Parkroyal On Kitchener is holding Nostalgic Dim Sum Buffet at Si Chuan Dou Hua Restaurant (那些年,我们吃过的点心). An exclusive offer to UOB and HSBC credit cardholders and they get to enjoy a complimentary dining experience with every three paying adults for a limited period of time.
One of the feature at Sichuan Dou Hua Restaurant is the Tea Pouring Art. A Tea Master will be at the table to perform the tea pouring using the long sprout tea pot for each guests.
It is such a lovely sight to admire the performance.
On The Table
The Nostalgic Dim Sum Buffet at Si Chuan Dou Hua Restaurant by Parkroyal On Kitchener offers as many as 50 selection. From a selection of Starters, Steamed and Fried Dim Sum to Chef Specialties and Desserts.
Out 4 cold appertizers on the menu, we tried Seaweed with Shreeded Carrot and Radish in Chilli Oil (红油海带凉三丝) and Sliced Pork in Garlic and Chilli Sauce (蒜泥白肉). The other 2 were Marinated Rice Noodle with Shredded Chicken and Marinated Cucumber with Dried Chilli.
Among the 2, I prefer Sliced Pork in Garlic and Chilli Sauce (蒜泥白肉).
Barbecued Items （烧腊类)
Under this category, only serving is available for each table. There were Soya Chicken (玫瑰豆油鸡), Teow Chew Stewed Duck (潮州卤水鸭) and BBQ Pork Rib (BBQ烧排骨).
I like the Soya Chicken (玫瑰豆油鸡). Lots of room for improvement for the Teow Chew Stew Duck from a Teochew perspective.
4 soup to choose from at the Nostalgic Dim Sum Buffet at Si Chuan Dou Hua Restaurant. The best has to be the Double-boiled Soup (招牌鲨鱼骨炖汤) since the restaurant only allowed one serving per person. We were served this rich, flavourful soup. I am not a soup person, but I love this to the last drop.
If a bowl of soup is not enoug, or you don’t prefer the first option. The remaining 3 soups were A Thick Soup with Shredded Abalone, Mushroom, Chicken, Conpoy (鲍丝四羹), Soup of the Day (明火煲例汤) and Sichuan Hot and Sour Soup (四川酸辣汤).
Steamed Dim Sum 蒸类点心
A total of 11 choices under the Steamed Dim Sum. We tried almost 50% of them at the Nostalgic Dim Sum Buffet at Si Chuan Dou Hua Restaurant.
We have the “Hakka” Dumplingwith Turnip (古老客家茶果).
Followed by the Signature Pork Belly Roll with Yam (那些年烧腩卷). I don’t usually enjoy anything that is Pork Belly. This is definitely one of the best with all the meaty juice locked in the filling. This is only able due to the creative and innovative Executive Chef.
Instead of having the usual Liu Sha Bun, Executive Chef Leung created this traditional Steamed Yam Paste Bunwith Salted Egg Yolk (黄金荔茸包). The swirl is made from yam and it requires lots of skill and technique from the chef.
The luxurious siew mai with abalone, “Siew Mai” with Diced Abalone (鲍鱼仔烧卖).
When we have Siew Mai, how could the Prawn Dumpling with Coriander (芫茜虾饺皇) be missing.
Other options, equally well loved by many were Chicken Feet with Peanut (花生蒸凤爪), Minced Meat Dumplingwith Sour and SpicyStock( 酸辣鲜抄手) and Spare Rib with Bean curd Skin in Black Bean Paste (枝竹蒸排骨).
Other interesting option which the Chef improvised were Steamed Glutinous Rice Roll with MincedMeat (川式叶儿粑) and “Char Siew” Bun with PreservedVegetable (梅菜叉烧包).
Pan-Fried and Deep Fried Dim Sum (煎、炸类点心)
Another 8 selections to choose from. Some of which we tried …
Pan-fried Carrot Cake (古法萝卜糕) was well adored by many at the table.
Thumbs up was the Pan-fried Chive Dumpling (生煎韭菜饺).
We don’t see the usual Deep Fried Yam Dumpling, instead this newly created Steamed Yam Paste Bun with Salted Egg Yolk (黄金荔茸包).
Something usual, the Pan-fried Beancurd Skin Roll (香煎腐皮卷).
Pan-fried Duck Meat Bun with Goose Liver Sauce (生煎凤肝鸭包仔) is also one of the top favourites among the diners. Chef Leung specially created this dish for the non-pork, non seafood diners.
Other options include Crispy Glutinous Minced Meat with Shrimp Dumpling (安虾咸水角), Deep-friedPeanut Cake in “Teochew”Style (潮州炸油粿) and Deep-friedSpring Roll (脆皮炸春卷).
