Si Chuan Dou Hua – Emperor’s Grand Feast Set Menu with Superior Soup, Pi Pa Duck & Steamed Crab in Egg White and Umeshu

Si Chuan Dou Hua at PARKROYAL on Kitchener Road is good for all occasions like festive celebrations and family gatherings. Besides the ongoing Dim Sum Buffet Lunch Promotion, Si Chuan Dou Hua is back with a new set menu specially put together by Executive Chef Leung Wing Chung. 

Aptly crowned as the Grand Feast Set Menu, it boasts an 8-course meal of Chinese delicacies brimming with seafood gems and meats.

From now till 30th September 2018, feast like an emperor over the scrumptious menu priced at $388.00++ for 6 pax (U.P $480+)and $588++ for 10 pax (U.P. $768++)!

Beginning with the Boiled Prawn with Chinese Herbs, this aromatic broth was flavourful and sweet while the herb-soaked prawns remained crunchy and juicy.

The second course that won applause from everyone at the table was the Braised Fish Maw, Abalone, Sea Cucumber and Conpoy in Brown Broth.

The broth was thick, rich and starchy like collagen soup. Served hot, each mouthful was like temporary armour across my tongue, before gliding down my throat and warming the pits of my belly. The presence of the various ingredients would be enough to bring smiles as I gingerly gave them a nuanced bite before eagerly swallowing the rest whole.

No wonder this superior soup is only deemed fit for royalties. It is that luxurious.

Steamed Soon Hock with Cordycep Flowers in Superior Soya Sauce was what made a fish stood out. The fish meat could be easily forked apart, revealing succulent white flesh dapped in soya sauce. It was frank in flavour, with a soft appeal and touch of salinity.

Roasted Pi Pa Duck with Minced Black Garlic reminded me of Peking Duck with the thin and crispy skin that crackled under my teeth. The meats, on the other hand, hovered towards insipidness, leaving the skin as the saving grace.

Another favourite of mine was the Steamed Crab with Egg White and Umeshu that would make any crab dish paled in comparison.

Flavours were unexpectedly lively, kissed by the umami-fied combination of egg white, umeshu and crab meats. My tongue was aroused, moving along the meats in the pincers. This dish would send me kneeling for more.

Signature Beancurd Medley was likened comfort food my family would order in any Chinese restaurant.

Doused in sweet minced meat sauce, the simple tofu was heightened in taste momentarily.

Steamed Pearl Rice with Seafood serve in Lotus Leaf was more than just normal carbohydrates, especially when the highlight laid in the use of big pearly grains for a more wholesome bite. The flavours, though, come from the diced seafood scattered on top so it was best to consume together.

Dessert was Lemongrass Jelly with fresh Fruit and Deep-fried Peanut Cake in Teochew Style.While the former was refreshing with a tad of acerbity, the later was a nutty decadence.

 

 

Si Chuan Dou Hua 

 

Website: http://www.sichuandouhua.com/

 

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