This year marks a milestone for Executive Cantonese Chef Leung Wing Cheung, 62, as he celebrates an illustrious 12 years at the helm of the popular family restaurant Si Chuan Dou Hua at PARKROYAL on Kitchener Road, Singapore.
To mark this joyous occasion, Chef Leung invites diners to travel back in time, specifically from the 1970s to 1980s, to enjoy delicacies inspired by his hometown of Guangdong, China. Aptly named Chef Leung''s 12th Anniversary: A Classic Feast 梁师傅十二周年：梁家经典怀旧五味篇, this time-limited menu features 12 specially crafted dishes ($33 each), all of which are rare and vintage Cantonese and Sichuan dishes, seen on the restaurant's menu for the very first time.
Available till 31 May 2023, diners can enjoy a Buy-3-Free-1 or Buy-6-Free-2 promotion with any orders from this anniversary menu.
This year marks a milestone for Executive Cantonese Chef Leung Wing Cheung, 62, as he celebrates an illustrious 12 years at the helm of the popular family restaurant Si Chuan Dou Hua at PARKROYAL on Kitchener Road, Singapore.
To mark this joyous occasion, Chef Leung invites diners to travel back in time, specifically from the 1970s to 1980s, to enjoy delicacies inspired by his hometown of Guangdong, China. Aptly named Chef Leung''s 12th Anniversary: A Classic Feast 梁师傅十二周年：梁家经典怀旧五味篇, this time-limited menu features 12 specially crafted dishes ($33 each), all of which are rare and vintage Cantonese and Sichuan dishes, seen on the restaurant's menu for the very first time.
Available till 31 May 2023, diners can enjoy a Buy-3-Free-1 or Buy-6-Free-2 promotion with any orders from this anniversary menu.
This year marks a milestone for Executive Cantonese Chef Leung Wing Cheung, 62, as he celebrates an illustrious 12 years at the helm of the popular family restaurant Si Chuan Dou Hua at PARKROYAL on Kitchener Road, Singapore.
To mark this joyous occasion, Chef Leung invites diners to travel back in time, specifically from the 1970s to 1980s, to enjoy delicacies inspired by his hometown of Guangdong, China. Aptly named Chef Leung''s 12th Anniversary: A Classic Feast 梁师傅十二周年：梁家经典怀旧五味篇, this time-limited menu features 12 specially crafted dishes ($33 each), all of which are rare and vintage Cantonese and Sichuan dishes, seen on the restaurant's menu for the very first time.
Available till 31 May 2023, diners can enjoy a Buy-3-Free-1 or Buy-6-Free-2 promotion with any orders from this anniversary menu.
This year marks a milestone for Executive Cantonese Chef Leung Wing Cheung, 62, as he celebrates an illustrious 12 years at the helm of the popular family restaurant Si Chuan Dou Hua at PARKROYAL on Kitchener Road, Singapore.
To mark this joyous occasion, Chef Leung invites diners to travel back in time, specifically from the 1970s to 1980s, to enjoy delicacies inspired by his hometown of Guangdong, China. Aptly named Chef Leung''s 12th Anniversary: A Classic Feast 梁师傅十二周年：梁家经典怀旧五味篇, this time-limited menu features 12 specially crafted dishes ($33 each), all of which are rare and vintage Cantonese and Sichuan dishes, seen on the restaurant's menu for the very first time.
Available till 31 May 2023, diners can enjoy a Buy-3-Free-1 or Buy-6-Free-2 promotion with any orders from this anniversary menu.
This year marks a milestone for Executive Cantonese Chef Leung Wing Cheung, 62, as he celebrates an illustrious 12 years at the helm of the popular family restaurant Si Chuan Dou Hua at PARKROYAL on Kitchener Road, Singapore.
To mark this joyous occasion, Chef Leung invites diners to travel back in time, specifically from the 1970s to 1980s, to enjoy delicacies inspired by his hometown of Guangdong, China. Aptly named Chef Leung''s 12th Anniversary: A Classic Feast 梁师傅十二周年：梁家经典怀旧五味篇, this time-limited menu features 12 specially crafted dishes ($33 each), all of which are rare and vintage Cantonese and Sichuan dishes, seen on the restaurant's menu for the very first time.
Available till 31 May 2023, diners can enjoy a Buy-3-Free-1 or Buy-6-Free-2 promotion with any orders from this anniversary menu.
