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Si Chuan Dou Hua Restaurant (Kitchener Road)

4

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11 reviews

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AsianCantoneseChineseSichuan
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.

Mon - Fri: 11:30 - 14:30

Mon - Fri: 18:30 - 22:30

Sat, Sun &: 11:30 - 16:00

Sat, Sun &: 18:30 - 22:30

+65 64283170
$41 based on 12 submissions
Business Dining (6 votes), Children/Family (5 votes), Dinner (5 votes)
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Choo Yao Chuen
4

Its not all about Si Chuan only

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.

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Latest Community Reviews:
22 Dec 2014 • 90 reviews • 0 follower

Its not all about Si Chuan only

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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.
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25 Aug 2014 • 1 review • 0 follower

Good for dim sum lovers!

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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,
https://reallyjerry.wordpress.com/2014/08/24/四川豆花-parkroyal-kitchener/
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31 Oct 2013 • 22 reviews • 0 follower

Serving up nostalgia in the form of charcoal roasted delights

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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/
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25 Sep 2013 • 0 review • 0 follower

check this out

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Not a bad place to drop in ! Cosy , relaxed in the nice ambience . Service is good , recommendation by the staff is the right choice !!
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  • Giving a thumb " !
25 Sep 2013 • 257 reviews • 8 followers

claypot rice and roasted delights

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who would have expected a Si Chuan restaurant to incorporate our local claypot rice to its menu? For more, visit: http://dairycream.blogspot.jp/2013/09/si-chuan-dou-hua-winter-revelry-of.html
 
Speaking of claypot rice, the most irresistible flavour is none other than the Sliced Pork and Salted Fish version (咸鱼五花肉煲饭). With the increase in prices of salted fish, it was a delight to find generous-sized salted fish in the pot of fluffy rice.

Meanwhile there is also the Claypot Rice with Chicken, Live Frog and Enoki Mushroom (松菇双滑鸡煲饭). 一道菜讲求所谓的 “色、香、味”---Perhaps due to the cool and comfortable interiors, there was not much of the sizzling sounds or smoky scents of charred rice. Fortunately, I could gleefully scrape off an abundant amount of burnt rice at the base of each claypot and swirl in more dark soya sauce provided alongside.  If you are ordering other dishes, each claypot rice can feed about 2-3 mouths.  

The highlight of the day was the  Barbequed Suckling pig $198, which was indeed a terrific dish. Prepared by Barbeque Chef Zheng Guang Liang,  the pig from Hebei China is grilled excellently to produce a crisp, burmished crackling skin and ladies can forget about scraping the fats off the skin. Meanwhile the meat, which was sliced and re-served for easy consumption, was neither too dry nor too greasy—a culinary feat that deserves a round of applause for the chef.

Besides the new promotional dishes, regular items such as the Double-boiled Deer Tendon Soup with Deer Antler (上等鹿茸炖鲜鹿根汤) $18/person is definitely worth ordering. Made with good quality ingredients and herbs such as cordyceps flowers that warms your body, it is a nourishing brew that is brimming with collagen.

Jumping straight to desserts, What forged a deeper impression was the Deep-fried Yam coated with Soya Bean Crisps (豆莊皇沙酥) $18. The yam was soft, with a crunchy exterior that triggers your sweet receptors but not too much. And the fact that it is made with soya bean gives us a very good excuse to enjoy this indulgent snack!

For full post, visit dairycream.blogspot.com
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Singapore Food Guides

What to Eat
Bingsu ice shavings, sweet rice cakes and toasts invade the cafes here. Not typically offered in traditional Korean meals, desserts are served only during special occasions as refreshments, but in Singapore, the tables are turned