26 Jan 2015
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