off-the-bone meat, further accentuated with the light soy sauce.

Signature Beancurd Medley

Fried to a golden brown, the tofu split apart to reveal a lovely wobbly centre! The meat sauce reminded me of Zha Jiang Mian (aka Fried Sauce Noodle) that was amazingly delicious with bits of minced meats.

Fish Paste “Mee Sua” Soup in “Shun De” Style

Generous amount of fish paste is added to the fish broth boiled with soy bean, sakura prawns and thin salted noodles. One of the highlights of this dish lies in the fish paste which is made with Mud Carp, Pearl Garoupa and black moss.

Dessert Fantasy in Buffet Style

You will be spoilt for choice with 11 different desserts and fresh fruits on the buffet line. Indulge in specialties such as the Hawthorn with Peach Resin Pudding, Homemade Beancurd with Wolfberry and Cream of Fresh Mango with Pomelo.