It is not often we get to taste specifically Ling Nan 岭南 cuisine in Singapore.
A region which has deep impact on Cantonese (Yue) food, Ling Nan cuisine is known to incorporate varied food ingredients with well-balanced flavours, and liberal use of soups. And, Cantonese Cuisine IS considered one of the four traditional cuisine styles of China.
If you have never been to Si Chuan Dou Hua Restaurant at PARKROYAL on Kitchener Road, the recently revamped gem with a refreshed look offers both classic Cantonese and Sichuan specialties.
Many are authentic-tasting ‘masterpieces’ not found at anywhere else in Singapore.
I am usually looking forward (and salivating to the thought) to their Sichuan signatures of Bean Curd in Spicy Minced Meat Sauce aka Mapo Tofu, Boiled Sliced Fish with Spicy Chilli Sauce, Chong Qing Chilli Chicken with Spicy Bean Paste, but need to leave space for their new offerings.
Executive Cantonese Master Chef Leung Wing Cheung who boasts over 40 years of experience in Chinese cuisine and team, have spent months researching the recipes and recreating Ling Nan inspired favourites.
These dishes include Fish in “Shun De” Style, Double-boiled Pork Rib Soup with “Wu Zhi Mao Tao”, and Baked Salted Chicken in Traditional Style. More below.
Read on to find out about Si Chuan Dou Hua Restaurant’s signatures you need to order, their “Nostalgic Dim Sum Buffet Feast”, and “Taste of Lingnan” special:
Signature Bean Curd Medley ($26, $39, $52)
Some of you may be curious why the name “Si Chuan Dou Hua”? In Sichuan, a bowl of Dou Hua or silken bean curd, is a symbol of welcome offered to guests in homes.
This Signature Bean Curd Medley which can only be found at PARKROYAL on Kitchener Road, features bean curd used in three different forms – the perfect dish for tofu lovers.
The medley consists of homemade fine beancurd (Dou Hua), tofu and yellow soybeans fried ‘til crispy golden brown.
This latest rendition comes with the Dou Hua in a pretty-in-purple version, which is made by steaming a mixture of soaked purple rice and soybean.
Served with savoury minced meat sauce layered in the base and on top, veggies, drizzled with spicy sauce.
All together, they form a ‘tower’.
You get an interplay of both textures and flavours in the mouth, with silky-smooth and delicately sweet Dou Hua, light deep-fried crispiness of the homemade beancurd, and rich deeply-flavoured meat sauce.
“Chong Qing” Diced Chicken with Dried Chilli ($22, $33, $44)
The Chong Qing Chicken La Zi Ji needs little introduction, and here is one of the places to try the best rendition in Singapore.
This spicy dish is best known for the insane chicken-to-dried chili ratio, where the deep-fried marinated chicken pieces (no bones!) are wok-fried into cups of dried aromatic chilies, Sichuan peppercorns, minced ginger, garlic and scallions.
Evenly fried to perfection, the chicken pieces retain a soft crunch that you’d hear a distinct flaking sound when bite a piece. Not exaggerating.
The Sichuan peppercorns that give this dish a unique peppery tanginess and tongue-tingling character. While the dish didn’t look that intimidating, let’s just say you have been warned.
Stir-Fried Sliced Pork with Leek in Spicy Sauce ($22, $33, $44)
This is one of Sichuan’s most iconic dish. 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 hot bean and broad bean paste, garlic and leek.
Because it is cooked twice, you get that tenderness on the meat, with fragrant and spicy fermented flavours. Generally not to be missed in any Sichuan meal.
Osmanthus Jelly with Almond ($6.80 for 3 pcs)
If you think this is the usual Osmanthus Konnyaku Jelly, then look again.
There is an almond beancurd encased within, creating an exquisite and delicate dessert with dual textures.
The sweet floral smell of Osmanthus will also bring up a refreshing feeling during the hot weather.
Nostalgic Dim Sum Buffet Feast
Enjoy an extensive à la carte lunch buffet with up to 40 finely-crafted dishes and dim sum dishes to choose from.
Priced at $48++ per adult for weekday lunch (Mon to Thurs); and $55++ per adult for weekend lunch (Fri to Sun, PH) with two sittings off 11:30am to 1pm and 1:30pm to 3pm. ((Min two persons to dine)
Look out for the “One Serving Only” dishes.
