Daily: 11:30 - 14:30
Daily: 14:30 - 18:00
Daily: 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.
The food here was very nice however it is very expensive. Luckily we have 50% Discount for the whole menu if not the total meal for $700 plus for 6 people but we only paid $300 plus for 6 people.
I like their passion fruit prawn, it is very special and nice. Their spicy egg plant was not bad too. The fried rice is nice but i think is a bit over price.
The staff is friendly and they keep helping us to pour the tea.
It is a bit troublesome to locate this restaurant as you need to take two lift in order to come out here.
The ambience is very nice, you will get the see the view from Marina bay sand from here.
The view is rather fantastic but due to the high windows, u can't see out to appreciate unless you are standing by the window.
They are extremely inflexible about not cooking the prawn with wasabi and we ended up having to order the $888 set menu so that there won't be spicy dishes (Instead of the $588 or $688 set menu).
For the amount you are paying per pax after tax, you can easily dine at a vey good buffet place or have much better food.
The tea master never did perform, and just did simple pouring of hot water.
The dishes are okay but nothing memorable. Any Zi char stall wouldn't have lost to this. So we were just essentially paying for the rental.
For the complete review, click here:
Si Chuan Dou Hua at TOP of UOB Plaza is one of the dining destination in the middle of CBD with a fantastic view of Singapore Skyline.
The décor of the restaurant is contemporary and classy, fit for the bankers or business associates to entertain their high net worth clients. Their awards are proudly displayed at the entrance of the restaurant. As there are children in our group, LD’s cousin booked a private room.
We started the lunch with Appetizer Sliced Pork in Garlic and Chilli Sauce (Medium - $21), Sliced Beef and Tripe in Chilli Sauce (Medium - $21) and Marinated Black Fungus with Chilli Padi (Medium - $12). The appetizer were basically cold dishes, however it packs a lot of heat, thanks to the chilli sauce and chilli padi. The meats were tender and the fungus were crunchy. Good Sichuan-style appetizers.
We ordered two type of cod fish ($12 per piece), Baked in Miso Sauce and Steam with Ginger and Soya Sauce (Cantonese Style). For the steamed version it was excellent. The cod fish has a buttery fells and melts in your mouth. Meanwhile, the one baked in miso sauce, looks good, however we find the miso sauce was just too salty that it covered the taste of the fish. I still believe when it come to fish, just keep it simple and use light herbs and seasoning.
Camphor Tea Smoked Duck, served with buns (Whole $56). One of the best dishes of the day. The combination of the smokey flavour, tender and succulent meat is just superb. They served it with mini buns and shredded spring onions, which are good to balance the saltiness of the duck. The fats on the duck were just awesome.
We find the dim sum standard here is very average. The ones that got our pick are the Siew Mai ($5 for 4 pcs) and Xiao Long Bao ($5 for 3pcs). The Siew Mai was meaty, tender and tasty. While the XLB has a good robust stock, but inconsistent. The Har Gau skin was too thin and sticky.
For the review on tofu, noodle & desserts, click here.
Service on that day was horrible because it was the last day of using the UOB Voucher. The restaurant was packed with people and they were understaffed. They just did not roster the service staff properly although they knew in advanced the restaurant will be fully booked. It took us more than 2.5 hours to finish our lunch. The private room turn out to be a secluded room.
Overall, the standard of the food here is very good, especially those from their daily ala-carte menu. Combining Sichuan and Cantonese cuisine is definitely a good idea. However standards must be maintain across the board. The dim sum on the other hand is below average. Based on the awards that they won, I can only presume that their normal service standards are so much better compare to today. If the opportunity arises, I don't mind giving this place a try again in the future. Cheers!!