The highly acclaimed annual culinary event at Si Chuan Dou Hua Restaurant 四川豆花饭庄 is back.
PARKROYAL on Beach Road once again presents ‘A Gastronomic Journey of Sichuan Flavours 一菜一格, 百菜百味’ where you can explore the robust taste of Sichuan cuisine, in a eat-all-you-can a la carte buffet extravaganza, from 19 August till 31 December 2021.
This is where you can feast on 100 petite plates of authentic Sichuan fare served tapas-style to your pleasure. Yes, one hundred plates – if you can.
As a highlight this year, the a la carte buffet menu features a non-refillable serving of Baby Lobster in a limited edition sealed tin.
Baby Lobster in a Limited Edition Sealed Tin
Raise your palate to a level of bliss with delectably fresh and succulent baby lobsters.
Elegantly served in a limited-edition Si Chuan Dou Hua sealed tin, each baby lobster is available spicy or non-spicy as you like.
Sealed upon order, these baby lobster dishes are placed in a gorgeous biodegradable container looking like a big tin. After serving, you can have a go at pulling away the lid to take a whiff of the delightful aroma of seafood.
The container also keeps the inside warm, so you can continue to enjoy the wholesome food throughout.
Choose from 4 remarkable flavours: Baby Lobster with Chilli and Peppercorn; Baby Lobster with Preserved Chilli and Chilli Padi; Steamed Baby Lobster with Minced Garlic; and Stir-Fried Baby Lobster with Spring Onion and Ginger.
If spices are your thing, go for the Baby Lobster with Chilli and Peppercorn, just a tad ‘ma’ or numbing.
With 100 dishes to choose from, here are some of the other highlights available in unlimited portions:
“Chong Qing” Diced Chicken with Dried Chilli 重庆辣子鸡
This spicy dish is best known for the insane chicken-to-dried chilli ratio, where the deep-fried marinated chicken pieces are wok-fried into cups of dried aromatic chillies, Sichuan peppercorns, minced ginger, garlic and scallions.
Evenly deep-fried to perfection, the boneless chicken pieces retain a soft crunch such that you would hear a distinct flaking sound when you take a bite.
Sliced Pork in Garlic and Chilli Sauce 蒜泥白肉
Enjoy pork as an appetiser in the summer by having it “white-cut”. This Chinese cooking method poaches meat in a simple clear broth until “white” or just cooked through. Served sliced thinly ready for dipping in a garlic and chili sauce.
Sliced Pork with Leek in Spicy Sauce 回锅肉
The “twice cooked pork” or ”Hui Guo Rou” has its name obtained from its cooking method.
The meat is first simmered in water loaded with aromatics, then sliced thinly, and finally fried with bean paste. The spicy-seared pork belly is not to be missed in any Sichuan meal.
Bean Curd in Spicy Minced Meat Sauce 麻婆豆腐
“Ma Po Tofu” which uses soft bean curd formulated with a special recipe and has an acclaimed heavy soy taste but a velvety texture.
Boiled Sliced Fish in Si Chuan Pepper Sauce 水煮鱼片
Sichuan Boiled Fish dish or “Shui Zhu Yu” with fresh and succulent fish pieces (they still retained that ‘watery’ bite) fried in aromatic, numbing and spicy sauce.
Stir-fried French Beans with Minced Meat 干煸四季豆
The popular Sichuan dish of French beans flash fried in hot oil till just tender, then stir-fried with minced pork and spicy, flavoured soy bean paste. Loved the French beans for its crunchiness.
Fresh Prawns in Tomato Sauce 红袍大虾
A tangy appetiser to tease your taste buds, these fresh pink prawns are smothered in sweet and sour tomato sauce. Bite into their bouncy texture and enjoy finger-lickin’ sticky sauciness.
Stir-fried Chinese Cabbage with Dried Chilli 炝炒莲白
Not your typical boring veggie dish, this features torn layers of Chinese cabbage stir-fried ‘till wilted but crisp. They are fired up with dry chili pepper from Taste of Szechuan for heat, and seasoned with Chinese vinegar, soy sauce, salt and sugar.