These include Double-boiled Chicken Soup with Abalone and Spiky Sea Cucumber, Assorted Roast Meats Platter, Boiled Prawn in “Hua Diao” Wine, Deep-fried Halibut Fillet with Homemade Special Sauce, “Chong Qing” Diced Chicken with Spicy Dried Chilli, Stir-fried “You Mai” Vegetable with Silver Fish and Garlic, and Pan-fried Bun with Wagyu.
Special mention to the Double-boiled Chicken Soup with Abalone and Spiky Sea Cucumber, a nourishing soup that is packed with goodness, a light clear soup base yet tasted very wholesome.
Another well-loved dish is the Boiled Prawn in “Hua Diao” Wine – a different take of the familiar Drunken Prawns. The prawns are cooked and marinated in a bowl of herbal brine made with Hua Diao Wine, Chinese herbs such as wolfberries, dang gui and more.
Experience the sweetness of the fresh succulent prawns which would soak up the aromatic herbal flavours.
The other highlights in the all-you-can-eat selection includes Prawn Dumpling with Smoked Meat, Sliced Pork in Garlic and Chilli Sauce, Braised Egg Plant, Bell Pepper and Bean Curd, Pan-fried Minced Fish Dumpling, and Rice Noodles with Prawn and Egg Sauce.
End off with sweet desserts of Tapioca Cake with Red Dates, Cream of Fresh Mango with Pomelo, and of course the silky-smooth Homemade Bean Curd with Wolfberry.
The “Taste of Lingnan” special will take place from now till 31 July 2021, available for both lunch and dinner.
Select from one or more of the 12 Ling Nan dishes; each priced at $28.80 and serves 3 to 4 persons.
Highlights include the Braised Pork Belly with “Hui Zhou” Preserved Vegetables, “Shantou” Glutinous Rice stuffed in Pig Intestines, Braised Duck with Yam and Chestnut, Fish in “Shun De” Style and Double-boiled Chicken Soup with “Wu Zhi Mao Tao”.
Braised Chicken with “Luo Ding” Black Beans in Clay Pot ($28.80)
The “Luoding Douchi Chicken” is a traditional famous Lingnan dish with sumptuous flavour and fragrance – especially when you lift the cover off the sizzling claypot. In fact, you would find this in many top restaurants in China, but you seldom see it locally.
Special mention goes to the top-grade “Luo Ding” black beans, which undergo a labourious process of fermentation, rinsing, drying, flavouring and more.
Luo Ding has been famous for its fermented black beans since the end of the Ming Dynasty, so much so that the beans are used as gifts for government officials.
They provide a delicious fermented earthy taste to the tender and smooth chicken pieces.
Among the additional ingredients include shredded ginger (first cooked in hot oil) which gives an invigorating taste without the sharp tang. A must-order.
Claypot Rice with Assorted Waxed Meat ($28.80)
Cooked over the charcoal fire, Chef Leung’s Cantonese claypot dishes hits close to home.
This Claypot Rice includes the finest perennial ingredients such as chicken, mixed waxed meat, mushrooms, and deep-fried crispy ginger.
There is a strong taste and reminder of Hong Kong’s Lap Mei Fan, especially with the addition of quality Lup Cheong (sausage) and Lup Yoke (pork belly).
Of course, the part where many are looking forward to is the crispy charred layer of rice that sits at the bottom of the pot, showcasing the skilled fire control.
Many would describe this pot as “mou dak ding”!
Si Chuan Dou Hua Restaurant x DFD Exclusive: 25% OFF Total Bill For DFD Readers
– Valid from now until 31 August 2021.
– Quote [DFD] upon reservations to avail offer.
– Valid for ala carte orders only, for lunch and dinner.
– Not valid with other vouchers, promotions, discounts, offer and/or privileges.
Si Chuan Dou Hua Restaurant
PARKROYAL on Kitchener Road, Level 3, 181 Kitchener Road, Singapore 208533,
Tel: +65 3138 5359
Opening Hours: Lunch 11:30am – 2:30pm, Dinner 6pm – 10:00pm (Mon – Sun)
* This entry is brought to you in partnership with PARKROYAL on Kitchener Road.