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Telephone
6535 6006
Introduction
Perched at 60 storeys of altitude atop UOB Plaza 1, Chuān @ The Sixtieth is the highest craft cocktail bar in Singapore. Chuan, which refers to ‘river’ in Mandarin, aptly embodies water, which is an essential part of any cocktail.
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Opening Hours
Today
11:30 - 22:30
Mon - Sun
11:30 - 22:30
Above information is for reference only. Please check details with the restaurant.
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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.
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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!
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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
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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.
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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.
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