Si Chuan Dou Hua presents ‘Colours of the Sea’ Seafood Set Menu/Buffet with Pufferfish & more

From 14 October 2019 to 12 January 2020, Si Chuan Dou Hua presents the Colours of the Sea 三鲜争艳, featuring a gastronomic feast of seafood dishes (including the famed pufferfish, Hamaguri clams and giant Garoupa) whipped up by each outlet’s respective executive chefs.

Available at the TOP of UOB Plaza, PARKROYAL on Beach Road and PARKROYAL on Kitchener Road outlets, look forward to different menus bound to whet your appetite.

 

TOP of UOB Plaza

See Set Menu: $88-98/pax (with a minimum of two to dine)

New Executive Chef Chan Shun Wong and Master Dim Sum Chef Peng Yi Chun bring to the table exquisite, not-to-be-missed pufferfish creations like the Sliced Pufferfish with Fresh Chilli and Sesame, and the adorable Handmade Steamed Pufferfish Dumplings respectively.

Si Chuan Dou Hua Restaurant is also currently the only Chinese restaurant in Singapore using pufferfish in Chinese cuisine.

Other highlights from the set menu include the Deep-fried Lychee with Crab Meatballs in Passionfruit Sauce, Boiled Kailan Stem with Garlic Sauce and the interesting Lime Sherbet with Sawagani that is deep-fried till crispy.

 

PARKROYAL on Beach Road

See Set Menu: $78-88/pax (with a minimum of two to dine)

Executive Chef Zeng Feng, on the other hand, showcases his signature Sichuan dishes. The Steamed Giant Garoupa in Sichuan Peppercorn Sauce (made with fresh green peppercorn from China) delights with a sweet and sour punch.

Another favourite of mine is the Sliced Pufferfish with Fresh Chilli and Sesame, in a broth that is slightly numbing yet flavoursome.

 

PARKROYAL on Kitchener Road

See A la Carte Buffet Menu: $65/pax (with a minimum of four to dine)

Executive Chef Leung Wing Chung is known for his hearty Cantonese-styled soups and there is no reason not to have one.

Enjoy a single-serve of the Double-boiled Soup with Homemade Shunde Minced Fishball, mussels and prawns. If you must, top up $10 to add in a portion of Crispy Rice to pair up the remaining of the luxuriously rich and creamy soup.

Also, revel in the Seafood Combination Platter, comprising of Lobster Salad, Crispy Fish Skin with Salted Egg Yolk, Soft Shell Crab in Osmanthus Sauce and Marinated Jellyfish, available once for each table.

Other items from the buffet menu include the fiery Stir-fried Clam with Spicy Bean Sauce, Boiled Conch served with Homemade Sauce and the Flatfish in Passion Fruit Sauce with Fresh Fruits, to name a few.

 

Si Chuan Dou Hua

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

 

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