Diced Cod Fish Deep-Fried with Sichuan Pepper 娇艳鳕鱼丁
Bite sized pieces of cod are dredged in flour and deep fried to a crisp exterior. These crunchy cubes of fish are served with dried Sichuan peppers for a fiery side kick. This dish reminds me of La Zi Ji, but this is the fish version with a softer bite.
Fresh Scallop with Sichuan Pepper and Minced Spring Onion Sauce 椒麻带子
A pristinely flavoured scallop dish mixed with minced spring onion sauce and Sichuan peppers. Cooked just right to retain freshness and succulence, the scallops have a slightly sweet, delicate buttery taste, accentuated with herbal, peppery flavours.
Stir-fried Prawns and Garlic and Chilli Sauce 鱼香虾球
Whet your appetite with a stimulating mix of pungent garlic and hot chili sauce. This flavour combo are blended and stir-fried into fresh juicy prawns for a spicy finish.
Spinach with Ginger Sauce 姜汁菠菜
This clean stack of spinach is simply seasoned with Chinese soy-infused ginger sauce to build this earthy, refreshing appetiser. Relish the sharp taste of spinach complemented with warm and mellow notes of ginger.
Braised Pork Belly with Honey Sauce 樱桃肉
Taste a sample of Jiangu’s cuisine in this Cherry Blossom Pork cooked with Honey Sauce. Like cherry blossoms, this dish has a special red colouring and sheen. And as prepared in Jiangsu province, the pork belly is braised till soft but not mushy or falling apart.
Chilled Sliced Radish in Sweet and Sour Sauce 珊瑚雪卷
An intricate dish that requires skill to make. Shaped like beautiful corals, this cold dish features shredded julienned carrots wrapped around with thinly-cut radish, steeped in sweet and vinegarish-sour sauce.
Sichuan Noodles with Onion Oil 葱油面
A simple dish abundant in flavour, these springy Sichuan noodles are tossed in scallion infused-oil, hence aka Scallion Oil Noodles. Each flavour-coated strand is further seasoned with sweetened soy to create a divine combo of tastes.
Glutinous Rice Ball with Red Bean Paste 珍珠元子
For dessert, add some steamed hand-shaped glutinous rice balls. These sticky spheres are filed with sweet filling of red bean paste for a chewy mouthfeel at each bite.
Sakura Sake (one complimentary glass for adult diners, min 2 to dine)
Even though it is well ‘autumn’ time already, we won’t mind this refreshing sake with natural fruity and floral notes.
This is made from premium mochigome (also known as glutinous or sweet Japanese rice) and crisp spring water from Fushimi.
The rice used is laboriously harvested during spring, which gives the sake a pleasing smoothness. A perfect drink for the meal.
‘A Gastronomic Journey of Sichuan Flavours’ (from 19 August to 31 December 2021)
A la Carte Buffet Lunch, available on Saturday, Sunday and Public Holidays.
A la Carte Buffer Dinner, available from Monday through Sunday.
Pricing
Adult: $68++ per person *includes a glass of Sakura Sake; Child (6-12 years): $34++
Si Chuan Dou Hua Restaurant at PARKROYAL on Beach Road X DFD Promotion
Get 25% OFF ‘A Gastronomic Journey of Sichuan Flavours’, from 19 August till 31 December 2021.
Quote “DFD25” upon reservations to enjoy discounts.
40% OFF Si Chuan Dou Hua dining voucher is applicable only for dine-in, and valid in
conjunction with this promotion. Terms and conditions apply.
For reservations or enquiries, please tel +65 3138 6711, email
[email protected], or via online reservations at https://www.panpacific.com/sichuandouhua-prsin
Si Chuan Dou Hua Restaurant – PARKROYAL on Beach Road
7500 Beach Road Singapore 199591
Tel: +65 3138 6711
Email: [email protected]
Opening Hours 11:30am – 2:00pm, 6:30pm – 9:30pm (Mon – Sun)
Reservations online: https://www.panpacific.com/sichuandouhua-prsin
