The latest addition to the menu at PARKROYAL on Beach Road’s Si Chuan Dou Hua Restaurant has been launched, featuring the Signature Sichuan-style Mala Butter Hotpot crafted by Master Chef Dave Lai. Using quality ingredients and traditional Sichuan spices, the hotpot offers an authentic taste and experience accompanied by fresh seafood, premium meats, vegetables, and locally sourced ingredients.
With 25 years of experience, Master Chef Dave Lai specializes in Chinese cuisine and has researched and developed a myriad of cuisines, including Cantonese, Sichuan, and Hunan cuisine. As the head of the restaurant, he aims to bring a new and innovative twist to Sichuan cuisine by combining classic flavors with modern culinary techniques and unique ingredients.
According to Kung Teong Wah, the General Manager of PARKROYAL on Beach Road, the restaurant aims to provide a one-of-a-kind dining experience that showcases the rich and vibrant flavors of Sichuan cuisine in a new light. With the creativity and accrued experience of Chef Dave, they are excited to offer a tantalizing menu that fits all.
To satisfy diverse taste preferences, the restaurant offers milder and less spicy broths, such as Boiled King Garoupa Bones with Preserved Capsicum and Double-boiled Imperial Fish Maw Collagen. Additionally, customers can enjoy Spicy Sichuan Specialty Sauce to complement the cooked meats and vegetables.
The new addition will be available until December 31, 2023, and customers can enjoy a cosy night with friends and family or book a private room for larger gatherings. The restaurant is committed to providing a promising and quality dining experience, and advanced reservation is required.
At Si Chuan Dou Hua Restaurant at PARKROYAL on Beach Road, guests can indulge in an authentic Sichuan hot pot experience, curated to provide the best dining experience. With top-notch ingredients and much careful preparation, guests from all walks of life are invited to bring their loved ones and embark on a tantalizing journey of rich and authentic Sichuan flavors.
Master Chef Dave Lai introduces homemade broths through the new menu, including the Signature Sichuan Mala Butter, the Double-boiled King Garoupa Bones, and the Double-boiled Imperial Fish Maw Collagen. These broths are available for SGD98++ per person (minimum 2 persons, one-day advance reservation) daily for lunch and dinner, including a seafood platter, meat platter, and a basket of fresh greens and mushrooms, homemade dipping sauce and dessert.
According to Chef Dave, the Signature Sichuan Mala Butter broth will satisfy all spice lovers with its balanced mixture of spice and buttery goodness. The Double-boiled King Garoupa Bones use the bones of the King Garoupa as stock to draw out the richness of the broth. Double boiling over 4 hours further draws out the richness from the sea and gives it a heart-warming taste. The Double-boiled Imperial Fish Maw Collagen, on the other hand, is great for ladies, with its collagen-rich broth that will brighten the skin and the smile with its healthy mix of flavors from the sea.
With the Majestic Hot Pot experience available daily for lunch and dinner, guests can enjoy a seafood platter, meat platter, basket of fresh greens and mushrooms, homemade dipping sauce, and dessert. Advanced reservation is required, and the restaurant assures that the dining experience will be fit for royalty.
Also, Si Chuan Dou Hua Restaurant at PARKROYAL on Beach Road is set to launch a seasonal offering featuring premium seafood dishes that will satisfy guests’ cravings. The set menu is designed to wow clients and family members with a fantastic show of dry ice, making it a perfect dining experience. The set menu is available from 10 April 2023 for lunch and dinner daily, with prices starting from SGD298 for four persons.
Lunch: 11:30am to 2:30pm | Dinner: 6:30pm to 10:00pm (last order at 9:30pm)
For reservation enquiries, please call +65 3138 6711
