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| The View from the Restaurant |
Si Chuan
Dou Hua at TOP of UOB Plaza is one of the dining destination in the
middle of CBD with a fantastic view of Singapore Skyline. Located on
60th floor of UOB Plaza, it took us some effort and lift
changes to get to this restaurant as it is a weekend. During this
time, it can be a little eerie to be here, especially it is more like
a ghost town, missing the normal office buzz.
The décor
of the restaurant is contemporary and classy, fit for the bankers or
business associates to entertain their high net worth clients. Their
awards are proudly displayed at the entrance of the restaurant. As
there are children in our group, LD’s cousin booked a private room.
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| Sliced Pork in Garlic and Chilli Sauce |
We
started the lunch with Appetizer Sliced Pork in Garlic and Chilli
Sauce (Medium - $21), Sliced Beef and Tripe in Chilli Sauce (Medium -
$21) and Marinated Black Fungus with Chilli Padi (Medium - $12). The
appetizer were basically cold dishes, however it packs a lot of heat,
thanks to the chilli sauce and chilli padi. The meats were tender
and the fungus were crunchy. Good Sichuan-style appetizers.
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| Sliced Beef and Tripe in Chilli Sauce |
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| Marinated Black Fungus with Chilli Padi |
Soup of
the day, chicken soup with carrot and radish. The soup is robust, but
in typical Sichuan flair, they added quite a bit of pepper. It is
acceptable for adults, but the young ones in the group does not like
it. Little Devil was not very happy about the soup because it was
served luke warm instead of hot.
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| Soup of The Day |
We
ordered two type of cod fish ($12 per piece), Baked in Miso Sauce and
Steam with Ginger and Soya Sauce (Cantonese Style). For the steamed
version it was excellent. The cod fish has a buttery fells and melts
in your mouth. Meanwhile, the one baked in miso sauce, looks good,
however we find the miso sauce was just too salty that it covered the
taste of the fish. I still believe when it come to fish, just keep it
simple and use light herbs and seasoning.
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| Cod Fish Steam with Ginger and Soya Sauce (Cantonese Style) |
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| Cod Fish Baked in Miso Sauce |
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| Cod Fish Baked in Miso Sauce (Close up) |
Camphor
Tea Smoked Duck, served with buns (Whole $56). One of the best dishes
of the day. The combination of the smokey flavour, tender and
succulent meat is just superb. They served it with mini buns and
shredded spring onions, which are good to balance the saltiness of
the duck. The fats on the duck were just awesome.
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| Camphor Tea Smoked Duck |
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| Steam Bun |
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| How to eat it :) |
Homemade
Bean Curd with Spinach and Dried Scallops (Large - $48). The tofu is
soft, velvety and delicious. The best part of course is the sauce
which have the dried scallops. It was one of those sauce, where you
can polish a bowl of rice without anything else.
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| Homemade Bean Curd with Spinach and Dried Scallops |
Braised
Ee-Fu Noodle with Crab Meat (Medium - $38). The stock used for the
Ee-Fu noodle was solid and robust. You can taste it in every slurp,
and the ee-fu noodle did not get soggy after a while. Unfortunately,
the crab meat went missing in action. :(
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| Braised Ee-Fu Noodle with Crab Meat |
We find
the dim sum standard here is very average. The ones that got our pick
are the Siew Mai ($5 for 4 pcs) and Xiao Long Bao ($5 for 3pcs). The
Siew Mai was meaty, tender and tasty. While the XLB has a good robust
stock, but inconsistent. The Har Gau skin was too thin and sticky.
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| Siew Mai |
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| Xiao Long Bao - XLB |
For
desserts, of course you must order the homemade beancurd. They offer
the regular version and the one with wolfberry. Both life up to their
names and they are excellent, smooth and velvety. The wolfberry has a
unique sweetness to it and give it a healthier feel about it. If you
want something different, try the adorable mini pumpkin.
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| Homemade Beancurd |
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| Homemade Beancurd with Wolfberry |
Service
on that day was horrible because it was the last day of using the UOB
Voucher. The restaurant was packed with people and they were
understaffed. They just did not roster the service staff properly
although they knew in advanced the restaurant will be fully booked.
It took us more than 2.5 hours to finish our lunch. The private room
turn out to be a secluded room. We actually need to stand outside by
the door to get their attention, and we have to the dishes and get
new plates for ourselves. They did waive the pickle and tea charges,
however it was still an unpleasant experience, as the food service
are causing the children to get hungry and rowdy.
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| Mini Pumpkin |
Overall,
the standard of the food here is very good, especially those from
their daily ala-carte menu. Combining Sichuan and Cantonese cuisine
is definitely a good idea. However standards must be maintain across
the board. The dim sum on the other hand is below average. Based on
the awards that they won, I can only presume that their normal
service standards are so much better compare to today. If the
opportunity arises, I don't mind giving this place a try again in the
future. Cheers!!
Food
& Drink: 7.5/10
Value:
6.5/10
Service:
4.5/10
Ambiance:8/10
Budget
per Person: $51 - $80
Si Chuan Dou Hua
Restaurant
TOP of UOB Plaza
80 Raffles Place
#60-01. UOB Plaza
Singapore 048624
T: +65 6535 6006
OH:
Daily
Lunch: 11.30 – 14.30
High Tea: 14.30 –
18.00
Dinner: 18.30 – 22.30
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