Si Chuan Dou Hua Restaurant

Definitely worth a visit! The Chinese food here is delicious, with quality ingredients that really shine through in every dish. Service is attentive and warm, making the dining experience even more enjoyable. To top it off, the restaurant offers a lovely view, which makes the meal feel extra special. Highly recommended!…Read More

Food here is solid, ambiance very pleasant, and staff super helpful and efficient even when busy — really worth the price. Tried their Mapo Tofu , which was full of flavour, and the other dishes were equally enjoyable. Ended the meal with their beancurd, which nicely balanced the spicy mains. Pro tip: let the staff know your spice tolerance so you get it just right. Overall, a satisfying and well-managed dining experience!…Read More

First time at Si Chuan Dou Hua and I’m impressed! The food hits all the right notes—spicy, fragrant, and full of flavor. Loved the fish in Sichuan pepper sauce and the dim sum was top-notch. The place feels classy and the staff are friendly and attentive. Definitely a spot I’d return to for a proper Sichuan feast. …Read More

Dining at Si Chuan Dou Hua is a real treat. The views from the 60th floor are stunning, and the food lives up to the setting. The Chong Qing Diced Chicken is spicy and aromatic, while the Boiled Sliced Fish in Sichuan Pepper Sauce is tender and flavorful. Dim sum and abalone dishes are perfectly executed. Service is attentive, and the overall experience feels refined yet comfortable.…Read More

First, the name itself is strange - it is Si Chuan, but it serves both Cantonese and Si Chuan food, which to me are two completely different menus that can hardly combine.  We ordered:Mala Dou Hua - just okay, the Dou Hua is not particularly smooth. "Dung Bo" braised pork belly - again just okay.  The pork is soft, however, the complaint is the sauce is not sweet enough.  BTW, I am not a sweet person, but this Pork must be sweet enough to make the taste good.   The key of good Dung Bo Pork Belly lies on the sauce.  And that why this dish is not good here.Crispy rice bubble with seafood - the seafood is not abundant enough.  Surprise that the taste is a bit sour - it is absolutely okay but strange that there is a bit of tomato inside.  I think they can simply make this sour by using a good mix of vinegar.Stir-fried scallop with asparagus and macadamia nuts.  This is again okay, but perhaps the best dish in the dinner.Cabbage in thick stock - unfortunately, I am not a fish soup person and yet, this 'thick' soup is too strong in the fish taste that it becomes very fishy.  Beef rice in claypot with truffle sauce.  This is a signature dish with the picture shown in many place - menu, website.  But this is actually the biggest disappointment of the night - it can never be classified as good at all if I cannot call this bad.  First, the whole point of mixing and pouring the truffle sauce in front of us is to let us see how hot the claypot is, and the claypot can make a kind of fried rice effect.  However, the claypot is definitely not hot enough.  There is no any steam, sound.  Imagine enough a Korean Bimbimbap will have a better effect than this.  Moreover, the beef is not attractive.  So this last dish brings a huge discount to the dining experience.…Read More

This time we tried 夫妻肺片 and 海蜇頭 and they both taste very good as appetizers.  夫妻肺片 is slightly different from what we used to have in China.  It's with less sauce but the taste is still v immense and with good texture.  Not overly soft but not chewy.  Jelly fish mixed very well with sesame oil with chopped chives and they are v crispy.東坡肉 is as good as it used to be.  It's not fatty although it could have a more melty texture.  The daily soup we have is yellow cucumber soup.  In fact it tastes like winter melon soup which is quite unexpected.  Crispy fish skin on veggie is good and the fish skin is crispy and you won't find any flour on it.擔擔麵 is a little bit disappointed.  Too much noodles and not enough soup.  A bit too dry.  It it could have more sauce esp peanut sauce it'd give a lot more flavour to it.  Instead 酸辣粉 gives an unexpected nice surprise.Of course the dessert 枸杞豆腐花 is it's signature dish which you should not miss.It's always a good place for dinner at reasonable price given the quality of food it provides.  The view is a bonus.  What I have to show my gratitude is the good service of the waiters.  They are always smart and whenever you show them some gestures they know what you need without coming up and ask what you're looking for.  Great!…Read More

