HungryGoWhere Singapore Food Guide, Restaurants, Eating Guide and Reviews - HGW
Search the site
52%100%37 votes

Si Chuan Dou Hua Restaurant (UOB Plaza)

AsianCantoneseChineseSichuan
Book Now
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.

Daily: 11:30 - 14:30

Daily: 14:30 - 18:00

Daily: 18:30 - 22:30

$52 based on 37 submissions
Dinner (15 votes), Children/Family (12 votes), Lunch (12 votes)
Chubby Botak Koala

Sichuan & Cantonese Cuisine with Fantastic View

For the complete review, click here:
http://www.chubbybotakkoala.com/2014/11/si-chuan-dou-hua-top-of-uob-plaza.html 

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!!

The HGW community like this place for...

  • bean curd with wolfberries dessert3 votes
  • douhua with wolfberry syrup3 votes
Community submitted Favourites:
Overall
Based on 37 votes
Food/Drink
Value
Ambience
Service
The View from the Restaurant
04 Nov 2014 • 281 reviews • 21 followers

Sichuan & Cantonese Cuisine with Fantastic View

For the complete review, click here:
http://www.chubbybotakkoala.com/2014/11/si-chuan-dou-hua-top-of-uob-plaza.html 

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!!

23 Nov 2013 • 136 reviews • 0 follower

Above average dim sum but with a good view

On the whole, Si Chuan Dou Hua is just an above average restaurant really, at least for its dim sum. The taste of the dim sum is really expected with a few misses and you can find better ones elsewhere. However, given its good location and price, I still find it a place worth going as I think there may be no other dim sum restaurant that gives you a bird's eye view of marina bay. All the dim sum is priced at $5 each and below and I only spent about $45 per person. The service is very good too actually. And yeah it's interesting to see your tea masters serving your tea through a really long spout.

For more details, please view:
http://foodolicious.wordpress.com/2013/11/23/si-chuan-dou-hua-restaurant-uob/
16 Jun 2013 • 16 reviews • 0 follower

Dinner with a view

The restaurant is located on the 60th floor of UOB plaza and is crowded on weekends, so make your reservations early.
 We had the shark fin soup with crab meat, spicy chicken, braised sea cucumber, baked cod fish in miso paste, steam sliced garoupa, scallop with asparagus and they did not disappoint.  It was good.
 The sharks fin soup had generous chunks of crab meat. The steam sliced garoupa was served interestingly wrapped in pandan leaves in a bamboo steamer. The spicy chicken was really spicy so try it only if you like spicy food.
 For desert, we had mango pudding which came nicely presented in dry ice and hashima.
 Overall it was a satisfying dinner with a view on top of UOB plaza.

for pictures and full review, please visit
http://hehehahawedding.blogspot.sg/2013/06/si-chuan-dou-hua-at-uob-plaza.html


22 May 2013 • 205 reviews • 20 followers

Sichuan Tapas

For full review and photos, visit www.sgfoodonfoot.com

Sichuan cuisine is not just about their spicy food. There is more to their spicy and numbing flavours. (麻辣). For a limited period from now to 31 July 2013Si Chuan Dou Hua introduces the Petites Selection to showcase the many unknown and robust flavours of Sichuan cuisine with a collection of 30 tapas sized offerings designed by Si Chuan Dou Hua's maestros Zeng Feng, Peter Tsang and Leung Wing Chung.

Savouring in a myriad of flavour, we get to sample an eclectic selection of the tapas sized offerings. The Spinach with Ginger Sauce is a refreshing and tangy combination of the aromatic herb ginger with vinegar and salt.

The Sliced Pork in Garlic and Chilli Sauce makes up of a blend of ground garlic, chilli oil, soya sauce and sugar that has a medley of spicy garlic and chilli flavour.

The exquisite labour intensive Chilled Sliced Radish Wrapped with Sliced Carrot has a subtle sweet and sour flavour.

One of my favourite of the Petites Selections is the Chilled Sliced Duck Wrapped with Egg Yolk. The salty flavour is made up of salt, huatiao wine and other condiments is one of the predominant flavours in Sichuan cuisine.

Ma La flavour is one of the most significant, popular and recognisable flavours of Sichuan cusine made up of a piquant mix of peppercorn, chilli powder and salt. This is showcased in the Prawn in Spicy Ma La Sauce.

To enjoy the myriad of flavour, Si Chuan Dou Hua offers two options friendly on both the wallet and palate for the enjoyment of Sichuan cuisine with The Petites Selection in Wine Pairing and Tea Pairing with the Imperial High Tea.
20 May 2013 • 1909 reviews • 258 followers

Si Chuan goes Tapas

Following the notion of tasting portions, Si Chuan Dou Hua Restaurant now offer Sichuan delights in bite size portions that would allow one to get variety even when dining in small groups.

For something sweet, go for the Honey Glazed Pork Ribs.

You have not tried Sichuan cuisine until you have something that burns a level of remembrance in your mouth, and the Scallop in Chili and Sichuan Pepper Sauce or the Sliced Pork in Garlic and Chili will do the trick. Have guts? Then go for the Prawn in Spicy Sauce which is designed to make you find the nearest fire hydrant for water.

Looking for something to chill you after one of those spicy bites? The chilled cherry tomatoes provide a wonderful pop with a sweet finish. Alternatively, try the sliced duck with egg yolk for something a little heavier.

What I have just mentioned is a summary with many more items to try. Located on top of UOB Plaza, it gives a good view of the city too. Bite size servings, large gulps of alcohol with a view best summarizes the vibe of the place.