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| Dessert - Crispy Glutinous Rice Ball with Sesame Red Bean Paste |
The popular ‘100 Sichuan
Delights, 1 Gastronomic Feast’ promotion, returns for the fourth consecutive
year from 8 July to 30 September 2019 at PARKROYAL on Beach Road. This year’s a
la carte buffet sees 102 dishes in 26 flavour profiles.
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| Chilled Sliced Radish in Sweet and Sour Sauce |
This year Executive Sichuan Chef
Zeng Feng’s wish to showcase the multiple facets of Sichuan cuisine beyond the
popular “mala” flavour. Two examples of distinct Sichuan flavours that are
slowly disappearing are the nutty Sesame & Pepper Sauce and Sichuan Mince
Pepper & Spring Onion Sauce.
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| Sliced Chicken in Minced Sichuan Pepper Sauce |
The nutty Sesame & Pepper
Sauce flavour is represented in these dishes: Sliced Fish Maw in Sesame Sauce,
Chilled ‘You Mai’ Vegetables in Sesame Sauce and Sichuan Noodles in Sichuan
Pepper and Sesame Sauce. Instead of the creamy nutty flavour in regular sesame
sauce, in the Sichuan version, you can taste the heat creaming at the end of
each bite.
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| Chilled ‘You Mai’ Vegetables in Sesame Sauce |
Sichuan Mince Pepper & Spring
Onion Sauce flavour is represented by these dishes: Boiled Sliced Fish in
Minced Sichuan Pepper Sauce, Sliced Chicken in Minced Sichuan Pepper Sauce and
Fresh Scallops in Sichuan Pepper Sauce. Instead of a fiery red colour, the
colour of the sauce is green from the spring onion. The dishes are fragrant and
enticing.
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| Boiled Sliced Fish in Minced Sichuan Pepper Sauce |
Pork Knuckle with Fresh Chilli
and Marinated Chicken Feet with Preserved Chilli will be a hit with fans of
Sichuan cuisine. These dishes use red fresh chilli and green preserved chilli
to create the appetising spicy and sour combo.
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| Marinated Chicken Feet with Preserved Chilli |
Sweet is not a flavour profile
that you will associate with Sichuan cuisine. I was surprised when I see
Steamed Pork Belly in Sweet Sauce. The presentation looks like a bouquet of
flower, where each sliced pork belly is rolled with red bean paste and steamed
on a bed of sugar. If you are looking for a pork dish for dessert, this might
be the one.
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| Steamed Pork Belly in Sweet Sauce |
The following are my picks:
Anything with Dou Hua.
Renowned for its light and silky texture, the homemade bean curd will elevate
any dishes combined with it. One of the dishes is Stir-fried Sliced Beef with
Chilli Powder served with “Dou Hua”. The flavour of the beef with the silkiness
of the “Dou Hua” is just awesome.
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| Stir-fried Sliced Beef with Chilli Powder served with “Dou Hua” |
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| Braised Bean Curd in Sweet Bean Sauce |
The Dumplings. These mini
bite-size dumplings are bursting with flavours. Served in broth or Chilli Oil,
you can choose the flavours that you like or even both.
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| Minced Meat Dumpling in Superior Stock |
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| Minced Meat Dumpling in Chilli Oil |
Steam Egg in Prawn Paste.
One of the less menacing dishes here. The minced pork is marinated with prawn
paste and sandwich between egg yolk mix and egg white. This patty might look
plain, but it is packed with flavours.
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| Steam Egg in Prawn Paste |
Fresh Prawns in Sichuan Style.
Fresh and crunchy prawns, tossed with aromatic Sichuan pepper. It has a medium
spiciness level with a touch of numbness.
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| Fresh Prawns in Sichuan Style |
Boiled Fish Slices in Spicy
Soup. The sliced fish is swimming inside the spicy soup. Surprisingly the silky
and flaky fish does not taste spicy at all. Instead, it absorbs the aroma of
the sesame seeds.
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| Boiled Fish Slices in Spicy Soup |
Stir-Fried Sliced Fish in
Tomato Sauce. Each of the fish slices is deep-fried till crispy and covered
evenly with tomato sauce. The tanginess from the tomato sauce combines with the
crunchiness of the fish is just irresistible.
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| Stir-Fried Sliced Fish in Tomato Sauce |
Desserts. Chilled Peach
Resin with Sago and Sichuan Glutinous Pancake was the perfect ending for me.
The sago ball is mildly sweet and contains health benefit from the peach resin.
While the pancake has a crisp texture externally followed with gooey texture.
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| Chilled Peach Resin with Sago |
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| Sichuan Glutinous Pancake |
For this gastronomic feast,
HUIMANNONG Sakura Sake is the suggested pairing. This rice wine is originated
from Wuhan, it has a lower alcohol content with light and refreshing taste.
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| HUIMANNONG Sakura Sake |
Overall, 100 Sichuan Delights, 1
Gastronomic Feast is a feast not to be missed. This feast showcases different
flavours of Sichuan cuisine that I never see before. For Sichuan Cuisine fans
this is a must-try event, while for the rest it is an eye-opener in Sichuan
Cuisine.
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| Chilled Chicken in Chinese Rice Wine |
100 Sichuan Delights, 1
Gastronomic Feast
When: 8 July to 30 September 2019
Where: Si Chuan Dou Hua at PARKROYAL on Beach Road
Price:
$60 per adult with a
complimentary glass of HUIMANNONG Sakura Sake
$30 for children (*age 6 to 12).
Full Menu is available at
Thank you very much PARKROYAL on
Beach Road and Si Chuan Dou Hua for hosting the tasting event.
Food &
Drinks: 7.75/10
Value: 7.75/10
Service: N/A
(Tasting Event)
Ambiance:
8.5/10
Budget per
Person: $51 - $80, $81 and Above
Si Chuan Dou Hua
7500 Beach Road
PARKROYAL on Beach Road
Singapore 199591
T: +65 6505 5722
IG: @Sichuandouhua_sg
OH:
Lunch: 11.30 – 14.30
High Tea: 14.30 – 18.00
Dinner: 18.30 – 22.30
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