This year marks a milestone for Executive Cantonese Chef Leung Wing Cheung, 62, as he celebrates an illustrious 12 years at the helm of the popular family restaurant Si Chuan Dou Hua at PARKROYAL on Kitchener Road, Singapore.
To mark this joyous occasion, Chef Leung invites diners to travel back in time, specifically from the 1970s to 1980s, to enjoy delicacies inspired by his hometown of Guangdong, China. Aptly named Chef Leung''s 12th Anniversary: A Classic Feast 梁师傅十二周年：梁家经典怀旧五味篇, this time-limited menu features 12 specially crafted dishes ($33 each), all of which are rare and vintage Cantonese and Sichuan dishes, seen on the restaurant's menu for the very first time.
Available till 31 May 2023, diners can enjoy a Buy-3-Free-1 or Buy-6-Free-2 promotion with any orders from this anniversary menu.
Usher in the lunar new year with Si Chuan Dou Hua Restaurant which is renowned for authentic Sichuan and Cantonese delicacies🧧✨
We had the Braised Bird’s Nest with Fresh Fish Maw in Crab Meat Sauce 蟹粉燕窝烩花胶 which is a nourishing treat, sure to impress your guests!
With prices starting from $98++ per pax, indulge in these Lunar New Year specials no matter your group size (min 2 pax) 🥳 Apart from what we tried, there is also a variety of different set menus and meatless options. Available till 5 Feb.
📸 Instagram/Tiktok: @myfoodframes
Braised in superior sauce, the 8-headed abalone comes with soft tender pork belly and seasonal vegetables. Was a little surprised to see that ours had strawberry too 🍓
Ala carte lunch buffet with 40 dishes to choose from. Quality of the food was good and reasonably priced. Braised Fish Maw, Abalone, Sea Cucumber and Conpoy in Brown Broth is a must order, it’s nourishing, thick and tasty.
If u r looking for a top quality Claypot Rice especially during Chinese New Year, look no further, this is the place to go.
The rice is fully covered with excellent susage, liver sausage & wax meat, the oil just infused down to the rice, each grain soaks up the flavour yet not overly oily like most Claypot Rice places, there is no black soya sauce to complicate the wok hei, smell & taste heavenly. Best is the bottom are the "burnt rice" which is the distinctive hallmark of good Claypot Rice. Super "winter" dish before the quality sausage runs out.
enjoyed a Sichuan-style Christmas with this set. the set comprised a lovely mix of fresh, spicy and sweet flavours in decently sized portions. special mentions include the crunchy lotus roots, bamboo shoots, whelk & pork belly slices. all in all, quite delectable small bits in a beautiful packaging.
7/10 ⭐️
This is a common dish among Chinese restaurant that really test the culinary skill of the chef. Deep Fry a well season meal enclave with just a thin layer of corn flour, top with just the right balance of sweet & sour sauce. It has to done right in every step. Precision, experience, skill are all aligned to get a perfect bite - crispy, non oily, yet succulent & yummiliciou at the same time. Chef Leung you did it well !!!
If you are a fan of eel, you gotta try this Steamed Eel with Pumpkin in Homemade Soya Bean Crumb with Dried Scallop, Sakura Shrimps & Prawn Roe Sauce ($22++) 😍 at @sichuandouhua_sg @parkroyalkitchener! ✔
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Opting for the uncommon eel for his version of a classic steamed fish 🐟, Chef ups the ante by perching it on top of a perfectly steamed pumpkin 🎃 for a smooth texture dimension & pop of colour, before crowning it with a mix of homemade crispy soybean crumbs 💗, conpoy, sakura ebi & ebiko (shrimp roe) that is beguilingly umami. 🤤 The dish is then finished with superior soy sauce. 👏🏻
Loving this impressive tower comprising homemade beancurd & deep-fried purple rice tofu, topped with homemade minced meat sauce! 🤤
You’ve been warned - this is not for the fainthearted. 😅 The level of spice was akin to 中辣 of Mala Xiang Guo, inherited from the plenty of dried chilli & peppercorn used. 🔥🔥 That said, I found myself reaching for more chicken chunks despite the burning sensation that lingered. 🐔 Super addictive crunch!
