四川豆花飯莊

 The first time I ate at Si Chuan Dou Hua Restaurant was years ago, at the outlet at UOB Plaza One. I remember it had been good - as the name implies, it serves authentic Sichuan cuisine. I was glad to be able to try the food here once again, albeit at a different outlet.We started with the Douhua Combination Platter- consisting of Shark's Fin with Egg, Sliced Pork in chilli & garlic sauce, marinated Clams Sichuan style, Marinated Jellyfish and Salad Prawns. The ingredients were fresh and of course, usually everything tastes wonderful in dainty portions.My favorite dish was the Braised Duck and Sea Cucumber wrapped in Lotus Leaf. The braised duck was soft and succulent, with a heavier flavor than its counterpart - the sea cucumber was firm yet malleable, like jelly; it was cooked deliciously without the brackish flavor that sometimes leaves a sour aftertaste on the tongue.Next, Scallops with Dried Chilli and Cashew Nuts - another favorite of mine, surrounded by a ring of fresh, soft brocooli around them. Yes, we were expecting fresh, hard, crunchy brocooli but to our pleasant surprise, these were boiled to a soft and lovely texture. The scallops were fresh and juicy, and the pairing of nuts gave it crunch.For full review and more photographs, please feel free to visit:http://thearcticstar.blogspot.sg/2015/01/dinner-at-si-chuan-dou-hua-restaurant.html…查看更多

Full review and pics: http://dairycream.blogspot.sg/2014/12/si-chuan-dou-hua-birds-nest-sparkling.htmlFrom now till 31 January 2015, Si Chuan Dou Hua has partnered with Long Ming Xuan, the first bird's nest sommelier in Singapore that retail premium bird's nest tailored to customers' preferences, to come up with a luxurious Sparking Imperial High Tea. Featuring nine delicately handcrafted dim sum paired along with a glass of sparkling wine and premium Chinese brew, the afternoon tea feels very much like enjoying a classical sonata with three movements. Steamed Dumpling with Minced Chicken and Bird's Nest 鸡肉金鱼燕窝饺 Xiao Long Bao in Superior Stock and Bird's Nest 小龙汤包燕窝 燕窝烧卖 Steamed Siew Mai with Bird's Nest The first part of the afternoon tea comprises the familiar meat dumplings that are elevated with the thematic prized element--bird's nest. This very much mimics the the first movement of a sonata which sets the motif and catches the audience attention with fast-paced uprising rhythm. From Xiu Mai to Xiao Long Bao, the silky dumplings were served from the steaming bamboo baskets shortly after another. One could not help but felt nervous and excited because they were best savoured piping hot while the smoke was still visible. The star ingredient didn't have much taste on its own, but it imparted light crunchy bites to the little purses of pork or chicken that dribbled meaty juices with each bite. ......…查看更多

Ahh I dont know why my photographs got uploaded the wrong sequence, starting from desserts first... but anway:Had brunch at Si Chuan Dou Hua, Plaza Parkroyal. Hmm was a so-so experience, not fantastic, we had a $50 voucher so well, no complains, but i guess crystal jade is a better bet for dim sum, cheaper too! If not then Lei Garden or Wah Lok. Glutinous rice ball with sesame - you could get a yummier bowl at blk 85 feng shan mkt or beach road mkt!The signature dessert-Dou Hua with wolfberriesShark bone soup with Fish Maw - I love this! I love the slightly sticky texture of the soup, probably boiled for many hours with many types of bones?!Crispy Pork Floss PancakeMa La Knife cut noodlesMa La Hot and Sour dumpling soupShrimp and mince pork crystal dumplingXiao Long BaoOverall the food was so-so, not fantastic. Woud not be here if I didnt have the $50 voucher…查看更多

