Si Chuan Dou Hua Restaurant
7500 Beach Road
Level 1, PARKROYAL On Beach Road
80 Raffles Place
#60-01 1 UOB Plaza
181 Kitchener Road
Level 3, PARKROYAL On Kitchener Road
https://www.sichuandouhua.com/
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| Braised Pork Belly Served In Whole Pumpkin (SGD $28) |
Pioneer Of Refined Sichuan / Szechuan Dining
(Ratings: On a scale of 1 to 10, with 1 = Worst and 10 = Best)
Overall: 8
Ambience & Setting: 8
Food & Beverage: 8
Service: 8
Value for Money: 7
Spent about SGD $55 per person.
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Established since December 1981, Si Chuan Dou Hua Restaurant is a stalwart pioneer of Chinese fine dining in Singapore, championing Chinese Sichuan / Szechuan cuisine, even before it was mass-market popular. Today, Si Chuan Dou Hua Restaurant remains among the premier dining destinations, serving dishes that are delicious, traditional, and hearty, yet presented with modern visually appealing flair.
Ambience at Si Chuan Dou Hua Restaurant exudes a refined modern Oriental splendor. The plush patterned carpet and black wall colour is offset by gleaming lights, symmetrical white lined ceiling tiles, and touches of Oriental decor. Wide and comfortable booths line the walls, while sturdy furnishings are neatly spaced out in the broad dining hall. Definitely feels luxurious from the minute you step in.
Service at Si Chuan Dou Hua Restaurant befits a fine dining establishment. Staff are assigned specific sections, so you almost have a personal server to attend to several tables. Staff are quick to greet and seat guests and carry out requests. They display deep product knowledge, able to describe dishes sufficiently. I note they proactively offer to clear finished plates throughout the meal. Billing was a little slow though.
Food at Si Chuan Dou Hua Restaurant is focused on Chinese Sichuan / Szechuan and Chinese Cantonese cuisine. Ingredients are fresh, premium, and consistently well executed, resulting in delicious dishes. The menu has a good variety, but I note some common Sichuan / Szechuan dishes aren't available here. Portions are sized for communal group dining. Prices are reflective of their fine dining status, budget about SGD $55 per person.
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| Si Chuan Dou Hua Restaurant Signage |
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| Si Chuan Dou Hua Restaurant Exterior |
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| Si Chuan Dou Hua Restaurant Interior |
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| Seating |
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| Seating |
A lovely fragrant Jasmine Flower Tea (SGD $5), with earthy floral sweet herbal flavour.
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| Jasmine Flower Tea (SGD $5) |
This Chinese Green Tea (SGD $5) is quite different from the more familiar Japanese version, being lighter with a mild earthy floral flavour.
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| Green Tea (SGD $5) |
Found the Sichuan Pickled Big-Stem Mustard (SGD $Complementary) to be rather addictive. Served chilled, the slippery pickled big-stem mustard offers a nice crunch to texture, and the salty sour vegetal flavour entices the palate. Kept reaching for more. Good!
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| Sichuan Pickled Big-Stem Mustard (SGD $Complementary) |
The Salted Peanuts, Almonds, Anchovies (SGD $Complementary) is a beautiful textural dish, with the soft almonds, firm peanuts, and crisp anchovies, complementing each other nicely. Primarily salty savoury nutty in flavour, this appetizer is great for snacking. Good!
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| Salted Peanuts, Almonds, Anchovies (SGD $Complementary) |
A bowl of White Rice (SGD $1.50). The white rice is fluffy and sticky soft, with grainy sweet flavour, pairing well with most of the heavily flavoured dishes here. Almost a must-order because of the full-flavoured gravy most dishes have.
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| White Rice (SGD $1.50) |
The Deep-Fried Yam In Salted Egg Yolk And Black Pepper (SGD $18) was lovely. The warm cubes of tender yam / taro are coated in sticky salted egg yolk sauce, seasoned with curry leaves and black pepper. Complemented by crunchy almonds, this has bold earthy salty savoury spice nutty flavour, yum. Highly recommended!
