Si Chuan Dou Hua’s restaurant at PARKROYAL on Beach Road has been revamped with a brand new kitchen that is serving up new dishes featuring both Sichuan and Cantonese influences. Head Chef Dave Lai, who is from Chengdu, has tapped on his 25 years of expertise in both cuisines to come up with the new menu that spotlights Cantonese roasts while also bringing back authentic Sichuan dishes that the restaurant is known for.
Si Chuan Dou Hua at PARKROYAL on Beach Road. Photo © Fen Chia.
The addition of Cantonese roast meats is a nod to the legacy of Si Chuan Dou Hua’s now defunct PARKROYAL on Kitchener Road outlet, where the roast meats were a specialty until the restaurant closed in October 2023 due to a hotel rebranding. Go the whole hog for the Roasted Crispy Suckling Pig (S$428 whole) or, if you are dining in a smaller group, the Barbecue Meat Duo Combination (S$38 for small, S$57 for medium and S$76 for large). We thought the roast duck and crispy roasted pork were good, with enough crunch in the skin, though the char siew was a little on the tough side. The sauces and the mustard that paired with the roast pork worked well.
Barbecue Duo Combination. Photo © Si Chuan Dou Hua.
I was impressed the tea we were served was an ‘Emei Bamboo Leaf Green’ tea, told to us by our server who also hailed from Sichuan province. So far, the restaurant continued to tick all the Sichuan authenticity boxes even if it served some Cantonese dishes.
A fragrant Emei Bamboo Leaf Green Tea – Mt Emei is in Sichuan province. Photo © Fen Chia.
We were excited to discover the new dishes making their debut, which were inspired by Chef Dave’s Sichuanese heritage. The Vapour-Steamed Quail Soup with Matsutake Mushrooms (S$20 per pax/portion) comprises ingredients found in the Southwestern provinces of Yunnan, Guizhou and Sichuan and is served with a special steam pot with a hole in the centre. Instead of relying on boiling the ingredients in a large amount of water like how most soups are usually prepared, the quail and mushrooms are pressure-steamed so their juices produce a concentrated yet delicate broth that is flavourful and nourishing. After all, the quail is extremely nutritious (more so than chicken). And, it is no small privilege to be having matsutake, one of the most prized mushrooms as it has to be foraged in the forests and can only be harvested for a very short time each year.
Vapour-Steamed Quail Soup with Matsutake Mushrooms. Photo © Si Chuan Dou Hua.
I achieved another milestone for my eating escapades in the next dish, Braised Sea Cucumber in “Da Qian” Sauce(S$48 per person), which Chef Lai told us is a tribute to Zhang Da Qian, a prodigious Chinese artists of the twentieth century. The sea cucumber is one of the ‘four treasures of the sea’ in Chinese cuisine and savoured often in pieces in Chinese New Year dishes, but this was the first time I was served one whole in such artistry.
The savoury brown sauce enhanced its flavour and while peas have many detractors, these were addictively chewy and we finished most of them. This premium course was a highlight for me. I was surprised to learn from my dining companions that some of the younger generation find sea cucumbers intimidating to eat due to their how they look, but try this one and you’re likely to appreciate it.
Braised Sea Cucumber in ‘Da Qian’ sauce. Photo © Fen Chia.
The subsequent dishes were very well-presented and showed that the chefs do have talent in providing not only a feast for the stomach, but also the eyes, even if they might usually be served somewhat differently for sharing portions. The Fried Crispy Iberico Pork (Small – S$32, Medium – S$48 and Large – S$64) is seasoned with a blend of herbs and spices before it is fried. The pieces were crispy yet light and not greasy at all, and a fun snack that would be great with beer. Dip them in the accompanying chilli flakes or salt and pepper mix, as you wish.
Meanwhile, the Stir-fried lily bulbs, Asparagus, Chinese Yam, Macadamia and Black fungus with Black Truffle (Small – S$28, Medium – S$42 and Large – S$56) is a dish of mixed vegetables that is transformed and elevated by the fragrance of the black truffle and macadamia nuts. They were housed in a small pumpkin that was steamed to perfect tenderness. I polished off the receptacle as well, with blessings from Chef Lai as we were unsure at first whether it was meant to be eaten.
Fried Crispy Ibérico Pork. Photo © Fen Chia.
Stir-fried Lily bulbs, Asparagus, Chinese Yam, Macadamia and Black fungus with Black Truffle. Photo © Fen Chia.
The last savoury course was undoubtedly supposed to be the star of the evening. The Stir-fried Australian Lobster with Bean Curd in Spicy Sauce Served with Rice (S$48 per 100g) is a luxurious take on the well-known mapo tofu dish. We were told the level of spiciness has been adjusted to the Singapore palate. The tofu is stir-fried with minced seafood in the spicy sauce before the lobster meat chunks are added just prior to serving to keep them springy. The entire mixture was tantalising and we enjoyed it mixed with our white rice.
Other luxurious dishes include the Stir-Fried King Tiger Prawns with Spicy Sichuan Bean Paste Sauce and Crispy Rice Bubbles (S$16 per piece, min 2 pieces) that features crispy rice instead of the usual chilli flakes and a house-made chilli paste, and many abalone dishes prepared with Chef Lai’s unique touch.
Stir-fried Australian Lobster with Bean Curd in Spicy Sauce Served with Rice. Photo © Fen Chia.
For dessert, new on the menu is Sichuan Jelly with Mixed Nuts on Crushed Ice ($8.50 per pax), a refreshing summer delicacy that takes away the spice and heat from the palate from the earlier dishes. And for old times’ sake, we could not resist having a bowl of Homemade Fine Bean Curd with Wolfberries (S$5 per pax). After all we had of the ‘Si Chuan’, wouldn’t ‘Dou Hua’ be the fitting end to an evening of great food?
Sichuan Jelly with Mixed Nuts on Crushed Ice. Photo © Fen Chia.
Homemade Fine Bean Curd with Wolfberries. Photo © Fen Chia.
High Tea
Si Chuan Dou Hua used to offer a high tea featuring small plates paired with premium Chinese teas in the past. There is now an Imperial High Tea which will be served in its Tian Fu Tea Room. Enjoy a range of handmade dim sum and Chinese tea daily from 2.30-5.30pm (S$55 a person) amid a room with ornate Oriental decor, tea accessories and calligraphy, complete with a Kung Fu Tea appreciation ceremony and tea sets and leaves also available for purchase. Reservations can be made online.
The Tian Fu Tea Room has tea and tea accessories available for purchase. Photo © Fen Chia.
For opening hours and reservations, visit its website.
Si Chuan Dou Hua Restaurant at PARKROYAL on Beach Road
7500 Beach Road
Singapore 199591
Opening hours:
Lunch
Monday to Sunday
11.30am to 2.30pm (Last Order at 2pm)
High Tea
Monday to Sunday
2.30pm to 6.00pm (Last Order at 5.30pm)
High Tea is served at Tian Fu Tea Room in Si Chuan Dou Hua Restaurant
Dinner
Monday to Sunday
6.30pm to 10pm (Last Order 9.30pm)
