Si Chuan Dou Hua Restaurant PARKROYAL Kuala Lumpur
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I had been here before as I can recall it was a business dinner and the food was really impressive. The Si Chuan Doi Hua Restaurant is located at PARKROYAL Kuala Lumpur is the third outlet of the Si Chuan Dou Hua chain of restaurant opened in 2003. The first one opened in Singapore at PARKROYAL on Beach Road in 1966 followed by the second branch at the panoramic 60th floor of UOB Plaza Singapore in 2002.
The other night I dropped by the restaurant with friends to taste the eight (8) course banquet dinner. I just admired the interior of this simple and yet elegant restaurant. It was very smartly organised with glass penaling making the restaurant look bigger with true comfort. Modern comfort dining chairs and tables were well in place while the ceiling can with hooked bright red cloth lantents. It was truly a beautiful decorated restaurant and admiring those displayed creamic plates and vases was what I did. Great pieces of collection
We were uniquely served with the restaurant’s signature tea. My jaw was wide opened when observing the tea server. The tea server had years of training, combining skills of Chinese Martial Arts, Dance and Gymnastics to perform elegant tea-pouring moves from a metre-long nose bronze kettle. I was told that the tea server had a degree in the art of tea pouring. It was truly a memorable dining experience. Everyone was excited upon every tea pouring. Just love Si Chuan Dou Hua
The Chinese tea served by the tea server was the Eight Treasure Tea which contained Wolfberries, Red Dates, Chrysanthemum, Rock Sugar, Jasmine, Dried Longan, Billy Bob and Winter Oats. I was informed that it helps to cool down the body while able to flush out the oil in the oily food away from our internal system. The Chinese believes it has the healing effect to the body too. The Eight Treasure Tea from Si Chuan Dou Hua is at RM55++ that comes in a set box of 8 boxes.
The first platter of entrement that arrived was the Five Delicacies Combination that consisted of Steamed Button Mushrooms, Sichuan Pepper & Dried Chili Zucchini, Marinated Baby Octopus, ‘Pang Pang’ Chicken and Sesame Jelly Fish. I myself fancied the Sichuan Pepper & Dried Chilli Zucchini, it was truly like and crunchy. Normally cucumber is being used but here it was cleverly replaced with sweet crunchy zucchini. The “Pang-Pang’ Chicken was tasty too, I just like the sauce coated over the chicken. Somehow I have a huge liking of jelly fish due the crunch texture and I alway had it with satay sauce. Here it was served traditionally with a light sauce with sesame and it was really nice. The button mushroom was refinely cooked and it was light in taste and not overpowering. As always the marinated baby octopus was crunchy and gave a great interesting bite texture. It was a fabulous entrance.
The broth in my eight treasures soup and seafood was totally a knock out. It was truly inspring. With dried & fresh scallops, crab meat, crab roe, sea cucumber, shark’s fin, abalone and mushrooms the soup was slowly crafted. The broth was carefully added with young spinach to enhance the colour and taste.
I just fancy seared fresh scallops and the scallops here done in great perfection. They were nicely seared and drizzled over with a truly flavourful tasty garlic and chilli sauce.The accompanied baby “Pak Choy” was done tenderly. The sauce truly infused well into the scallops and the baby “Pak Choy”. I had nearly half a bowl of my rice with this tasty dish, the sauce was really appealing. Nice.
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