The Place Reopened just last month after an extensive revamp, I checked out Si Chuan Dou Hua Restaurant at PARKROYAL on Kitchener Road recently for the first time. Helmed by Executive Cantonese Master Chef Leung Wing Chung, the new look of the Cantonese and Sichuan restaurant is refreshing, that was my first impression. I like how contemporary looking and inviting the space is.

From now till 31 January 2021, the restaurant is also running the Nostalgic Dim Sum Feast from Tuesdays to Thursdays during lunch at S$46++ per adult; and from Fridays to Sundays, and Public Holidays during lunch at S$52++ per adult, with a minimum of 2 diners. There is also a bundle offer at S$188++ for 4 adults.

The Food Along with the revamped space, there are quite a couple of new dishes introduced along with the reopening of the restaurant. The first dish I had was the Exotic Garden with Black Truffle in Osmanthus Sauce (S$98, 2-6 persons; S$148, 7-12 persons). The unique presentation of this dish makes it look like a ‘Yusheng’ dish, as it is essentially made up 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 pineappleas well as raspberry bits, cordyceps, black truffle, and homemade crispy soybean crumbs. That is a lot of ingredients in this giant rotating bowl, where we simply toss them together just like ‘Lo-Hei’ fashion.

The next dish is a Duet of Traditional Crispy Chicken stuffed with Glutinous Rice, Goose Liver and Waxed Meat (S$88, whole, good for 6-8 persons). It is served with homemade pineapple puree and sweet-spicy sauce, and both renditions contain the same five core ingredients – glutinous rice, brown rice, pearl white rice, peanut and sweet corn. It is an interesting way to enjoy a chicken dish, and I definitely enjoy the ‘roulade’ more as it is also stuffed with goose liver.

Eel is definitely not a very common fish used in most Chinese restaurants and the Steamed Eel with Pumpkin in Homemade Soya Bean Crumb with Dried Scallop, Sakura Shrimps and Prawn Roe Sauce (S$22, good for 1 person) is quite a creative dish here. The delicious eel is matched with pumpkin and I really like the soy sauce on the plate which elevates the whole flavour of the main ingredients.

Other signature dishes here include the Stir-Fried Sliced Pork with Leek in Spicy Sauce (S$22, 33, 44) and the Signature Bean Curd Medley (S$26, 39, 52). The sliced pork is delicious, as the Sichuan dish is not too spicy for me yet is very flavourful as it is stir-fried with hot bean and broad bean pastes, garlic and leek.

I love tofu, so the Signature Bean Curd Medley delights me. The homemade beancurd and deep-fried purple rice tofu is topped with homemade minced meat sauce.

A mix of brown, pearl and white rice puffs, the Crispy Brown Rice with Two-Head Abalone in Superior Stock (S$78, good for 2-3 persons) is a luxe ‘pao fan’ with ingredients like scallops and prawns. Go for this comforting dish before desserts.

For desserts, expect the likes of Osmanthus Jelly with Almond (S$6.80/3 pieces) and the Homemade Purple Rice Bean Curd with Red Bean (S$6.80, good for 1 person).

Rants As the hotel is still under SHN, there is only one lift which serves the restaurant at the moment.

Will I Return Again? It was my first time to the Kitchener Road branch, and the revamped space is an inviting one. The dishes lean towards a mix of Sichuan and Cantonese fares at this branch, and it is one Chinese restaurant to check out in Farrer Park.

This was an invited tasting, though all opinions expressed are our own.

Make your reservation instantly at Si Chuan Dou Hua Restaurant here.

TheRantingPanda says:
Taste bud: 4/5
Hole in the pocket: 4/5
Ambience: 4/5
Overall Experience: 4/5

Si Chuan Dou Hua Restaurant
PARKROYAL on Kitchener Road
181 Kitchener Road, Level 3
Singapore 208533
Tel: +65 6428 3170

Opening Hours
Monday to Sunday
Lunch: 11:30am to 2:30pm
Dinner: 6pm to 9:30pm

Ranted by The Ranter