Discover rare and vintage dishes with Chef Leung’s exclusive anniversary menu
Delighting foodies over the years with their highly acclaimed Sichuan and Cantonese cuisine, Si Chuan Dou Hua’s unparalleled multi-dimensional dining experience serves up authentic offerings alongside displays of cultural heritage, traditional long-nosed kettle tea-pouring, and masterfully brewed teas.
At the helm of Si Chuan Dou Hua at PARKROYAL on Kitchener Road, Executive Cantonese Chef Leung Wing Cheung celebrates 12 illustrious years of unforgettable culinary experiences with the popular restaurant this year. In honour of the milestone, he invites us on a gastronomic journey back in time with the launch of an exclusive Chef Leung’s 12th Anniversary: A Classic Feast menu.
Available till May 31, the special showcase presents 12 rare and vintage Cantonese and Sichuan dishes from Chef Leung’s amazing repertoire, put together over 45 years of culinary experience.
Encompassing the essence of Chinese cooking, the menu’s medley of communal dishes proudly marries all five fundamental flavours in a showcase of authentic dishes that were a regular sight on restaurant menus half a century ago, but have since gotten lost in time due to their time-consuming and tedious methods of preparation. Crafted with premium ingredients and meticulously put together by Chef Leung, discover old-school dishes appearing on Si Chuan Dou Hua’s menu for the first time this season.
Take the Wok-Fried Squid Stuffed with Prawn Paste, Bi Feng Tang Style for instance. Presenting a unique take on the classic har gao, but using the shape of a squid as its vessel, Hong Kong sun-dried squid is stuffed with prawn paste then fried to golden perfection and topped with garlic for that extra crunch.
A family-friendly all-in-one casserole, the Stewed Seafood with Assorted Vegetables and Crystal Vermicelli Served in Casserole presents a regal yet comforting stew with fish beancurd, squid, and broccoli. For more seafood goodness, the Poached Giant Garoupa Fillet with Luffa Melon in Fish Stock presents a rich broth bursting with sweetness from long hours of simmering fish bones and meat, enhanced with slices of luffa melon for a refreshing crisp finish.
A luxury of time past, the Slow-Cooked Roast Duck with Sea Cucumber and Shrimp Roe is celebrated for its richness in flavour using slow-cooked duck carefully basted with a gravy sweetened with premium produce.
Other highlights to look forward to on the menu include the vibrant Sauteed Minced Fish with Celery, Honey Peas, Celtuce and Bell Pepper, bold Boiled Sliced Venison with Spicy Chilli Sauce, Steamed Kampong Chicken with Fragrant Scallion Oil, Pan-Fried Minced Pork with Salted Fish, Pan-Fried Tofu Stuffed with Minced Fish Paste in XO Sauce, and more rare creations from decades ago.
For more information on Si Chuan Dou Hua at PARKROYAL on Kitchener Road and the exclusive menu, visit their website here.