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| Deep-Fried Yam In Salted Egg Yolk And Black Pepper (SGD $18) |
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| Deep-Fried Yam In Salted Egg Yolk And Black Pepper |
Felt the Sichuan Hot And Sour Soup (SGD $14) here was rather muted. While properly thick and silky in texture, the hot and sour soup was more savoury than spicy in flavour, with only a bit of sour notes. The garnishings of crisp bean sprouts, tender shiitake mushrooms, chewy pork loin, and crunchy bamboo shoots, lend good texture, and pick up the flavours of the warm soup / broth. Could be improved.
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| Sichuan Hot And Sour Soup (SGD $14) |
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| Sichuan Hot And Sour Soup |
The Double-Boiled Kampung Chicken Soup With Sea Whelk And Conpoy (SGD $16) was soulful and comforting. The warm soup / broth holds good sweet savoury herbal flavour. Garnished with tender chunks of boneless chicken, chewy dried scallops, and bouncy sea whelk, all of which are infused with the flavours of the soup / broth. Good!
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| Double-Boiled Kampung Chicken Soup With Sea Whelk And Conpoy (SGD $16) |
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| Double-Boiled Kampung Chicken Soup With Sea Whelk And Conpoy |
The Double-Boiled Fish Soup With Almond And Apple (SGD $14) is unique and tasty. The warm soup / broth holds delicate savoury fruity sweet salty flavour, an interesting combination. The tender flaky chunks of fried mackerel fish has small bones which are easily removed, and the natural sweet savoury salty flavour is so enticing. Completed with soft red apple slices with fruity sweet flavour, crunchy white fungus with herbal sweet flavour, tender carrots with vegetal sweet flavour, and crunchy almonds with a nutty flavour. Good!
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| Double-Boiled Fish Soup With Almond And Apple (SGD $14) |
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| Double-Boiled Fish Soup With Almond And Apple |
The Boiled Sliced Fish With Spicy Chili Oil (SGD $28) was nice. I'm surprised the oil is so clean and clear, revealing the tender soft creamy white fillets of grass carp fish floating within, as well as the crunchy bean sprouts and crisp leeks beneath. The fish and vegetables take on the spicy savoury salty flavours of the gravy, yet their own natural sweet notes still shine through. Mildly numbing and not too fiery, pleasant enough to finish. Highly recommended!
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| Boiled Sliced Fish With Spicy Chili Oil (SGD $28) |
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| Boiled Sliced Fish With Spicy Chili Oil |
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| Boiled Sliced Fish With Spicy Chili Oil |
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| Boiled Sliced Fish With Spicy Chili Oil |
There's a choice of cooking style for the cod fish, so we got a Cod Fish Fillet Duo. Both pieces of cod are medium small, served in a light soy sauce, with tender flaky flesh that is moist and oily. The Cod Fish Fillet Steamed (SGD $18) has delicate sweet salty flavour, you get more of the natural oily fish taste that is so delicious. The Cod Fish Fillet Pan-Fried (SGD $18) has robust savoury salty flavour, you get a more pleasant crunch to texture that is nicely appealing. Both are garnished with minced fried garlic that lend a herbal savoury note. Highly recommended!
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| Cod Fish Fillet Duo |
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| Cod Fish Fillet Steamed (SGD $18) |
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| Cod Fish Fillet Steamed |
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| Cod Fish Fillet Pan-Fried (SGD $18) |
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| Cod Fish Fillet Pan-Fried |
Loved the Braised Pork Belly Served In Whole Pumpkin (SGD $28). It features large succulent juicy tender chunks of pork belly, braised in light soy sauce, dark soy sauce, ginger, brown sugar, and Shaoxing rice wine, resulting in a robust salty savoury flavour. Served in a partially hollowed out young pumpkin, whose soft tender flesh holds mild vegetal sweet savoury flavour. The pork belly braising gravy pools within, and along with the wispy shreds of fried ginger garnish, creates a fragrant wafting aroma that is so enticing. Must pair with white rice. Highly recommended!
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| Braised Pork Belly Served In Whole Pumpkin (SGD $28) |
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| Braised Pork Belly Served In Whole Pumpkin |
Served in a woven flour netting that makes this visually exciting, the Stir-Fried Diced Beef With Garlic (SGD $30) was so good. The tender chunky beef cubes are generously coated in black pepper sauce, tossed with crisp shallots and soft garlic slices, resulting in a robust meaty savoury salty peppery spice flavour. Best paired with white rice to tame the strength of taste. Highly recommended!
