Si Chuan Dou Hua Restaurant’s “Colours of the Sea (三鲜争艳)” Seafood Promotion

From now till 12 January 2020, acclaimed Sichuan and Cantonese cuisines specialty restaurant, Si Chuan Dou Hua (四川豆花), is featuring a wide variety of seafood for their “Colours of the Sea (三鲜争艳)” seafood promotion for a limited time only. From puffer fish dumplings to crab ice cream, expect the unexpected from the creative culinary team at Si Chuan Dou Hua group of restaurants.

Available at the TOP of UOB Plaza, PARKROYAL on Beach Road and PARKROYAL on Kitchener Road outlets, each outlet will offer its own unique menu, showcasing the culinary flair of their respective Executive Chefs – Executive Chef Chan Shun Wong at TOP of UOB Plaza; Executive Chef Zeng Feng at PARKROYAL on Beach Road; Executive Chef Leung Wing Chung at PARKROYAL on Kitchener Road; and Master Dim Sum Chef Peng Yi Chun at TOP of UOB Plaza.

While the TOP of UOB Plaza and PARKROYAL on Beach Road outlets will be dishing out crustaceans in set menus or a la carte menus, the outlets at PARKROYAL on Kitchener Road will serve a buffet feast. Set menus at TOP of UOB Plaza and PARKROYAL on Beach Road are available at S$98 and S$78 with a minimum of two to dine, while the PARKROYAL on Kitchener Road will serve a buffet at S$65 per person with a minimum of four to dine.

UOB Cardmembers will enjoy a 15% savings on all promotional menus under the “Colours of the Sea” promotion.

We attended a tasting which featured some of the seafood dishes and below are the highlights.

Sliced Pufferfish with Fresh Chili and Sesame

Created by Executive Chef Chan at TOP of UOB Plaza, the puffer fish is used as an uncommon ingredient in an authentic Si Chuan dish. Imported directly from Japan, Si Chuan Dou Hua Restaurant is currently the only restaurant in Singapore that employs the use of pufferfish in Chinese cuisine.

Steamed Giant Garoupa in Sichuan Peppercorn Sauce

Created by Chef Zeng Feng at PARKROYAL on Beach Road, fresh slices of giant garoupa are doused in a sour, spicy and numbing bright yellow sauce for an authentic Sichuan flavour.

Handmade Shunde Fishballs

Famed for his his hearty Cantonese-styled soups, Executive Chef Leung Wing Chung at PARKROYAL on Kitchener Road will be presenting a single-serve order of luxurious double-boiled soup, teeming with various seafood items such as the handmade Shunde fishballs, mussels and prawns, as part of a seafood buffet feast.

The humble handmade fishballs are the stars here, from the chef’s own house recipe and prepared the traditional way. Diners have the option to up S$10 for a portion of Crispy Rice to add a little crunch to the flavourful broth. We tried it and highly recommend you to go for it because of the enhanced texture and flavours.

Handmade Steamed Pufferfish Dumplings

Available exclusively at TOP of UOB Plaza, this exquisite dim sum item is handcrafted by Master Dim Sum Chef Peng Yi Chun using squid ink to create the likeness of a real pufferfish and featuring pufferfish meat wrapped in the dumpling.

Additional seafood items we sampled include flower clams, crispy Japanese crabs served atop sherbet as a dessert, among other unique creations:

If the #foodporn pictures whetted your appetite, reservation details and more on the Colours of the Sea seafood promotional offer is available via Si Chuan Dou Hua’s official website.

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