Si Chuan Dou Hua at TOP of UOB Plaza is one of the dining destination in the middle of CBD with a fantastic view of Singapore Skyline. Located on 60th floor of UOB Plaza, it took us some effort and lift changes to get to this restaurant as it is a weekend. During this time, it can be a little eerie to be here,f especially it is more like a ghost town, missing the normal office buzz. The décor of the restaurant is contemporary and classy, fit for the bankers or business associates to entertain their high net worth clients. Their awards are proudly displayed at the entrance of the restaurant. As there are children in our group, LD’s cousin booked a private room.We started the lunch with Appetizer Sliced Pork in Garlic and Chilli Sauce (Medium - $21), Sliced Beef and Tripe in Chilli Sauce (Medium - $21) and Marinated Black Fungus with Chilli Padi (Medium - $12). The appetizer were basically cold dishes, however it packs a lot of heat, thanks to the chilli sauce and chilli padi. The meats were tender and the fungus were crunchy. Good Sichuan-style appetizers.Soup of the day, chicken soup with carrot and radish. The soup is robust, but in typical Sichuan flair, they added quite a bit of pepper. It is acceptable for adults, but the young ones in the group does not like it. Little Devil was not very happy about the soup because it was served luke warm instead of hot.We ordered two type of cod fish ($12 per piece), Baked in Miso Sauce and Steam with Ginger and Soya Sauce (Cantonese Style). For the steamed version it was excellent. The cod fish has a buttery fells and melts in your mouth. Meanwhile, the one baked in miso sauce, looks good, however we find the miso sauce was just too salty that it covered the taste of the fish. I still believe when it come to fish, just keep it simple and use light herbs and seasoning.Camphor Tea Smoked Duck, served with buns (Whole $56). One of the best dishes of the day. The combination of the smokey flavour, tender and succulent meat is just superb. They served it with mini buns and shredded spring onions, which are good to balance the saltiness of the duck. The fats on the duck were just awesome.Homemade Bean Curd with Spinach and Dried Scallops (Large - $48). The tofu is soft, velvety and delicious. The best part of course is the sauce which have the dried scallops. It was one of those sauce, where you can polish a bowl of rice without anything else.Braised Ee-Fu Noodle with Crab Meat (Medium - $38). The stock used for the Ee-Fu noodle was solid and robust. You can taste it in every slurp, and the ee-fu noodle did not get soggy after a while. Unfortunately, the crab meat went missing in action. :(We find the dim sum standard here is very average. The ones that got our pick are the Siew Mai ($5 for 4 pcs) and Xiao Long Bao ($5 for 3pcs). The Siew Mai was meaty, tender and tasty. While the XLB has a good robust stock, but inconsistent. The Har Gau skin was too thin and sticky.For desserts, of course you must order the homemade beancurd. They offer the regular version and the one with wolfberry. Both life up to their names and they are excellent, smooth and velvety. The wolfberry has a unique sweetness to it and give it a healthier feel about it. If you want something different, try the adorable mini pumpkin.Service on that day was horrible because it was the last day of using the UOB Voucher. The restaurant was packed with people and they were understaffed. They just did not roster the service staff properly although they knew in advanced the restaurant will be fully booked. It took us more than 2.5 hours to finish our lunch. The private room turn out to be a secluded room. We actually need to stand outside by the door to get their attention, and we have to the dishes and get new plates for ourselves. They did waive the pickle and tea charges, however it was still an unpleasant experience, as the food service are causing the children to get hungry and rowdy.Overall, the standard of the food here is very good, especially those from their daily ala-carte menu. Combining Sichuan and Cantonese cuisine is definitely a good idea. However standards must be maintain across the board. The dim sum on the other hand is below average. Based on the awards that they won, I can only presume that their normal service standards are so much better compare to today. If the opportunity arises, I don't mind giving this place a try again in the future. Cheers!!For the complete review, click / copy the link below:http://www.chubbybotakkoala.com/2014/11/si-chuan-dou-hua-top-of-uob-plaza.html…Read More

Braised spare rib with preserved vegetable is super yummy.  The spare ribs are very soft and chewy and most parts are with no bones.  Is not too salty and is braised till really fragrant.  The stir fried udon with shredded chicken is very thick and chewy. But was a bit too salty. Spent around $50 for this meal which is expensive. Restaurant is big but noisy. Service was quite slow and unfriendly. …Read More

I'm here again for the 9 course high tea (excluding the 3 different types of chinese tea served) at $20++ for the month of September.Menu for September High TeaThis dim sum is quite special. It's actually lotus root wrapped in Osmanthus. Quite an unique taste.A dumpling wrapped in some pea shoots. I still prefer the normal kind of dumpling wrapped in jiu cai, which is much tasty. A crystal dumpling that is filled with Osmanthus. The sweetness of the Osmanthus does not compliment the skin of the crystal dumpling, which results in a weird taste.This is the tiny version of a chicken puff. Not much ingredient, but rich in potato paste.Their noodle always taste great when mixed with the chili oil, and the minced pork are well seasoned that it taste great when eaten together with the noodle.Osmanthus taste good only when prepared in such way, especially with the presence of water chestnutThis is a bit disappointing, as it's quite tasteless.Their signature desert. Smooth beancurd with wolfberryIt's my favourite of all in the high tea menu. The dumpling is dipped in chili oil and taste a bit sour which turn on your taste buds. It's served best together with the noodle earlier on.…Read More