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| Stir-Fried Diced Beef With Garlic (SGD $30) |
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| Stir-Fried Diced Beef With Garlic |
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| Stir-Fried Diced Beef With Garlic |
The Signature Bean Curd Medley (SGD $26) is a house speciality, a unique dish all its own. The base has fresh crisp chye sim / choy sum / Chinese flowering cabbage with vegetal sweet flavour, and 2 types of silky soybean pudding; the original with grainy savoury flavour, and the purple rice version with earthy savoury flavour. In the center sits large cubes of spongy tofu beancurd with delicate grainy sweet savoury flavour, coated with a thick luscious minced pork gravy with meaty salty savoury flavour. The stack is crowned with strips of crisp fried tofu puffs with sweet salty flavour. A delicious and whimsical treat, great for sharing. Highly recommended!
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| Signature Bean Curd Medley (SGD $26) |
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| Signature Bean Curd Medley |
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| Signature Bean Curd Medley |
The Steamed Mee Sua With Crab Claw In Egg White Sauce (SGD $16) is a light dish; being mild on the palate. A large deshelled crab claw, tender and juicy with sweet savoury flavour, takes centerstage here. Surrounded by silky egg white with delicate eggy sweet flavour, and long smooth mee sua / rice vermicelli noodles with gentle grainy sweet flavour. While nice, this lacks that edge of salt or spice to make it enticing, coming across as rather flat overall. Could be improved.
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| Steamed Mee Sua With Crab Claw In Egg White Sauce (SGD $16) |
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| Steamed Mee Sua With Crab Claw In Egg White Sauce |
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| Steamed Mee Sua With Crab Claw In Egg White Sauce |
The Osmanthus Jelly With Almond (SGD $6.80) is clean-tasting and refreshing on the palate. This elegant dessert features osmanthus flower infused jelly, with a cube of almond infused jelly within. Topped with a chewy wolfberry / goji berry, this wobbly gelatinous dessert has bright floral nutty herbal sweet flavour. Good!
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| Osmanthus Jelly With Almond (SGD $6.80) |
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| Osmanthus Jelly With Almond |
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| Osmanthus Jelly With Almond |
The Dou Hua Trilogy Of Desserts (SGD $14.80) is a showcase of some of the unique desserts on the menu. The juicy Strawberries & Black Grapes are fairly straightforward with fruity sweet flavour. The Green Tea Glutinous Rice Ball With Salted Egg Custard was interesting, with its chewy outer shell and burst of gooey creamy filling, combining the earthy grassy flavours of the green tea glutinous rice ball with the salty savoury flavours of the salted egg yolk custard. The Home Made Purple Rice Beancurd With Ice Cream was wobbly and silky soft, the purple rice beancurd having a mild grainy sweet flavour, contrasting the milky earthy sweet nutty flavour of the creamy black sesame and vanilla ice cream. Good!
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| Dou Hua Trilogy Of Desserts (SGD $14.80) |
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| Dou Hua Trilogy Of Desserts |
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| Green Tea Glutinous Rice Ball With Salted Egg Custard |
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| Green Tea Glutinous Rice Ball With Salted Egg Custard |
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| Home Made Purple Rice Beancurd With Ice Cream |
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| Strawberries & Black Grapes |
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| Dou Hua Trilogy Of Desserts |
The Giant Deep-Fried Sesame Ball (SGD $12) is so tasty. It features a large round dessert ball of chewy glutinous rice, coated with crisp white sesame seeds, and filled with a smooth sticky red bean paste. Has a beautiful earthy sweet grainy nutty flavour, yummy. The Green Tea Glutinous Rice Ball With Salted Egg Custard (SGD $10.80) remains as good as before.
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| Giant Deep-Fried Sesame Ball & Green Tea Glutinous Rice Ball With Salted Egg Custard Set |
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| Giant Deep-Fried Sesame Ball (SGD $12) |
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| Giant Deep-Fried Sesame Ball |
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| Giant Deep-Fried Sesame Ball |
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| Green Tea Glutinous Rice Ball With Salted Egg Custard (SGD $10.80) |
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| Green Tea Glutinous Rice Ball With Salted Egg Custard |
The Double-Boiled Lotus Soup With Mini Glutinous Rice Balls (SGD $6) is served in a cute pot shaped like a pumpkin. Open it, and the warm aroma of the lotus soup greets you with its distinct earthy sweet fragrance. Filled with tender lotus seeds and colourful bouncy mini glutinous rice balls, both of which carry the earthy sweet flavour infused by the warm soup / broth. Good!
