Si Chuan Dou Hua 四川豆花饭莊, UOB Plaza, Singapore

Woah, this is quite a backdated post during February Chinese New Year when I went down to Singapore to visit my family there. The 2nd evening I was there, my uncle that live in Singapore invited my sis, bro-in-law, my mom and the children to have dinner at a place that is very high, 61st floor to be exact. Located at the top UOB Plaza 1, this outlet of Si Chuan Dou Hua 四川豆花饭莊 has one of the best view over Singapore.

View of Singapore Flyer and Sands Marina Bay from the restaurant.

I was quite hungry, so ate a lot of tidbits while waiting :p

Also, you can see tea pouring performance here.

While we are concentrating on eating, suddenly a long brass pipe will appear out of nowhere to refill your tea lol.

It's CNY, so we started with Lou Sang. The version here comes with salmon sashimi and fried salmon skins. This is the first time I tried lou sang with fried salmon skins. Yums.

Yee Sang

Husband & Wife Lungs Slice (夫妻肺片) a dish consist of beef stomachs, beef, beef, beef heart but no beef lungs. The name is so misleading lol. It's slightly spicy and a bit of tangy sweetness. Quite suitable for those that can't take spicy food but still want to get spiced :p

Husband & Wife Lungs Slice (夫妻肺片)

Stir-fried Spicy Diced Chicken (辣子鸡)， this dish is definitely not for the fainthearted, not only that it is very spicy, it also will numb your tongue. But the spicier it gets the more I want to eat it. It must be my Endorphin acting up.

Stir-fried Spicy Diced Chicken (辣子鸡)

It's time to watch the chef perform. Slicing the Peking duck. To be honest, this is the first time I eat Peking.

The duck is sliced thinly with a bit of meat sticking to the duck skin. Wrap it with the rice flour wrapper with cucumber and spring onion slice. Put in a bit of the special sweet sauce. Not too bad. The rest of the duck is then taken back into the kitchen to be used for other dishes.

While waiting for that, let's move on to other dishes first. Time to cleanse the intestines with some green. Fatt Choy Hou Shi (发财好事), which actually is fatt choy (hair vege?) and dried oyster. Nothing to shout about.

Here it is, the rest of the duck meat are diced and stir-fried. Wrap it with lettuce to eat. This is quite nice.

Hong Kong Kailan in double boiled broth is a good way to balance things out with the meat I ate. I recommend this dish, it's very good.

Coincidentally Singapore Chingay 2011 is on going, so there's fireworks.

What better to end this delightful dinner with Tao Fu Fah, the name of this restaurant is named after Dou Hua, so this must be good. Yes, it is good.

Don't ask me the price because I couldn't afford it :P

P.S. There's also a branch in Malaysia in Park Royal Hotel. So, if you are interested but don't want to travel so far to Singapore, then it is a good option.

Address:

Si Chuan Dou Hua 四川豆花饭莊
TOP of UOB Plaza
80 Raffles Place, #60-01 UOB Plaza 1,
Singapore 048624
Tel: (65) 6535 6006
Fax: (65) 6534 5875

Opening hours:
Lunch : 11.30am - 2.30pm
High Tea : 2.30pm - 6.00pm
Dinner : 6.30pm - 10.30pm


Parkroyal on Beach Road
7500 Beach Road, Singapore 199591
Tel: (65) 6505 5722
Fax: (65) 6298 0716

Opening hours:
Lunch : 11.30am - 2.30pm
High Tea : 2.30pm - 6.00pm
Dinner : 6.30pm - 10.30pm


Malaysia

Parkroyal Kuala Lumpur
Jalan Sultan Ismail, 50250 Kuala Lumpur, Malaysia
Tel: (603) 2782 8303
Fax: (603) 2145 2352

Opening hours:
Lunch: 11.30am –2.30pm
Dinner: 6.30pm –10.30pm