Was staying at Pan Pacific Serviced Suites, and it was opportune to try out Si Chuan Dou Hua for lunch. Reservation is encouraged. This was before stabilisation phase where dining in groups of five was still allowed.
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| entrance |
After all the necessary Safe-Entry check-in, and vaccination status verifications, we were led to our table.
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| table setting |
The tea cup with the leaves are available on every table and the staff will enquire if you are having tea. Once affirmed, hot water would then be poured into the tea cup.
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| 蒙顶黄芽 (Meng Ding Huang Ya Tea) @$6++ per pax |
The tea was mild and pleasant, much like Long Jing tea. It is said that Meng Ding Huang Ya tea (a type of yellow tea 黄茶) is from Mount Meng in Ya'an, Sichuan. Used to be drunk by the royals, now is available for us to enjoy.
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| QR Code menu |
By default, the QR Code menu links to the ala-carte menu. Hence if you are there for the buffet, do request for the buffet menu.
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| Sichuan Buffet Menu |
The thing about ala-carte buffet, we weren't sure of the portion served but reckoned, it would be similar to dim sum buffet dishes, meaning everyone can try a piece that kind of portion.
The premium item on the buffet menu is the baby lobster 小龙虾 (one serving per pax). Four flavours to choose from, so we got one each. There were 2 spicy and 2 non-spicy flavours.
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| Sichuan buffet menu arrangement, by flavours |
Our strategy is to order at least 10 items each round, as the preparation takes time and staff informed that each order will probably need at least half an hour to be served.
To order, just state the reference number of the item. Quantity is determined by total pax of the guest table.
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| first round of appetisers |
The appetisers:
- Sliced Beef and Tripe in Chilli Sauce 夫妻肺片
- Chilled Chicken with Spicy Bean Paste 口水鸡
- Marinated Black Fungus with Preserved Chili 泡椒木耳
- Sliced Beef with Five Spice 五香牛肉
- Sea Clam in Garlic and Chili Sauce 蒜泥鲍贝
- Diced Cod Fish Deep Fried with Sichuan Pepper 椒盐鳕鱼丁
- Fresh Scallops in Sichuan Peppers and minced Spring Onions Sauce 椒麻带子
All the above I liked, except the five spice beef and the cod fish as these two were somewhat lacking in flavours. We re-ordered the black fungus and fresh scallops. So good!
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| Fresh Scallops in Sichuan Peppers and minced Spring Onions Sauce 椒麻带子 |
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| Marinated Black Fungus with Preserved Chili 泡椒木耳 |
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| Chilled Chicken with Spicy Bean Paste 口水鸡 |
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| Sliced Beef and Tripe in Chilli Sauce 夫妻肺片 |
The beef tripe and salivating chicken (口水鸡) were both pretty spicy, so get ready with your drinks when enjoying these.
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| Baby Lobster 小龙虾 |
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| flavour is indicated on top with a small sticker |
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| reveal |
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| Steamed Baby Lobster with Minced Garlic |
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Stir-fried Baby Lobster with Spring Onion and Ginger
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| Baby Lobster with Chili and Peppercorn |
It was quite troublesome to eat the Baby Lobsters, so gave away half my portion but the noodles inside were enjoyable.
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| let's eat~ |
After two rounds of the food, we sort of know which one would be good and which wouldn't. For example, prawns and scallops were good and consistent. Though the sizes differ even when we chose another sauce/flavour to try.
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| Chilled Shelled Prawns with Plum and Sichuan Peppers |
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| Fresh Prawns in Tomato Sauce and Stir Fried Prawns in Garlic and Chili Sauce |
Actually, doesn't matter which flavour/sauce, just get the prawns (and the fresh scallops).
And, how can we not eat tofu when we are at Si Chuan Dou Hua? It is a must-have. Slurpingly good.
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| Beancurd in Spicy Minced Meat Sauce |
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| Beancurd with Sichuan Minced Peppers |
For meat dish, I'd say our favourite was the beef. Lovely tender texture and not too spicy. But hor, the cubes was rather smallish.
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| Stir fried Diced Beef in Sichuan Pepper |
Pork dishes, was more misses than hits. Tried the pork knuckles, stir fried loin, pork belly and braised sliced pork.
Can't count the braised sliced pork because I actually thought the star of the dish, was the rice bubble and the assorted vege in it. Hahaa!
The best from this lot, is the Stir Fried Pork Loin in Sweet and Sour Sauce. Well fried, and meat had a nice chew but not tough.
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| Braised Pork Knuckle with Sichuan Bean Paste |
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| Braised Pork Belly in Honey Sauce |
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| Stir fried Loin in Sweet and Sour Sauce |
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| Braised Sliced Pork with Crispy Rice Bubble |
For chicken dish, I enjoyed the chilled chicken (salivating chicken) and the diced chili chicken (辣子鸡).
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| Chong Qing Diced Chicken with Dried Chili |
For finale, we ended our meal with soups, noodles and dessert.
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| Hot and Sour Vermicelli |
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| Sichuan Noodle in Onion Oil |
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| Sichuan Minced Meat Noodle |
Chuckled when we saw the size of the scallion pancake. This is a super mini version, so cute!
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| Scallion Pancake |
For dessert, the serving was one piece and if you say 3 dumplings, then it will really be 3 dumplings served together. One piece per serving.
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| Glutinous Rice Ball with Sesame Red Bean Paste |
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| Crispy Glutinous Rice Ball with Sesame Red Bean Paste |
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| Sichuan Glutinous Pancake |
My favourite is the Sichuan Glutinous Pancake which was a fried item and inside was so mochi. Not too sweet and not too oily.
There was a promotion with the buffet and one could get a glass of sake along with it, or if you are not into alcohol, then can swap it out for juice.
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| complimentary sake |
The buffet is priced at $68++ per pax and there was a 20% discount for payment made via UOB credit card.
Thank you makan kakis for the quality time spent! See you in November for our next staycay!
Si Chuan Dou Hua Parkroyal Beach Road
Address: 7500 Beach Rd, PARKROYAL on, Singapore 199591
Website: www.sichuandouhua.com
Opening Hours
Lunch - 11:30am to 2:30pm
Dinner - 6:30pm to 10:30pm
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