SIN: Sichuan Dou Hua
Don't miss the silky beancurd with wolfberries, of course!
Proud of being one of the pioneers of Sichuan cuisine in Singapore, Sichuan Dou Hua was established in 1996 at PARKROYAL on Beach Road, the branch that I visited recently. Besides the four branches here, there's one in Tokyo, Japan and another in Yangon, Myanmar at the point of writing.
The elegant restaurant at PARKROYAL on Beach Road, with modern gold and black accents, was unveiled in 2017 after undergoing a major renovation.
Proud of being one of the pioneers of Sichuan cuisine in Singapore, Sichuan Dou Hua was established in 1996 at PARKROYAL on Beach Road, the branch that I visited recently. Besides the four branches here, there's one in Tokyo, Japan and another in Yangon, Myanmar at the point of writing.
The elegant restaurant at PARKROYAL on Beach Road, with modern gold and black accents, was unveiled in 2017 after undergoing a major renovation.
Appetiser & Chili
The crunchy pickled radish cubes sweetened with orange juice was certainly unique, tasting pretty great too. The chili was moderately spicy and sweet.
Grilled Eel with Garlic Sauce (Small) S$15.00
Taste: 7.5/10
For a start, I had a serving of grilled eel that was subsequently braised in brown sauce. A delight to have with a bowl of rice as well, the eel was adequately fresh, though could be firmer. The sauce was flavourful and just a tad spicy with an adequate amount of garlic slices.
Large Prawns with Dried Chili and Cashew Nuts (Small) S$24.00
Taste: 8.5/10
Instead of the more common chicken meat, I went for large prawns stir-fried with dried chilis, Sichuan pepper, garlic and spring onions. Accompanied by cashew nuts, the prawns that'd been coated with flour before frying were bouncy and succulent. The level of sweetness and spiciness was about right.
I love sea cucumbers, though I don't get to eat them often. With a delightful texturre between jelly-like and crunchy, the sea cucumber slices I had that evening were lovely. Overall, the dish was quite spicy, but appetising. It could probably use slightly less salt in the preparation.
Spicy Sea Cucumber with Minced Meat (Small) S$28.00
Taste: 8/10
Homemade Fine Beancurd with Wolfberries S$4.00
Taste: 8.5/10
Unless one dislikes dou hua (Chinese silken tofu pudding) like my younger self in the past, one shouldn't leave the restaurant without trying it. For such a price, the dessert was satisfying, thanks to the velvety texture of the tofu pudding. The big wolfberries added some sweetness to it.
Melon's Rating
Taste: 8/10
Ambience: 8.5/10
Service: 8/10
Overall: 8/10
In Sichuan, a bowl of dou hua is a symbol of welcome offered to guests when visiting homes. To me, the restaurant has successfully offered the same welcoming experience. I'll be back for sure. Pika's advice: You may want to consider their promotion of Nostalgic Dim Sum Buffet Feast from now till 31 December 2019. More details can be found in their website.
Sichuan Dou Hua
7500 Beach Road
PARKROYAL on Beach Road
Singapore
(Daily: 11.30am - 10.30pm)
*Prices quoted are subject to 10% service charge and 7% GST.
Have a nice meal,
Cliff(y)
Comments