Tian Fu Tea Room at Si Chuan Dou Hua presents the Reunion Imperial High Tea this Lunar New Year, available from 30 January to 14 February 2014, 2.30pm to 6pm daily. Priced at just $32++ a person, the oriental high tea set commences with the customary tossing of Yu Sheng, followed by six exquisitely handcrafted dim sum items and light bites. The menu differs slightly across the three outlets: PARKROYAL on Beach Road, PARKROYAL on Kitchener Road and TOP of UOB Plaza.
The 8-course menu is paired with two different premium Chinese brews such as Bi Tan Piao Xue Flower Tea, Long Jing and more.
Here’s a peek into the Lunar New Year high tea experience at Tian Fu Tea Room of Si Chuan Dou Hua at PARKROYAL on Beach Road.
The ingredients and flavours of the Yu Sheng abide by traditions; it’s one of the best in this category. The ratio of all the texturally contrasting ingredients is ideal, and the shredded vegetables are tremendously juicy.
Double-boiled Seafood Dumpling in Superior Soup
The Seafood Dumpling seems to me a hybrid of guo tie dumpling and xiao long bao dumpling, with the thickness and texture of the skin akin to that of a guo tie, and the succulent filling enclosed with a burst of slurp-able broth akin to that of a xiao long bao’s filling. The richly flavoured soup is one you would greedily slurp down for a comforting effect.
Camphor Tea Smoked Chicken
Leaner cuts like the breast meat turns out a tad dry for my liking, hence I would highly recommend the chicken leg for it is unctuously smooth and juicy in the most positive light.
Steamed Abalone Dumpling with Wasabi Sauce
The Steamed Abalone Dumpling with Wasabi Sauce is one of the highlights from the high tea selection. Plump meaty dumplings topped with abalone –can’t resist this.
Steamed Fish Ball with Black Moss
The social standing of fish ball is elevated to a new high with this stunningly artful rendition. Those who dislike eating black moss because of the usual sloppy lumpy form (but unwillingly forcing it down the throat because this ingredient means “fa cai”/wealth) will have no qualms with this dish.
Deep-fried Radish Puff with Conpoy
The Deep-fried Radish Puff with Conpoy is a personal favourite of the lot. Crisp buttery layers of pastry encases moist and juicy radish filling. This left me wanting more… and more… and more…
The two varieties of teas in this menu are Long Jing and Oolong Tea.
Fried Rice with Assorted Sausage wrapped in Lotus Leaf
The alluring fragrance of the Fried Rice with Assorted Sausage wrapped in Lotus Leaf just makes you want to forget your low-carbohydrate diet and just devour every single grain of rice.
Glutinous Rice Balls in Chinese Rice Wine
The Glutinous Rice Balls in Chinese Rice Wine is an acquired taste for many of us at the table. Wouldn’t call this a dessert because there’s barely any hints of sweetness. The glutinous rice balls are unsweetened and tasteless, while the Chinese rice wine is just too bizarre for my palate.
Pan-fried New Year Cake with Glutinous Pearls
The Pan-fried New Year Cake with Glutinous Pearls is one of the best, if not the best rendition of ‘nian gaos’ I’ve ever had. The colours are simply inviting, and the interlacement of glutinous pearls makes it less cloying.
For $32++, this high tea set gives great value for money paid.
For dining reservations, call Tian Fu Tea Room at:
PARKROYAL on Beach Road:
7500 Beach Road
PARKROYAL on Kitchener Road:
181 Kitchener Road
TOP of UOB Plaza:
80 Raffles Place, #60-01
UOB Plaza 1,
NTUC and Passion Cardmembers enjoy a “1 dines free with 3 accompanying diners” offer at all three outlets.
For more information, visit sichuandouhua.com