Mon - Fri: 11:30 - 14:30
Mon - Fri: 18:30 - 22:30
Sat, Sun &: 11:30 - 16:00
Sat, Sun &: 18:30 - 22:30
Savour authentic Sichuan and Cantonese cuisine in the elegant surroundings of Si Chuan Dou Hua, where a team of renowned Chefs expertly prepare an extensive menu of delicacies. Admire the deft skills of the Tea Master who combines martial arts, dance and gymnastics in the traditional art of tea-pouring.
For pictures and full review (cant fit my full review here), pls visit:
Don’t you wonder why Dim Sum buffets are mostly held only on weekends? Such awesome meals should be available EVERYDAY! Si Chuan Dou Hua @ Park Royal has certainly got it right with their Nostalgic Dim Sum Buffet Feast, which is served daily from now until 31st Dec 2015.
Unwind in the restaurant’s elegant oriental ambience and pick from 50 items listed on dim sum menu. We ate so much that I nearly rolled home, but there were still so many dishes I wanted to try! Si Chuan Dou Hua’s experienced culinary team consists of Cantonese and Si Chuan Chefs, so you can expect diverse offerings from both cuisines.
Upon seated, the Tea Master promptly filled our cups with finesse.
Chilled appetizers are always welcomed in Singapore’s hot weather. We sampled Sliced Pork in Garlic & Chilli Sauce and Seaweed with Shredded Carrot & Radish in Chilli Oil. The pork slices in the former were well marinated and tender, while the latter tasted surprisingly similar to jelly fish.
Limited to a single serve, the Barbecue Platter consists of BBQ Pork Ribs, Teo Chew Stewed Duck and Soya Chicken.
Also limited to one portion, the Double-boiled Cartilage Soup warms the soul and fortifies the body with its rich, savoury broth. Other choices include Sichuan Hot & Spicy Soup, Soup of the Day and Thick Soup with Shredded Abalone, Mushroom, Chicken and Conpoy.
I’ll start with the inventive dim sum creations first, before moving on to well-loved classics.
Much thought as been put into the Signature Pork Belly Roll with Yam. The Chef employs a special technique to retain the juices within the pork. Moist, tender meat, yam and pillowy steam bun-what a superb combination!
Another intriguing item is the Fragrant Yam Cake with Waxed Meat. Flavours and textures are beautiful here. You get a crisp exterior juxtapose with soft yam, enliven with the saltiness from the waxed meat.
A twist to the usual Salted Egg Yolk Custard Bun, the Steamed Yam Bun with Salted Egg Yolk is a unique creation that I have never tried before. Hidden within the soft steamed bun is a core of sweet refined yam paste contrasted with golden salted egg yolk. Absolutely delish!
The Pan-fried Duck Meat Bun with Goose Liver Sauce packs a punch with its intense sauce. I was not a fan of the Glutinous Rice Roll with Chinese Sausage though, as I find its skin too thick and starchy.
Siew Mai alone is aaahhh! With abalone I’d be all ooooh! The Siew Mai with Diced Abalone is something you should not miss.
I was initially reluctant to accept a friend's invitation to dine here because I'm really not a fan of Si Chuan cuisine. Thankfully, their cantonese dishes are good. Delicious and good presentation. Ambiance here is also nice couple with good service. Overall, was a good dining experience depsite my initial hesitation.
I was there using the UOB credit card promotion of 2 for 2 dim sum buffet. this place has a very good ambience, quality food and service. Certainly recommend this for dim sum lovers.
You may find more photos and reviews,
Riding on the waves of nostalgia evoked by its popular Nostalgic Dim Sum Buffet Feast, Si Chuan Dou Hua at PARKROYAL on Kitchener Road once again serves up nostalgia in the form of charcoal-cooked claypot rice (煲仔饭). A rare find in Singapore these days, the dish will be prepared with a traditional charcoal stove at diners’ tables, ensuring guests a memorable dining experience in comfortable interiors. I believe most of us have fond memories of eating claypot rice. For me, the best experience that I love getting out of eating claypot rice is the excitement derived from getting a whiff of that smoky fragrance from the lightly burnt rice.
For more photos and full review: http://missuschewy.com/2013/09/23/si-chuan-dou-hua-serving-up-nostalgia-in-the-form-of-charcoal-roasted-delights/