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| Double-Boiled Lotus Soup With Mini Glutinous Rice Balls (SGD $6) |
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| Double-Boiled Lotus Soup With Mini Glutinous Rice Balls |
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| Double-Boiled Lotus Soup With Mini Glutinous Rice Balls |
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| Double-Boiled Lotus Soup With Mini Glutinous Rice Balls |
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Update Sep-2021: At their Si Chuan Dou Hua Restaurant Beach Road outlet, the annual "Gastronomic Journey Of Sichuan Flavours" festival has returned from 19 August till 31 December 2021. Experience a culinary journey into the nuances of Sichuan / Szechuan cuisine, with over 100 petite dishes served in this a la carte buffet, which is priced at SGD $68++ per person.
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| Flat Lay A La Carte Lunch Buffet Selection (SGD $68++ per person) |
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| A La Carte Buffet Menu 2021 |
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| A La Carte Buffet Menu 2021 |
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| A La Carte Buffet Menu 2021 |
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| Special Dish Packaging |
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| Flat Lay A La Carte Lunch Buffet Selection |
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| Us |
The Green Tea (SGD $Complimentary) retains that mild earthy floral flavour, just like before.
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| Green Tea (SGD $Complimentary) |
A lively bubbly glass of Sake (SGD $Complimentary), which holds bright fruity sweet notes.
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| Sake (SGD $Complimentary) |
Each of us received a portion of Pickles & Chili Dipping Sauce. The Passionfruit Daikon Radish is crunchy and juicy, refreshing the palate with its sharp zesty tangy sour vegetal sweet flavour. Served chilled, the Fried Tofu Puffs With Sichuan Pepper is spongy soft in texture, with a mild grainy sweet spicy flavour.
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| Pickles & Chili Dipping Sauce |
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| Passionfruit Daikon Radish |
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| Fried Tofu Puffs With Sichuan Pepper |
The classic mala flavours are channelled through the Baby Lobster With Dried Chili And Sichuan Peppercorn (Menu Number 01). With a bouncy succulent tender texture to the lobster and fresh sweet savoury notes, the gravy lends robust spicy savoury salty flavour, with a fiery kick and a lingering numbness. Single serve only. Good!
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| Baby Lobster With Dried Chili And Sichuan Peppercorn (Menu Number 01) |
The Baby Lobster With Preserved Chili And Chili Padi (Menu Number 02) likewise has a fragrant spicy taste, less numbing but with more kick. With a bouncy succulent tender texture to the lobster and fresh sweet savoury notes, the gravy lends sharp spicy sweet savoury flavour, very punchy. Yum. Single serve only. Good!
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| Baby Lobster With Preserved Chili And Chili Padi (Menu Number 02) |
The enticing fragrance of the Steamed Baby Lobster With Minced Garlic (Menu Number 03) greets you as you peel open the container. The lobster has a bouncy succulent tender texture and fresh sweet savoury notes, while the minced garlic infuses the slippery thin sweet potato noodles with pleasant herbal sweet spice flavour. Single serve only. Highly recommended!
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| Steamed Baby Lobster With Minced Garlic (Menu Number 03) |
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| Steamed Baby Lobster With Minced Garlic |
For those who can't take spicy food, the Stir-Fried Baby Lobster With Spring Onion And Ginger (Menu Number 04) might be suitable. The lobster has a bouncy succulent tender texture and fresh sweet savoury notes, while gravy lends beautiful vegetal herbal sweet savoury flavour. Single serve only. Worth ordering!
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| Stir-Fried Baby Lobster With Spring Onion And Ginger (Menu Number 04) |
Loved the Sea Clam In Garlic And Chili Oil Sauce (Menu Number 07), largely because the large fresh sea clam has a nice bouncy chew to texture. The garlic and chili oil lends a herbal sweet spicy flavour, nice. Highly recommended!
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| Sea Clam In Garlic And Chili Oil Sauce (Menu Number 07) |
The Fresh Prawns In Tomato Sauce (Menu Number 08) will appeal to those who can't take spicy food. The medium-sized deshelled prawns are juicy crunchy and succulent with natural sweet savoury flavour, while the tomato sauce lends a pleasant vegetal sweet flavour with a hint of sour on the finish. Worth ordering!
