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I just love the arrival of the Chinese New Year festival as it is the time that I get to taste delicious delicates specially for the festive. My first Chinese New Year feast was at Si Chuan Dou Hua Restaurant and we firstly embarked with with toasting the Loh Sang. Here at Si Chuan Dou Hua Restaurant we graced the night with a tremendous delicious fruit Loh Sang. The dish itself was so colourful and so easily spotted. It had a variety of finely sliced fruits such as dragon fruit, jambu, melon, carrot, pickled ginger, onion, daikon and many more to name on the list. The platter was accompanied with five spice powder, crackers and a delicious homemade sweet sauce to complete the whole recipe. We went toasting and shouted loudly to welcome the new year in hoping to bring us luck, prosperity and joy ! Got to say every bite into the Loh Sang was such a treat and defintely suited well for any one especially those who are vegeterian.
Having to do the tiring work at start, we patiently waited for the next charming dish, the braised coins shark fin with kani steak and treasure soup. Just love the texture and taste of the soup which definitely originated from homemade chicken stock. The ingredient incoperated into soup gave a truly good bitings and texture. I know I can’t resist of not having shark fin as it tasted really delightful. Defintely a well balanced soup to start the whole banquet.
My eyes were in bubbly joy upon seeing the next dish. It was so well presented and looked so lovely. It was the wok fried cod fish with spicy rice bubbles that came with such a memorised smell as he whole room was scented with “tao choo”, preserved bean. I got to compliment the plating, it was truly gorgeous. I can just eat through my camera lense at that moment. The cod was so well seared and perfectly coated with the spicy preserved bean sauce. The left-over sauice just kept playing with the rice bubbles and make it’s way into my system without any hesistation. It was defintely one of the most well thought dish with such simplicity. Perfecto !
Well the next dish don’t really need any introduction as it is the restaurant signature dish. The prawns were done two ways and were truly crispy while the coated sauce complete the taste and joy for every diners that night. Got to say the butter prawns with oats finished rather quickly.
Mushroom and Black Moss are both most common ingredients that is a must in the Chinese New Year cooking. Black Moss or called Fatt Choy in Chinese means luck. Here the ingredient such as sea cucumber, mushroom and dry osyter were braised to taste and the texture was tender and moist. Just love it ! I was eyeing the sea cucumber as it truly helps buiding up collagen for our skin.
The diced chicken fried rice with salted eggyolk was very tasty. I just love the combonation of salted eggyolk. Well I helped myself with toe helping bowls of fried rice. Nice.
Si Chuan Dou Hua Restaurant at Park Royal Kuala Lumpur is defintely a place to dine during this Chinese New Year as their dishes are done with great care and the most tasty. If you like something different in Chinese cuisine with a slight spicy, you should visit Si Chuan Dou Hua Restaurant at Park Royal Kuala Lumpur.
My first Chinese New Year dinner and had a great time . .. . . . . .. . . . Sidney Kan