I had dinner there on one of the weekends, tried their wasabi prawns, tea camphor smoked duck which comes with steam buns, asparagus with scallops, prawn salad, fish, Ee Fu noodles and spicy ma la chicken.

Similiar to other Si Chuan Dou Hua restaurants, the tea master serves tea using a long spout kettle.

I was told the Peking duck would require 3 day reservation in advance so we tried the tea camphor smoked duck instead.

The Ee fu noodles tasted like those you would have at wedding dinners.

The spicy ma la chicken was Really spicy, so a small portion will do.

Desert includes a nicely presented mango pudding with dry ice, hot and cold hashima, signature dou hua with red dates and
more...

for more pictures, please visit
http://hehehahawedding.blogspot.sg/2013/04/dinner-date-places-si-chuan-dou-hua.html

My visitors fell in love with the ‘Dan Dan Mian‘ during her stay so on one of her last evenings I browsed the net for some new alternative. On a fellow blogger's site I found two restaurants that he or she called the best for ‘Dan Dan’ noodles in Singapore. One on them was the ‘Si Chuan Dou Hua’ in the Old Parkroyal Hotel on Beach Road which seemed conveniently close so we went straight out.

The place has a tea house kind of ambience without the common coldness of many restaurants here. Our waiter was a bit reserved at first but every time she came back to our table she became visibly happier and smilier.
We ordered the ‘Dan Dan Mian‘ (6$), the ‘Xiao Long Bao‘ (XLB) here called ‘Steamed Minced Meat Dumpling in Superior Stock‘ (4.5$) and the not steamed ‘Minced Meat Dumplings in Superior Stock‘ (6$). The noodles looked delicious and but unfortunately were cooked a tad too long. Nevertheless they tasted great, not too spicy but full of sichuan pepper flavor covered with a light chili oil. The minced meat and mushrooms enriched the dish and made it quite filling even that the portions weren’t too overwhelmingly generous and for a texture change the baby kaylan did a great job.

Another surprise were the ‘Xiao Long Bao‘ with superior stock. They come only in threes but delicious threes. For XLB they were quite big but mainly because of the huge amount of soup inside and the meat was very finely minced and tasty. Visually they were almost perfect; enough folds, transparently thin dough so the soup could shine through and on the bottom a very thin slice of carrot preventing the baos to stick to the paper. Odd but something different and since it didn’t taste like anything I didn’t mind it. The stock truly tasted superior and there was plenty of it too. I regretted later not to have ordered more of those but the place, even that nearly empty, wasn’t the fasted so we refrained from any second rounds.


After all those tasty dishes the soup dumplings came across boring and blend. Presentation, quality and texture were fine but that doesn’t help if the food itself has no taste at all. On my next visit I rather have more of the XLB or try something new.
I will definately come back here as 'Si Chuan' made it into my top Dan Dan places in Singapore.

For my full review and some pictures please check out the article on my blog:
http://getmygrubon.wordpress.com/2013/04/14/si-chuan-dou-hua-park-royal-hotel-singapore/ 

Get Your Grub On!

this restuarant provide good serivce and food??? MY ANSWER IS NO !!!!.

I do agree they are attentive but very blur. For example, they can gave us COLD water to our chinese tea, isn't it strange? So we request for hot water and their reply was the water is hot maybe is our cup too cold which make it cold. We was stun because we even place our finger into the water and they still insist it our cup COLD...end up, they give us warm water after 30 mins of debate....

For the serving time is fast which is very good BUT THE FOOD IS ALSO COLD again ...

So regret to invite my guests to this restuarant!!!!!!!!!!!!!!!!

All my guests is so unpleasant when leaving.....