Si Chuan Dou Hua, leading ambassador of Sichuan cuisine in Singapore, has caught on the tapas trend, bringing you a kaleidoscopic menu of 30 tapas-sized offerings designed by their culinary maestros Zeng Feng, Peter Tsang and Leung Wing Chung.
Crispy Roasted Pork
Sichuan cuisine is more than just spicy and tongue numbing. Experience the diversity of robust and distinct flavours in this time-limited promotion, The Petites Selection, from now till 31 July 2013.
Spinach with Ginger Sauce
Two wallet-friendly The Petites Selection options include:
Wine pairing – Great as pre-lunch or pre-dinner nibbles, you can enjoy 5 Petites dishes and 2 glasses of wine at only $55.
UOB cardmembers exclusive: $48 for the above promotion; or enjoy a complimentary bottle of wine with every order of 10 Petites dishes, priced from $8.80 each.
Petites dishes can be paired with an Australian Shiraz Cabernet blend from De Bortoli DB Family Selection or a French Chardonnay from Pierre Jean Columbard.
Tea-pairing with the Imperial High Tea – Savour handcrafted dim sum, premium Chinese tea and your choice of 5 Petites dishes at only $30++ per person.
UOB cardmembers exclusive: Start off your high tea with a complimentary glass of wine per person.
Mini Pan-fried Pancake with Crispy Floss
Prawn in Spicy ‘ma la’ Sauce
This distinctive ‘ma la’ sauce is a piquant mix of peppercorn, chilli powder and salt. This dish packs a spicy punch –not for the faint-hearted.
Grilled Eel with Mixed Spices
Rich of umami taste, the Grilled Eel with Mixed Spices is a must-try.
Sliced Pork in Garlic and Chilli Sauce
The savoury and mildly spicy sauce comprises a blend of ground garlic, chilli oil, soya sauce and sugar. This was one of my favourite dishes that evening.
Deep-fried Pork Ribs with Salt and Pepper
A great snack to nibble on, the Deep-fried Pork Ribs with Salt and Pepper must be consumed immediately when served to fully enjoy it in its best form.
Scallop in Chilli and Sichuan Pepper Sauce
Also worth mentioning is the Scallop in Chilli and Sichuan Pepper Sauce. Plump succulent morsels of scallops are dressed in an invigorating sauce.
Mushroom in Onion Oil
The Mushroom in Onion Oil is delightful, with its juicy properties and fragrant attributes.
Deep-fried Potato Fritter
Shaped like a miniature pear, the Deep-fried Potato Fritter comes with a surprise within the crispy coating and fluffy starchy goodness. This is highly addictive to say the least.
Chilled Sliced Duck Wrapped with Egg Yolk
The salty element in this dish comes from the integration of salt, huatiao wine and other condiments. This was one of the dishes that stood out to me most.
Honey Glazed Pork Rib
The Honey Glazed Pork Rib turned out a tad tough for my liking, though I highly approve of its sweet-savoury coating. Order the Crispy Roasted Pork instead, for tender and succulent meat.
Chilled Mini Tomato
These chilled mini tomatoes are well infused with sweetness, minus the natural acidity that often comes with tomatoes. This was highly raved amongst the crowd that evening!
The Petites Selection is available from now till 31 July 2013, for lunch, high tea and dinner from 11.30am to 2.30pm, 2.30pm to 6pm and 6.30pm to 10.30pm respectively.
For dining reservations, call Si Chuan Dou Hua Restaurant at:
PARKROYAL on Beach Road
PARKROYAL on Kitchener Road
TOP of UOB Plaza