More affectionately known as Pao Fan (泡饭), I utterly enjoyed this Crispy Brown Rice with Two-Head Abalone in Superior Stock ($78++, 2-3pax) from @sichuadouhua_sg @parkroyalkitchener! 😍
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This lavish dish features a mix of brown, pearl & white rice puffs 🤎🤍 that sizzle once piping hot superior stock 🥣 is poured over! 🌟 Scallops, prawns 🦐, sakura ebi, conpoy, preserved vegetables, cooked white rice 🍚, coriander & spring onion are then added. 😋 Topped with slices of braised 2-head abalone, this is extremely gratifying! 💯
Definitely made a hearty bowl - the kind of luxe comfort food you'll be looking for! ✔ Come try it for yourself! 😉
If you are a fan of truffle, be sure to try this Exotic Garden with Black Truffle in Osmanthus Sauce ($98++/2-6pax; $148++/7-12 pax)! 😍 Who says you can't have yusheng all year round - you can at @sichuandouhua_sg @parkroyalkitchener! ✌🏻
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This ‘garden’ features an abundance of fresh vegetables – white radish, carrot 🥕, cucumber 🥒, beetroot, mango 🥭, beansprouts & salad greens 🥬 – accompanied by a medley of truffle oil, black truffle sauce, osmanthus sauce 🌟, brown & white rice puffs, freeze-dried pineapple 🍍 & raspberry bits, cordyceps, black truffle 🍄, & the pièce de résistance of homemade crispy soybean crumbs ✔. Super love the crunch & flavours in every bite! 💯
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To commemorate its newfound home on the a la carte menu 🎉, Chef has jazzed up the presentation, serving it in a spinning ice bowl 🧊, complete with full gueridon (trolley) service. 👏🏻 Truly makes an unforgettable gastronomical experience! 💗
enjoyed their Braised Venison with Vermicelli in Spicy Chilli Sauce ($28++)! 😋 Featuring super tender meats & collagen-rich tendons 🌟 coated with luscious spicy sauce 🌶, this was so shiok! 😎
Their Claypot Rice with Live Frog, Waxed Meat & Mushroom ($25++) was super moist, flavourful & loaded with ingredients! 😍
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To retain the authenticity & enduring traditions 💯, the claypot rice is cooked over charcoal fire 🔥 so expect to savour the true flavours of this delicious Cantonese comfort food! 👏🏻 Especially love the charred layer of rice that sits at the bottom of the pot! 🤎
Staying true to the classic Cantonese and Sichuan specialties created by Executive Chef Leung Wing Chung, you can expect strong and familiar flavours in the revamped ala carte and set menus.
Recently launched dishes such as the Duet of Traditional Crispy Chicken ($88, whole) which has been deboned and served two ways, the Osmanthus Jelly with Almond ($6.80 for 3 pieces) and the Homemade Purple Rice Bean Curd with Red Bean ($6.80) are my picks for the new menu. The crispy chicken is a dish that is rarely seen nowadays due to the amount of work and time needed, and this dish features a roulade that has been layered with glutinous rice, brown rice, pearl white rice, peanut, sweet corn, chicken, chicken liver and goose liver before it is rolled, steamed and air dried prior to serving. The other presentation is using the same core ingredients with waxed meat; roasted and served with homemade pineapple puree and sweet spicy sauce. A little note is that both the chicken dish and Osmanthus jelly are not available for order from 1 Feb to 26 Feb 2021.
Just in time for the upcoming Chinese New Year, the restaurant has also unveiled a CNY set and ala carte menu which includes a pao fan ($78) that will surely warm the heart and soul of many. This dish is good for 2-3 persons and served tableside. The restaurant staff will prepare a mix of brown, pearl and white rice puffs over a hot stone pot before pouring hot superior chicken stock over it. Scallops, prawns, sakura ebi, conpoy, preserved vegetables, cooked white rice, coriander and spring onion are added into the mix before its being served to the diners with accompanying slices of a braised 2-head abalone. Another of the signature dish is the Signature Bean Curd Medley ($26/$39/$52) which is constructed on a base of homemade beancurd with deep-fried purple rice tofu and topped with one of the most flavourful minced meat sauce.
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✨ Si Chuan Dou Hua Restaurant
📍 181 Kitchener Road, PARKROYAL on Kitchener Road, Singapore 208533
🛵 https://shop-parkroyalkitchener.panpacific.com/en_SG/
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