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| Fresh Prawns In Tomato Sauce (Menu Number 08) |
It's better if you don't think too hard about the Diced Cod Fish Deep-Fried With Minced Sichuan Pepper (Menu Number 12), because it looks and tastes nothing like you'd expect from a cod fish. Rather, these crunchy cod nuggets carry the robust salty savoury peppery spice flavours of the salt, black pepper, and Sichuan pepper seasoning. Didn't quite appeal to me. Could be improved.
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| Diced Cod Fish Deep-Fried With Minced Sichuan Pepper (Menu Number 12) |
The Fresh Scallops With Minced Sichuan Pepper And Minced Spring Onion Sauce (Menu Number 18) was so good we got a 2nd serving. The small but bouncy moist succulent scallops are fresh and clean-tasting, while the gravy lends a bright zesty tangy sour herbal vegetal sweet flavour, highlighting the freshness of the scallops. Highly recommended!
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| Fresh Scallops With Minced Sichuan Pepper And Minced Spring Onion Sauce (Menu Number 18) |
The Sichuan Noodles With Sichuan Pepper And Sesame Sauce (Menu Number 20) features hand pulled wheat noodles with a good chew to texture and mild grainy sweet flavour, with the gravy lending deep nutty sour spicy notes. Good!
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| Sichuan Noodles With Sichuan Pepper And Sesame Sauce (Menu Number 20) |
The Hot And Sour Vermicelli Noodles (Menu Number 23) has slippery sweet potato vermicelli noodles in a piquant hot and sour broth, garnished with crushed peanuts. This has bold savoury salty spicy nutty flavours, nicely enticing. Good!
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| Hot And Sour Vermicelli Noodles (Menu Number 23) |
Beancurd is their speciality, and the Home Made Fine Beancurd In Sour And Spicy Stock (Menu Number 24) has fantastic silky smooth slippery texture to the home made beancurd, with a light grainy sweet flavour. The challenge is really the gravy, whose sour savoury spicy notes carries a light burn down the throat. Can get fiery. Highly recommended!
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| Home Made Fine Beancurd In Sour And Spicy Stock (Menu Number 24) |
Loved the Stir-Fried Diced Beef With Sichuan Pepper (Menu Number 25), which features chunky yet tender juicy cubes of stir-fried beef with crunchy leeks and garlic. Coated with a gravy of black pepper and Sichuan pepper, which lends addictive robust peppery spice notes to the meaty savoury flavours of the beef. Kept reaching for more. Highly recommended!
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| Stir-Fried Diced Beef With Sichuan Pepper (Menu Number 25) |
A straightforward Chilled Chicken With Mala Spicy Bean Paste (Menu Number 30), with the tender succulent moist strips of poached chicken having a natural sweet savoury flavour. The chicken picks up the rich earthy spicy flavours of the gravy so well. Good!
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| Chilled Chicken With Mala Spicy Bean Paste (Menu Number 30) |
Enjoyed the classic Chong Qing Diced Chicken With Mala Dried Chili (Menu Number 32), picking the crunchy moist chunks of deep-fried chicken out from the mountain of dried red chili. With a satisfying crunch and addictive savoury salty spicy flavour, this was yummy. Highly recommended!
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| Chong Qing Diced Chicken With Mala Dried Chili (Menu Number 32) |
Felt the Sliced Beef And Tripe In Mala Chili Sauce (Menu Number 33) was interesting. The marinated sliced beef shank and beef stomach tripe has alternating tender crunchy textures, and the gravy elevates this to rank among the most spicy dishes here. Served chilled, you get a refreshing sort of meaty savoury spicy flavour, nicely clean-tasting with a lingering numbness on the palate. Good!
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| Sliced Beef And Tripe In Mala Chili Sauce (Menu Number 33) |
The Beancurd In Mala Minced Meat Sauce (Menu Number 35) is their version of Mapo Tofu. The tofu beancurd is wobbly soft, complemented by the chewy minced pork, both of which pick up the earthy savoury salty spicy flavour of the gravy well. Yum. Good!
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| Beancurd In Mala Minced Meat Sauce (Menu Number 35) |
The Marinated Sliced Pork Belly In Rice Wine (Menu Number 36) is interesting. This non-spicy dish has tender chunks of pork belly with equal parts fatty to lean meat. The marinade and gravy carry a tangy zesty sour savoury sweet floral flavour, bright and refreshing. Worth ordering!
