Si Chuan Dou Hua – A Tale of Twin Baby Lobsters buffet with lobsters cooked in 8 different styles

Ardent fans of seafood would know that the restaurants in PARKROYAL on Beach Road periodically bring the kings of the ocean to your table. Following a series of crabs and lobsters buffets held at Ginger restaurant, Si Chuan Dou Hua is back on the line with the debut of A Tale of Twin Baby Lobsters ala carte buffet.

From now till 31 May 2019, relish in unlimited servings of baby lobsters (not the typical yappies, but actual lobsters) cooked in eight different styles. Savour, to your heart’s content, 40 other Sichuan and Cantonese dishes that range from cold appetizers, soup, vegetables, meats, more seafood and desserts.

A Tale of Twin Baby Lobsters promotion will be held across both Si Chuan Dou Hua outlets at PARKROYAL on Beach Road and Top of UOB Plaza with outlet-exclusive signature dishes. As such, you can try different delicacies in both outlets. Another good thing is, you can dine in one of the outlets and enjoy 30% off your bill when you dine in their other outlet too!

 

Unique to TOP of UOB Plaza is the one-time order of the Baby Lobster in Preserved Wild Chilli served with Man Tou. You will be served in sliced portions of this lobster roll look-alike. The homemade fried buns were out-of-the-world delicious, and fluffy with a crackling surface as a result of deep-frying.

Decadent pieces of lobster meats laid curled between the buns while coated in numbingly spicy condiments.

Don’t want to miss this? Head over to Si Chuan Dou Hua at TOP of UOB Plaza.

 

Si Chuan Dou Hua at PARKROYAL on Beach Road, on the other hand, has Executive Sichuan Chef Zeng Feng churning up a comforting bowl of Crispy Noodles with Baby Lobster (one-time order). Empty lobster shells are used to make the flavoursome broth, boiled for hours before serve.

 

The highlights of the ala carte buffet are no other than the unlimited servings of Baby Lobsters presented in seven cooking methods.

The spicy ones are the Stir-Fried Baby Lobster with Fragrant Sichuan Spicy Sauce, Stir-Fried Baby Lobster in Sichuan Style, Sautéed Baby Lobster with Dried Chilli, Stir-Fried Baby Lobster with Preserved Chilli and Chilli Padi, Baked Baby Lobster with XO Sauce.

Non-spicy eaters and kids can opt for the Stir-Fried Baby Lobster with Ginger and Onion and Baked Baby Lobster with Superior Soya Sauce.

I absolutely adore the Mala Xiang Guo rendition of the Stir-Fried Baby Lobster with Fragrant Sichuan Spicy Sauce.

Giving your mala hotpot an upgrade, the pot comes with baby lobsters that would make some spit fire with its spices and numbing peppercorns. You can even dig out soft potatoes, enoki mushrooms and crunchy black fungus buried together.

The spice level, though, was manageable for me. The flavours were well-balanced without masking the sweet taste of the crustaceans.

The lobster meats were cooked perfectly and came off their shells easily. There’s neither the frustrating chewiness nor overcooked tough meats. I was glad that the few pieces I had had me swooning in for more.

Of course, it’s best to eat them while hot.

Other side dishes as part of the buffet includes the Marinated Black Fungus with Preserved Chilli, Shredded Chicken with Sesame Sauce and Smoked Fish with Mixed Spices.

Soup options are equally appealing, such as the Double-boiled Fresh Fish Maw in Imperial Consommé, Braised Fish Maw with Crab Meat Soup and Sichuan Hot and Sour Soup.

The choices seem endless and you might want to dine in groups of four and more to truly savour all of these!

Some highlights comprise of the Deep-fried “Soon Hock” Fish in Superior Soya Sauce with Chilli and Bean Paste Sauce, Stir-fried Fresh Scallops and Broccoli with Chilli and Bean Paste Sauce, Boiled Prawns with Chinese Herbs, signature “Chong Qing” Diced Chicken with Dried Chilli, Stir-fried Sliced Beef with Ginger and Spring Onion and Sichuan Dan Dan Noodles. 

The mid-spicy spicy fried chicken is bound to shiok you with its electrifying spiciness. Love this!

Round off with classic desserts like the must-try Homemade Fine Bean Curd, Chilled Mango Sago Cream and Double-boiled Hasma with Red Dates. 

 

A Tale of Twin Baby Lobsters (Minimum two to dine)

Sat, Sun and PH, Lunch 11:30am to 2:30pm:

Adult: $88, Child (6 – 11 years): $44

 

Mon to Thu, Dinner 6:30pm to 9:30pm:

Adult: $78, Child (6 – 11 years): $39

 

Fri to Sun and PH, Dinner 6:30pm to 9:30pm:

Adult: $88, Child (6 – 11 years): $44

 

Si Chuan Dou Hua

7500 Beach Road, PARKROYAL on Beach Road, Singapore 199591

Tel: +65 6505 5722

 

Lunch : 11.30am – 2.30pm

High Tea : 2.30pm – 6.00pm

Dinner : 6.30pm – 10.30pm

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

 

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