|
|
|
|
|
|
|
Si Chuan Dou Hua Restaurant at PARKROYAL on Kitchener Road has reopened with its first grand makeover since its establishment in 2011. Well-loved for classic Cantonese and Sichuan specialities expertly created by Executive Cantonese Master Chef Leung Wing Chung – who boasts over 40 years of experience in Chinese cuisine – and his accomplished team, this stalwart establishment is undoubtedly the hidden gem that sparkles in Singapore’s heritage Little India enclave.
|
|
|
|
|
|
|
|
Guests will be delighted with a memorable selection of new Cantonese-style creations that are hallmarks of culinary tradition, requiring considerable skill, creativity and experience to execute. These are available alongside comforting Sichuan favourites for a truly outstanding dining experience enhanced by warm and knowledgeable service, and the familiar presence of a Tea Master who skillfully pours tea through a long-spout pot.
|
|
|
|
|
|
|
|
The Cantonese and Sichuan journey begins at the eye-catching entrance where one isimmediately drawn to the traditional Chinese ‘Shan Shui’ (landscape) painting within a fullmoon that depicts mountains, a flock of birds and a passing boat. This tranquil scene is framed by timbre panels cleverly placed to resemble the gradient of mountains. The moon also symbolises reunion, abundance and harmony. Most significantly, this restaurant is where loved ones can partake in a cosy gathering over an excellent meal. Dark wood furniture is complemented by splashes of bold colour on the walls, and vermillion ‘brushstrokes’ on the carpet.
|
|
|
|
|
|
|
|
Si Chuan Dou Hua's new a la carte creations showcase Master Chef Leung’s impeccable culinary skills that range from knife work to wok handling, ensuring that every meal is a treat for the eyes and the palate.
They include:
- Exotic Garden with Black Truffle in Osmanthus Sauce
- Duet of Traditional Crispy Chicken stuffed with Glutinous Rice, Goose Liver and Waxed Meat
- Steamed Eel with Pumpkin in Homemade Soya Bean Crumb with Dried Scallop, Sakura Shrimps and Prawn Roe Sauce
- Osmanthus Jelly with Almond
|
|
|
|
|
|
|
|
|
|
|
|
|
|