Charcoal Roasted Delights at Si Chuan Dou Hua Restaurant, PARKROYAL on Kitchener Road
Riding on the waves of nostalgia evoked by its popular Nostalgic Dim Sum Buffet Feast, Si Chuan Dou Hua at PARKROYAL on Kitchener Road once again serves up nostalgia in the form of charcoal-cooked claypot rice (煲仔饭).
Helmed by Executive Chef Leung Wing Chung (梁永祥), the culinary team has created six varieties of claypot rice at $18 a pot, using assorted ingredients such as the perennial favourite salted fish (咸鱼), yam (香芋), waxed meat (腊味) and frog legs (田鸡). The dished are prepared with a traditional charcoal stove at diners’ tables.
Claypot is a classic culinary gear that has been used from the olden times and is still very much present on tables today. They are excellent for slow cooking and the food loses little moisture in the process because it’s enveloped in steam and thus comes out tender and flavourful, complete with crunchy burnt bits.
Lunch started with a bowl of Double-boiled Deer Tendon Soup with Deer Antler ($18/pax) for each of us. This is perfect especially during raining days (and it was drizzling on that day). Filled with many goodness such as cordyceps and wolfberries, this soup warms our body and is very nourishing.
The Claypot Rice with Assorted Waxed Meat ($18) or “Lap Mei Fun” in cantonese is one of the must have for cantonese families during Chinese New Year. The rice here is half cooked, then finished on a charcoal stove so the grains on the sides of the pot are nice and crispy. The rice as well as the generous portions of waxed meat and chicken are fragrant and full of flavour from being seasoned with the premium soya sauce that the chef is particular about using.
Stewed Fish with Bean Curd Skin and Roasted Pork ($22) comes with tender and soft fish meat but the dish was too salty for my liking.
Salted fish is one of the must have in claypot. A simple and homely dishes I tried was the Claypot Rice with Sliced Pork and Salted Fish ($18). It has aromatic pork chunks nfused with bits of salted fish.
The most memorable claypot dish here is the Braised Spare Ribs in “Wuxi” Style with Pan-fried Vegetable Bun ($26). Chef selects excellent cuts of the meat which has equal proportions of lean meat and fat for flavour, and the result of the masterful braising is a dish that melts in your mouth. It was simply divine with the pan-fried vegetable bun that comes de rigueur with a dish like this.
For variety, the Claypot Rice with Chicken, Live Frog and Enoki Mushroom ($18) may be a good choice. With careful control of the fire, Chef Leung slowly manoeuvres the pot to ensure the sizzling flames reach all sides of it to produce a crisp and slightly burnt rice crust – the essence of flavourful claypot rice.
They did not add in alot of soy sauce to begin with, you can swirl in dark soya sauce according to your preference and give the rice a good stir to complete the dish. The smoky aroma from the charcoal permeates the atmosphere, making the experience an undoubted treat for the senses. The Claypot Rice in assorted flavours is priced at $18. From now until 31 December 2013, UOB cardmembers enjoy 50% off the second order of the claypot items.
The outlet’s signature Roast Suckling Pig seems to steal the limelight for the lunch. Another charcoal-roasted delicacy, this is definitely a must-order. Expertly prepared under the watchful eyes of Barbecue Chef Zheng Guang Liang, the suckling pig is grilled to a perfect finish with crackling skin.
The Roast Suckling Pig is available at $198. From now until 31 December 2013, UOB cardmembers enjoy 50% off the second order. Catering to smaller groups, the second order of roast suckling pig can be taken away or consumed on the next visit.
Deep-fried Yam coated with Soya Bean Crisps ($18) is very unique. I thought it was coated with peanut but it was actually coated with soya bean crisps.
Not forgetting the famous Homemade Fine Bean Curd with Wolfberry ($3.50) and the tea master who does excellent kung fu tea!
Si Chuan Dou Hua Restaurant
Address: 181 Kitchener Road, PARKROYAL on Kitchener Road
Tel: +65 6428 3170