Sichuan Dou Hua, Kitchener Road
With CNY around the corner, it’s the perfect time to usher in this brand-new, opulent space tucked away in the juxtaposing neighbourhood of Little India. Sichuan Dou Hua on Kitchener Road by the Park Royal Group has re-opened its doors to the public, introducing extremely innovative Chinese dishes that has been meticulously crafted by Executive Chef Leung who boasts over 40 years of culinary experience.
Begin your journey at Sichuan Dou Hua through their dazzling and eye-catching entrance that encompasses a traditional Chinese ‘Shan Shui’ (landscape) painting within a full moon that depicts mountains, a flock of birds and a passing boat. Once you are seated, you will journey into the palate-pleasing experience with Chef Leung's newly added dishes and signature items that pays homage to traditional Cantonese and Sichuan cuisines.
With Chinese New Year around the corner, diners may opt to start off with a mandatory "Lo-Hei" tradition on a prosperous note with the newly added Exotic Garden with Black Truffle in Osmanthus Sauce 养丰源捞生 (SGD98, 2-6 persons; SGD 148, 7-12 persons). The exotic garden comprises of an abundance of fresh vegetables – white radish, carrot, cucumber, beetroot, mango, beansprouts, and salad greens – accompanied by a medley of truffle oil, black truffle sauce, osmanthus sauce, brown and white rice puffs, freeze dried pineapple
as well as raspberry bits, cordyceps, black truffle, and homemade crispy soybean crumbs.
One of the latest addition on the menu and a definite must-have is this beautifully executed Steamed Eel with Pumpkin in Homemade Soya Bean Crumb with Dried Scallop, Sakura Shrimps and Prawn Roe Sauce 豆香金环蒸鳗鱼 (SGD22, good for 1 person). Fresh pieces of meaty and silken smooth eel are perched atop perfectly steamed pumpkin, and topped with a mix of homemade crispy soybean crumbs, conpoy, sakura ebi and ebiko (shrimp roe) for that hint of umami. The dish is then finished with superior soy sauce to bring the dish altogether.
Furthermore, the Duet of Traditional Crispy Chicken stuffed with Glutinous Rice, Goose Liver
and Waxed Meat 鸳鸯香酥糯米鸡 (SGD88, whole, good for 6-8 persons) is a true work of art. The 'duet' consist of a ‘roulade’ that is made by deboning a chicken and flattening it to leave only the skin and a wafer-thin layer of meat. Then the flattened chicken is layered with five main ingredients (glutinous rice, brown rice, pearl white rice, peanut and sweet corn), chicken, chicken liver and goose liver, before rolling, steaming, then air-drying for at least an hour. Complementing the roulade is a depiction of the classic claypot chicken rice that is transformed into compact parcels that comes with the same five core ingredients and waxed meat that is compressed with chicken skin, then roasted. Both 'duet' beautifully with homemade pineapple puree and sweet-spicy sauce, however I personally enjoyed having it on its own without the sauce.
The Crispy Brown Rice with Two-Head Abalone in Superior Stock 原粒鲍鱼五谷炸泡饭 (SGD78, good for 2-3 persons) is also a new addition to its menu offerings. This dish consists of a mix of brown rice, pearl and white rice puffs that sizzle once piping hot superior stock is poured over a la minute at the table. This prosperous and lavish dish comprises of a generous serving of scallops, prawns, sakura ebi, conpoy, preserved vegetables, cooked white rice, coriander and spring onion. And finally topped with tender slices of braised 2-head abalone.
Besides new additions, diners should not miss out on Sichuan Dou Hua's signature dishes such as the The Stir-Fried Sliced Pork with Leek in Spicy Sauce 回 锅 肉 (SGD22, 33, 44) which is a traditional twice-cooked Sichuan dish that involves simmering pork belly, before it is
sliced and stir-fried with hot bean and broad bean pastes, garlic and leek, while the Signature Bean Curd Medley 招牌豆中之重(SGD26, 39, 52) is an impressive tower comprising homemade beancurd and deep-fried purple rice tofu, topped with homemade minced meat sauce.
End this transcendent oriental journey with Sichuan Dou Hua's newly added desserts – Osmanthus Jelly with Almond 杏汁桂花糕 (SGD6.80, 3 pieces) and Chef Leung's take on the classic white Bean Curd – Homemade Purple Rice Bean Curd with Red Bean 红豆紫米甜豆花 (SGD6.80, good for 1 person) that comes in a pastel purple version made by steaming a mixture of soaked ground purple rice and soybean.
A few highlights to note prior to dining at Sichuan Dou Hua is that the CNY period for the restaurant will be from 11 January to 26 February 2021, whereby the following three dishes will not be available:
Duet of Traditional Crispy Chicken stuffed with Glutinous Rice, Goose Liver and Waxed Meat 鸳鸯香酥糯米鸡 (SGD88, whole, good for 6-8 persons)
Steamed Eel with Pumpkin in Homemade Soya Bean Crumb with Dried Scallop, Sakura Shrimps and Prawn Roe Sauce 豆香金环蒸鳗鱼 (SGD22, good for 1 person)
Osmanthus Jelly with Almond 杏汁桂花糕 (SGD6.80, 3 pieces)
Apart from that, the rest of the dishes mentioned above will be available throughout the CNY period. For more information on the restaurant do visit their webpage here.
About Si Chuan Dou Hua Restaurants
The Si Chuan Dou Hua group of restaurants is renowned for the quality and authenticity of its Sichuan and Cantonese dishes. Since its inception in Singapore in 1996, the group has successfully built a regional presence in Japan and Myanmar through its stable of six restaurants. The exceptional dining experience is complemented with a skilled Tea Master who combines acrobatics, gymnastics and dance in the traditional art of tea-pouring, as well as a selection of more than 30 types of premium Chinese teas from the adjoining Tian Fu Tea Room.
Si Chuan Dou Hua Restaurant
Seating capacity: 78, with safe distancing measures
Private room: 3, seats up to 15 persons
Address: 181 Kitchener Road, Singapore 208533, Level 3
Reservations Contact: (65) 6428 3170
Opening Hours: Takeaway – 11.00am to 9.30pm
Island-wide Delivery – 11.30am to 9.30pm
Dining Hours Lunch - 11.30am to 2.30pm
Dinner – 6.00pm to 9.30pm
Dine-in, takeaway and delivery available from Mondays to Sundays