Si Chuan Dou Hua changes their afternoon tea menu monthly, and the following dim sums are for the month of June.FOODFive delicacies of the Petites Selection of TapasThe five delicacies are: Jelly fish, Fresh Prawn Salad, Shredded Chicken with sesame, Sichuan Preserved Vegetables and Ling Zhi Mushroom with Onion Oil. Very unique delicacies from china.Steamed Crystal DumplingThis crystal dumpling is quite special. It has those peas, carrots, corns, prawns being wrapped in it. Tasty!Steamed Spinach Prawn DumplingBesides prawn, it has some minced spinach in the dumpling. Even the "skin" is also spinach-like colour. A special dumpling!Si Chuan Chilled Noodle with Shredded ChickenOne of Si Chuan specialities - Chilled Noodle. It's quite normal, but would taste better if it's soup based as it's rather dry.Seafood DumplingIt's just like the normal dumpling we see outside. Nothing specialDeep Fried Sweet Corn PancakeSo this pancake is too sweet, but I'd give a thumbs up for their creativity. How common do we see sweet corn pancake outside?Steamed Mini Yam BunThe texture of the skin is rather weird, and the combination doesn't seems to go well. I'd still prefer the steamed yam Xiao Long Bao in Din Tai Fung instead.Steamed Custard BunNot so satisfying as there's not much of larva flowing out, and not comparable to those of paradise group which are the top on my list.Homemade Bean curd with WolfberryTheir special bean curd that I always love! A sweet touch of the desert was added to complete the afternoon teaAMBIENCESi Chuan Dou Hua is a perfect place to have an afternoon tea with friends and just watch the world roll by... Being situated on high floor, one can admire the beautiful landscape of Singapore while having tea and chilling out. A quiet and peaceful place to calm your nerves and relax. Recommended to go during weekdays afternoon as it's really deserted. Bookings are advised to made early if you plan to go there during weekend afternoon.PRICEThe high tea is priced at $20++ per person. It has 2 kind of teas, 8-9 type of dim sums, and it's quite filling to the stomach. It's considered cheap especially it offers good view and great food. What's more to ask for?…Read More

Want a lunch with a view? You can consider Si Chuan Dou Hua restaurant in UOB pLaza. 60th floor. The price for the ala cart lunch is quite reasonable, can get 3+1 free for selected credit card promotion.We tried the ala cart buffet lunch on weekends many times and still liked it. There is a wide range of selection available, and service is fast. I like these 2 dishes best - the prawn and the fish. Very tasty and yummy. Recommended.…Read More

Tried the Si Chuan Dou Hua ala cart buffet lunch. Got credit card promotion buy 3 get 1 free.There are a lot of dishes to select from - dimsum, soup, meat, fish, doufu, vege, desserts. My family and I like the food here. The views from the restaurant are great too - don't forget your camera. The waiter and waitress also fill your tea cups with special jugs with long spouts...interesting sight.…Read More

Had a food photography class at Si Chuan Dou Hua. Perfect mix, food and photography, best!The tea ceremony, if you are here at your own expense please watch the tea that you are drinking, the tea can be very expensiveThe jian bao, hmm i guess loosely translated as grilled char siew bao?Pretty yummy spring rollsThe chives siew maiOkie this looks better than it taste, especially the carrot, i actually dont really know what it is. Sesame balls. Actually pretty yummy and aesthetically pleasing …Read More

We went to Gaia Ristorante & Bar during the Singapore Restaurant Week (19 - 25 March 2012), where Si Chuan Dou Hua restaurant offers a 7-courses dinner for only $55++. Upon arrival, we were greeted by friendly staffs. They were all very attentive and polite! Awesome service. The meal started with Tie Guan Yin tea (铁观音茶), pouring out from the long-mouth teapot, very cool. The appetizer is the combination of 3 delicacies (Sliced Pork with Garlic and Chilli Sauce`蒜泥白肉; Prawn in Spicy Paste 香辣大虾; Marinated Mushroom in Onion Oil 葱油蘑菇). Except for the mushroom, the other two appetizers are pretty spicy, yet you will still be able to taste the fragrant of the spice and herbs. Good job. The highlight of the meal has to be the Crispy Rice Bubble with Scallop (锅粑鲜带子)! The rice bubbles tasted so good when dipped in the flavourful braised sauce! Not to mention the huge and fresh scallops too! After the Fresh Mango and Pomelo Cream (香芒甘露) dessert, the meal ends with the fortune cookies! And if you are lucky enough, you might get a complimentary Eight Treasures Tea, like I did! :) …Read More

The restaurant is one of the highest level floor at CBD area. The view is beautiful and the food is good. One of the waiter will use one of the long tea pot to pour tea to customers. I like one of the appeitizer prawn salad. Si Chuan food is mostly spicy, but it was so tasty. To go to this restaurant, you need to take lift from 2nd floor and change lift at higher floor. This restaurant also have a corner for customer who choose to drink tea without food. …Read More