Ladies might adore the Braised Pig Shank in Vinegar and Ginger (港式猪脚醋) as it is rich in collagen.
Stir-fried Beef with Bitter Gourd in Black Bean Sauce (豉汁凉瓜炒牛肉) has beef extremely tender and bitter gourd that wasn’t bitter. In fact, I enjoyed the bitter gourd more than the beef.
If you need some greens, Stir-fried French Bean with Minced Meat (干煸四季豆) and Stir-fried Baby Kai Lan with Minced Garlic (蒜茸芥兰仔) were available.
For something spicy, go for Bean Curd in Spicy Minced Meat Sauce (麻婆豆腐) …
… and Stir-fried Sliced Fish with Celery in Si Chuan Spicy Sauce (麻辣西芹炒鱼片)
Other option were Stir-fried Clam in Black Bean Sauce (豉味炒蛤蜊), Stir-fried Diced Chicken with Bell Pepper (成都炒鸡丁), Pan-fried Omelette with Dried Turnip (菜圃香煎蛋).
Porridge, Rice and Noodle (粥、饭 、面食类)
After some Dim Sum, you might still want to turn to Mains. A good option is the Minced Meat Porridge with Cuttlefish (荔湾艇仔粥)
Casserole Rice with Chicken and Chinese Sausage (腊肠滑鸡盅仔饭) is the must have.
Otherwise, Rice Noodles with Sliced Fish in BlackPepper Sauce 黑椒干炒鱼片河, Beef Brisket Noodle Soup 牛腩面 and Fragrant Rice with Assorted Seafood and Clam 海鲜蛤蜊烩炒饭 are the few other dishes.
Finally, dessert time. A common Cantonese dessert is the Chilled Osmanthus Cake with Honey (蜂蜜桂花糕)
Have some Almond Cake with Mango Sauce (香芒杏汁糕) for good complexion.
The highlight among the dessert, the must order is the Homemade Bean Curd with Wolfberry (枸杞甜豆花). The bean curd isn’t the jelly like but with the traditional curd texture. Yet it is smooth and silky with strong enough wolfberry flavour in the syrup to savour. The best part, it was lightly sweetened.
A few other desserts include Crispy Sesame Glutinous Rice Ball (香酥炸麻圆), Cream of Sago with Pumpkin and Yam (金瓜香芋西米露) and all time favourite, the Cream of Fresh Mango with Pomelo (杨枝甘露).
One other that is not in the Buffet Menu was the Fine Beancurd with Black Sesame and Vanilla ice cream ($8) which garnered 100% likes from all food tasters. If you would like this elegant looking dessert, you could order it as ala carte.
UOB and HSBC credit cardholders get to enjoy a complimentary dining experience with every three paying adults for the Nostalgic Dim Sum Buffet at Si Chuan Dou Hua Restaurant. The offer is valid from 01 October 2015 to 31 December 2015. For more details, please visit PARKROYAL on Kitchener Road’s dining offers.
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The Nostaligic Dim Sum Buffet at Si Chuan Dou Hua Restaurant at Parkroyal on Kitchener provides an array of variety. You get to savour the variety dialect and Chinese province dishes. And to whip such a varied dishes well is even hardly.
NAHMJ must order dishes at the buffet are
- Sliced Pork in Garlic and Chilli Sauce (蒜泥白肉)
- Double-boiled Soup (招牌鲨鱼骨炖汤)
- Signature Pork Belly Roll with Yam (那些年烧腩卷)
- “Siew Mai” with Diced Abalone (鲍鱼仔烧卖)
- Pan-fried Chive Dumpling (生煎韭菜饺)
- Steamed Yam Paste Bun with Salted Egg Yolk (黄金荔茸包)
- Stir-fried Beef with Bitter Gourd in Black Bean Sauce (豉汁凉瓜炒牛肉)
- Casserole Rice with Chicken and Chinese Sausage (腊肠滑鸡盅仔饭)
- Homemade Bean Curd with Wolfberry (枸杞甜豆花)
Nostalgic Dim Sum Buffet at Si Chuan Dou Hua Restaurant
181 Kitchener Road, Singapore 208533
Tel: +65 6428 3170
Daily Lunch : 11.30am – 2.30pm
High Tea : 2.30pm – 6.00pm
Dinner : 6.30pm – 10.30pm
- North East Line – Farrer Park station
- before Tai Hoe Hotel along Kitchener Road 21, 125, 130
- after Allenby Road along Jalan Besar 23, 64, 65, 66, 67, 130, 139, 147, 857
- at Sri Srinivasa Perumal Temple along Serangoon Road 23, 64, 65, 66, 67, 130, 139, 147, 857