Si Chuan Dou Hua Restaurant, Park Royal Kitchener, Singapore

Address: 181 Kitchener Rd, Level 3, Singapore 208533
Opening Hours: Daily 11:30 am – 2:30 pm, 6:00pm – 10:30 pm
Si Chuan Dou Hua menu

TLDR: Balance is a missing ingredient in this authentic Cantonese spread, but lean towards the tartness of the Prosperity Greens to reduce the fat.

For those of you looking at an authentic Chinese cuisine with a playful twist, Si Chuan Dou Hua takes you on an interesting journey to rediscover Cantonese palate. Hailing from Guangdong, Executive Cantonese Chef Leung Wing Cheung Leong brings 40 years of Hong Kong culinary experience to Park Royal Kitchener’s Si Chuan Dou Hua.

The spread is almost a refresher of the traditional Chinese cuisine we’re so familiar with, and yet some modern techniques which I have some reservations about.

I had a chance to try their new dishes launch and some emphasis on crowd favorites such as the Prosperity Greens tossed with Black Truffle and Osmanthus sauce. While I love the crunch of the crispy rice meeting with the freshness of the garden greens, it is the overpowering tartness of the Osmanthus sauce that makes it too heavy as a salad. At $168 for a medium portion, I would say it is a great deal, considering the generous shavings of Black Truffle.

And here’s what I think is a little too much — those Christmassy lights that make it all look gimmicky and tacky. The lights do not match the elegant interiors of Si Chuan Dou Hua. I would have aimed for something a bit more sophisticated and earthy in tones.

Appetizer comes in the form of a Double Boiled Pork soup with bittergourd. Another heavy soup which leaves you wondering if you have space for the mains about to come. The broth is rich and melds well with the bittergourd.

At the heart of the feast is the Suckling Pig, flambeed tableside. At $438, it is a steep price beyond the occasions of CNY reunions and elderly birthday celebrations. I find that flambeed techniques a little over the top. Traditional food fare always excels in less bells and whistles and relying on the full flavors of the pork (and the freshness of the meat) to take centerstage. At this point, you’ll start think what are they exactly hiding in the art behind all the smokes and mirrors.

For sure, the skin is as crispy as ever. And the steamed pancakes complements the crispy suckling pig skin.

For those seeking a two-way Suckling Pig, I highly recommend the Deep Fried Suckling Pig Fillet. The richness of the pork fat between salt and pepper flavors is heaven in each bite. You just need to top up a cheap $22.

Meanwhile the rice vermicelli (+$22) is nothing out of the ordinary, also cooked with suckling pig fillet. But again, a must have for birthdays and CNY family reunions.

Si Chuan Dou Hua is also having a 50% off promotion from February 25 – March 31, 2023 for some of its popular dishes and to launch new ones.

Chong Qing Diced Chicken with Dried Chilli. Loved these fried chicken. It’s so addicting and the mala enhances the flavors further.

New to to the menu: Duet of Traditional Crispy Duck stuffed with Foie Gras and Glutinous Rice. Here’s a deboned roast duck stuffed with glutinous rice and foie gras. Call it a modern take, but I do find the foie gras taking a back seat as the glutinous rice excels in each bite. Meanwhile, the pineapple sauce is a saving grace to a very usurious palate.

Boiled Sliced Fish with Spicy Chilli Sauce. Fish fillet is swimming in peppercorn and chili peppers. I find the Szechuan flavors at its peak with this dish. Also at 50% off.

Signature Beancurd Medley. My personal favorite. A mix of soy, fried purple rice and tauhay done three ways on a bed of minced pork greens. Not exactly the perfect balance in a dish I am seeking for, but interestingly it works.

Dinner is capped with a nice scoop of Black Sesame and Vanilla ice cream in a bed of purple rice tauhuay once more. I do think it’s overdone at this point; I would have aimed for something acidic to cut through the heaviness.

Some attention to detail is greatly needed among its servers. None of them noticed my plate was missing the white variant tauhuey in my Signature Beancurd Medley, until I called them out on it. They still hadn’t recognized the missing ingredient just by looking at the dish alone.

While balance is a notably absent from the spread, I think Si Chuan Dou Hua favors the palate of the hungry and adventurous, while not veering too far from the traditional Cantonese and Szechuan cuisine. I do recommend balancing it with more greens, less Osmanthus sauce, sans Black Truffle… As always, you don’t really need a lot of expensive-sounding ingredients to show the heart of your cuisine.

Reservations are needed to avail of the 50% off promotion. Limited to only 1 dish per table.