In my opinion, Si Chuan Dou Hua is arguably one of the best Chinese restaurants in Singapore. I’ve dined at several high-end Chinese restaurants before but nothing is quite like Si Chuan Dou Hua’s dishes. Why hadn’t I discover this before?
I am just really thankful to have an opportunity to dine at Si Chuan Dou Hua at PARKROYAL on Kitchener Road. I was there for one purpose – to try out their new Suckling Pig Feast menu.
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A Royal Feast
There are several highlights in their new menu which are worth raving about. The prices are very attractive too. It starts from $488++ for 6 pax and $688++ for a table of 10 pax.
The Tea Master is in da’ house!
We had a tea master in the house to help us prepare some freshly brewed Chinese tea which are to be paired with each dish. Since this was a media event, they had this tea-pairing session specially prepared for us.
The Suckling Pig Feast Menu
It is an eight-course menu which features the Roast Suckling Pig and Stir-fried Sri-Lanka Crab with Signature Soya Bean Crumb in Osmanthus Sauce. These eight dishes are also offered in their ‘A Royal Roast’ special set menu.
“Pi Pa” Roast Suckling Pig
This dish is aptly named due to its resemblance to the four-string Chinese instrument, Pipa.
It comes in three choices of marinades – black pepper, fermented red bean curd or traditional roast (original flavour). For me, I am all for the traditional roast as the suckling pig roast meat itself is flavourful.
Once you coupled a piece of the succulent roast meat with mini ‘bao-like’ pancakes and a dollop of sauce, you will understand why the diners at my table could not stop raving about this dish.
This magic can only be achieved through the hardwork of the skilful chefs who relied on a conventional method to roast the pig til its skin crackled and turned crisp. This method of roasting the pig takes hours and I could not imagine how someone could be patient enough to sit by the fire for a really long time.
Want to have a taste of an authentic good suckling pig? Be sure to call and order the roast suckling pig in advance as it requires time for them to prepare.
I am glad that they served each of us a shot of Rose vinegar to cleanse the palette and whet our appetite for the upcoming dishes.
Double-boiled Black Chicken Soup with Fish Maw and Polygonatum Sibiricum
This nourishing soup has soaked up all the flavours from the black chicken, fish maw and other Chinese herbs. Each of us has a relatively big bowl of soup. I was already so satisfied after eating the roast suckling pig.
Stir-fried Sri-Lanka Crab with Signature Soya Bean Crumbs in Osmanthus Sauce
My mood swung up to a new height with this Stir-fried Sri-Lankan Crab with Signature Soya Bean crumbs in Osmanthus Sauce. These crabs were huge and stuffed with lots of flesh!
My tastebuds were buzzing with excitement the moment I tasted the floral notes of the Osmanthus sauce. I’ve tasted all kinds of savoury crabs but nothing tasted quite like this. The soya bean crumbs provided an added dimension of taste which made this dish outstanding. My goodness, this is only our third dish and at this point, I was so excited to try out the other dishes.
Flatfish Fillet with Fresh Fruit in Passion Fruit Sauce
I can’t deny the fact that Si Chuan Dou Hua has really dished out the best dishes made with the freshest ingredients. Even the the flatfish fillet was cooked to perfection.
Sliced Lotus coated with Minced Fish paired with Stir-fried Broccoli
This dish was nice but it didn’t quite stood out for me or has my expectations start to increase with every dish?
Crispy Brown Rice with Diced Duck Meat in Superior Stock
For the ‘high-carb’ dish, we have this crispy brown rice with diced duck meat in a superior sauce. It was a heartwarming kind of rice porridge cooked with a flavourful stock.
Deep-fried Peanut Cake in Teochew-style
For desserts, we had deep-fried peanut cake which is crispy on the outside and soft and warm on the inside. I enjoyed this peanut cake very much and I knew I had to come back to this restaurant with my family some day.
Fresh Fruit Platter
The chefs showcased their creativity when they dished out this fancy fruit platter that featured a glacier sculpture. It was a feast for the eyes and many took pictures of this gastronomic marvel. I love how they transformed a simple fruit platter into a work of art. In doing so, they elevated the presentation value of this dish.
What an incredible feast! And I sincerely urge you to try it for yourself.
From 15 July to 30 September 2019, the “Pi Pa” Roast Suckling Pig is available à la carte at $138 (half pig) and $228 (whole pig), and in A Royal Roast Set Menus priced at $488 for six persons and $688 for ten persons.
* UOB Cardmembers enjoy 20% savings on “A Royal Roast” set menus only.