Held our annual excuse to dine out at Si Chuan Dou Hua, Plaza Park Royal. Scarred from the barely satisfying dinner at Sun Japanese Dining last year, my family decided to stick to the traditional Chinese route this year. Expectations were high as I had a relatively good experience at Si Chuan Dou Hua UOB Plaza at the beginning of last year.Wood seems to be the focus for the entire restaurant, with overhanging oriental lamps capping a most traditional Chinese interior that oozes finesse through its plush carpeted floors and doorway arches. Here you can peer through the floor to ceiling windows but the view really isn't something you would want to see - tour coaches.I liked the keropok (crackers) which came in the usual fish and prawn variety. Crackling with every bite, it wasn't soft or soggy and made for a rather unusual but pleasing appetiser.Sliced Beef and Tripe in Chilli Sauce - A most appetite whetting way to start off our meal, the sliced beef and tripe was nice and chewy and not to mention very spicy from all the chilli oil. This dish has a rating of 5 chillis on the menu, probably the most number awarded. Just a side comment (please correct me if I am wrong), Szechuan chilli seems to be all about spice and no fragrance.Eight Treasure Seafood Soup - My choice of soup the last time round and this time as well. The soup definitely doesn't conform to the traditional seafood soup with its greenish colour due to the addition of ground spinach to the mix. It tasted exactly like shark's fin soup, a tad starchy with tiny bits and pieces of shark's fin, scallops, fish maw etc. Overall quite a tasty soup which bears the signature dish tag adequately.Spicy Pork Belly - Chilli oil plus fatty pork belly is a sure fire recipe for cardiac arrest. And with the pork belly this average, I would rather listen to my doctor. Sure, the pork was chewy and not too spicy but all I could taste was the chilli and nothing else. It definitely didn't help that the pork slices were a tad too dry for my liking as well.Fried Bittergourd with Bean Paste - A terribly executed dish honestly. The whole dish was very salty and the bittergourd was very plain bitter. Cooking the bittergourd with other stuff like beef would have made it alot better in my humble opinion. So much for a $15 plate of vegetables.Beancurd with Dried Scallop - I'm a sucker for beancurd and this one didn't disappoint. Nice and smooth with a light smoky aftertaste. Only gripe I had was that the skin seemed a tad too dry and shrivelled. The accompanying gravy was good as well, not too starchy with shredded scallops. Very nice.Steamed Garoupa - Have you ever eaten a garoupa, or fish for that matter, that costs $300/kg Well its definitely a first for me and probably the last. The black spotted garoupa, though extremely fresh and sweet with a firm meat texture to boot, cost a whooping $225++. How's that for a shocker Pretty fishy business if you ask me.Braised Pork Spare Rib - I really didn't quite take to the spare rib. For starters, it was way too fatty and the sauce was too sweet. The meat was also a tad too soft though still fibrous. Probably the only thing that I liked was the stick shaped man tou which was nice and crispy on the outside yet soft and compact on the inside. And at $10/piece, its definitely not cheap.Peking Duck - Speechless. That was my initial reaction after popping a slice of the skin covered with a crepe into my mouth. The skin wasn't crispy and instead, tasted soft and limp with lots of fats underneath it. Adding to that was the non egg based crepe which was way too thick and chewy for my liking.We opted to stir fry the remains for the duck with noodles and even that tasted flat as the noodles were soft and bland.Custard Bun - Honestly I've never had custard bun for dessert before or seen it listed under the dessert section of a menu because its usually under the dim sum portion. The custard bun was seriously quite good but very sinful with all the oil in it. Biting into one releases a gush of melted butter and custard which is guaranteed to make your heart stop. Traces of egg yolk were present in the filling as evident by the sediment. However I would have preferred a slightly more coagulated filling with a stronger custard taste Yam Rolls - The second of our complimentary desserts, the yam rolls were essentially yam paste wrapped up in deep fried dough and coated with sesame at both ends. The yam paste tasted like a milder version of Orh Nee and actually went quite well with the dough and sesame, very much like eating dough fritters with a sweet filling.Fine Beancurd with Syrup - As mentioned before, it doesn't take a rocket scientist to figure out, from its name, that Si Chuan Dou Hua is known for its dou hua aka fine beancurd. At $3 a pop, this is one expensive bowl of dou hua. But I like it quite a bit. Silky smooth yet firm through the addition of egg. You get to decide how much sugar syrup you want in it as well.The food at Si Chuan Dou Hua was a case of hits and misses but for the price, $550 for 5 pax for lunch, its pure insanity. If the desserts weren't complimentary, we would probably be paying something to the tune of $600. Would you pay so much for a meal like that…查看更多

We went to the outlet at Parkroyal Hotel for dad's eary birthday dinner. The place was not too crowded on a sunday evening. We chose the set menu which seems to serve a wider variety. We had the dimsum platter as the first dish followed by a the usual sharkfin soup, some meat, stir fried vegetables and noodles.The highlight of the dinner is the si chuan style fish. Hot and spicy just perfect for me~~Dessert was their infamous beancurd..simple but satisfying ;)…查看更多