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| Marinated Sliced Pork Belly In Rice Wine (Menu Number 36) |
Not quite used to the taste profile of the Stir-Fried Chinese Cabbage With Vinegar Sauce (Menu Number 38), with the crunchy cabbage picking up the strong vegetal sour sweet flavours of the gravy. Understand this is how it's traditionally done, but the sour notes threw the balance off for me. Could be improved.
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| Stir-Fried Chinese Cabbage With Vinegar Sauce (Menu Number 38) |
The Stir-Fried Fresh Scallops With Vinegar Sauce (Menu Number 39) features small but bouncy moist succulent scallops and crunchy leeks in a savoury sweet sour gravy. It was weird due to the strong contrast, couldn't reconcile how it tastes. Could be improved.
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| Stir-Fried Fresh Scallops With Vinegar Sauce (Menu Number 39) |
The Braised Pork Knuckle With Sichuan Bean Paste (Menu Number 44) was unique, with its chunks of pork knuckle. Fresh and clean-tasting with natural sweet savoury flavour, the pork knuckle alternates between chewy crunchy gelatinous textures. The bean paste gravy lends an earthy sweet spicy flavour. Worth ordering!
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| Braised Pork Knuckle With Sichuan Bean Paste (Menu Number 44) |
Enjoyed the Stir-Fried Prawns With Vinegar, Onion, Ginger (Menu Number 45), with the fresh medium-sized deshelled prawns having a juicy crunchy succulent texture, and beautiful natural sweet savoury flavour. The gravy lends a bright herbal tangy sour sweet depth of flavour, which entices you to reach for more. Good!
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| Stir-Fried Prawns With Vinegar, Onion, Ginger (Menu Number 45) |
Loved the Braised King Mushroom With Crispy Rice Bubbles (Menu Number 46), with the tender king mushrooms and crunchy milk cabbage picking up the vegetal sweet savoury earthy flavours of the thick gravy. The crispy rice bubbles lend a soft crunch to texture and mild grainy sweet flavour, serving as a good contrast. Among the healthier dishes on the menu. Highly recommended!
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| Braised King Mushroom With Crispy Rice Bubbles (Menu Number 46) |
The Braised Pork Belly With Honey Sauce (Menu Number 48) was enjoyable, with the thinly sliced pork loin being tender with a light chew. The rich honey-infused gravy is bold with sweet savoury flavour, making this so delicious. Highly recommended!
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| Braised Pork Belly With Honey Sauce (Menu Number 48) |
The Sichuan Minced Meat Noodles (Menu Number 53) has chewy minced pork over chewy wheat noodles, in a gravy that holds deep savoury salty sweet flavour. A decent way to cap off a meal. Worth ordering!
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| Sichuan Minced Meat Noodles (Menu Number 53) |
The Braised Sea Cucumber In Sichuan Bean Paste (Menu Number 57) is unique! The spongy gelatinous sea cucumber picks up the earthy savoury sweet herbal flavours of the gravy nicely, while the crunchy leeks lend a juicy burst of vegetal sweet notes. Worth ordering!
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| Braised Sea Cucumber In Sichuan Bean Paste (Menu Number 57) |
Loved the Chilled Shelled Prawns With Plum Sauce And Sichuan Pepper (Menu Number 59). The light crisp batter gives way easily when bit, then you get the juicy crunchy succulent texture of the deshelled fresh prawns within, and their beautiful natural sweet savoury flavour. The Sichuan pepper infused plum sauce has a unique floral sweet savoury spice flavour, very appetizing. Easily among our favourites here. Highly recommended!
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| Chilled Shelled Prawns With Plum Sauce And Sichuan Pepper (Menu Number 59) |
The mini Pan-Fried Pancake With Spring Onion (Menu Number 62) is so cute. The pancake is soft and moist with a light chew, and the spring onion within lends mild vegetal sweet flavour. Not as tasty as expected. Could be improved.
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| Pan-Fried Pancake With Spring Onion (Menu Number 62) |
The Sichuan Noodles In Onion Oil (Menu Number 63) is lovely and fragrant. The chewy thin wheat noodles are tossed in onion oil, which results in a bold savoury salty sweet spice flavour from the fried onions. Good!
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| Sichuan Noodles In Onion Oil (Menu Number 63) |
The Smoked Fish With 5-Spice (Menu Number 64) didn't quite appeal to us. While the thick chunky white fish is moist and tender, this seems to be cold-smoked. The mild savoury sweet smoky flavour wasn't very appealing when served cold. Would have preferred it served hot instead. Could be improved.
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| Smoked Fish With 5-Spice (Menu Number 64) |
The Sliced Beef With 5-Spice (Menu Number 65) fares better, with the tender chewy marinated beef having a deep meaty savoury spice salty flavour. This reminds me of the Chinese Lanzhou style beef noodles, which usually features this type of thinly sliced marinated beef as a garnish. Worth ordering!
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| Sliced Beef With 5-Spice (Menu Number 65) |
A popular chilled appetizer, the Marinated Black Fungus With Preserved Chili (Menu Number 66) was as tasty as expected. The black fungus / cloud ear fungus is crunchy and slippery in texture, with deep earthy vegetal sweet flavour. The sauce lends a bright kick of zesty sour spicy notes. Good enough that we ordered a 2nd round. Highly recommended!
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| Marinated Black Fungus With Preserved Chili (Menu Number 66) |
The Marinated Fresh Squid With Preserved Chili (Menu Number 67) is nice. While the large squid is fresh and clean-tasting with a bouncy chew to texture, on its own, it doesn't hold much flavour. Instead, the predominant taste is from the bright and sharp chili gravy, lending bold savoury sweet salty spicy flavours. Yum. Highly recommended!
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| Marinated Fresh Squid With Preserved Chili (Menu Number 67) |
The Minced Meat Dumpling In Superior Stock (Menu Number 71) features minced pork dumplings in a lovely pork and seafood broth, with mild savoury sweet salty flavour. The dumpling skin is a little thick and doughly, but the minced pork within is juicy and tender, with beautiful sweet savoury flavour. Would have liked a thinner dumpling skin, and more of the lovely broth. Could be improved.
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| Minced Meat Dumpling In Superior Stock (Menu Number 71) |
One of the few soup selections and possibly the only non-spicy version, the Braised Beancurd Soup With Crab Meat (Menu Number 73) is light on the palate. The thick gloopy texture of the soup / broth carries mild grainy sweet savoury flavour from the soft silken tofu beancurd and wispy deshelled crab meat. Soulful and comforting. Good!
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| Braised Beancurd Soup With Crab Meat (Menu Number 73) |
The Stir-Fried Chicken With Ginger Sauce (Menu Number 74) was rather forgettable, with a one-note taste profile that didn't stand out amongst the multitude of dishes. Could be improved.
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| Stir-Fried Chicken With Ginger Sauce (Menu Number 74) |
The Minced Meat Dumpling In Chili Oil (Menu Number 77) is a juicy bite. While small, the dumpling skin holds nicely around the minced pork filling. The black vinegar and chili oil gravy lends most of the flavour, being savoury sour spicy in taste. Good!
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| Minced Meat Dumpling In Chili Oil (Menu Number 77) |
The Crispy Glutinous Rice Ball With Sesame Red Bean Paste (Menu Number 80) is a mini version of the regular dessert. It features a smaller version of their chewy glutinous rice ball, coated with crisp white sesame seeds, and filled with a smooth sticky red bean paste. Has a beautiful earthy sweet grainy nutty flavour. Good!
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| Crispy Glutinous Rice Ball With Sesame Red Bean Paste (Menu Number 80) |
The Sichuan Glutinous Pancake (Menu Number 81) is rather plain. While the glutinous rice pancake has a nice stretchy chewy texture, the mild grainy sweet flavour does little to entice on its own. Could be improved.
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| Sichuan Glutinous Pancake (Menu Number 81) |
The Chilled Peach Resin With Sago (Menu Number 82) was among the better desserts here. With bouncy chewy tapioca sago, gelatinous peach resin, a soft red date, and a juicy longan, this held bright earthy floral fruity sweet flavour. Rather refreshing too. Highly recommended!
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| Chilled Peach Resin With Sago (Menu Number 82) |
The Glutinous Rice Ball With Peanut Paste (Menu Number 83) didn't appeal to me, as it was overly doughy with very little peanut paste. Could be improved.
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| Glutinous Rice Ball With Peanut Paste (Menu Number 83) |
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CONVERSATION