‘100 Sichuan Delights, 1 Gastronomic Feast’ Back for Its Fourth Edition

Back for its fourth consecutive year, this sumptuous and exhaustive extravaganza will expand your palate on the world of Sichuan cuisine at Si Chuan Dou Hua Restaurant at PARKROYAL on Beach Road.

2019-07-09 18:13:11 2019-07-10 02:41:09

Sichuan food is more than ‘Mala’, more than just the red, red dishes and chilli oils. The popular ‘100 Sichuan Delights, 1 Gastronomic Feast’ à la carte buffet showcases 26 authentic Sichuan flavour profiles spread across 102 carefully crafted dishes. From now to 30 September 2019 at PARKROYAL on Beach Road, diners can enjoy a complimentary glass of sake that pairs perfectly with the array of dishes offered.

This promotional menu is the brainchild of Executive Sichuan Chef Zeng Feng and it was born from his wish to showcase multiple facets of Sichuan cuisine beyond the highly popularised ‘Mala’ flavour. “It is important to retain traditional flavours as they represent the Sichuan culture and are characteristic of the cuisine,” he asserts. Some lesser known, yet equally delicious flavours include the nutty Sesame and Pepper Sauce and the fragrant but mildly numbing Sichuan Minced Pepper and Spring Onion Sauce – one that is distinctive in the characteristically greener colour profile and is both refreshing and absolutely delectable.

The sweeter flavours of Sichuan cuisine are almost never seen in our local restaurants – or at least they aren’t advertised or known – but Executive Chef Zeng Feng proudly tables a number of these dishes. One of them that you must try would be the unique Steamed Pork Belly in Sweet Sauce. This traditional Sichuan dish is made by intricately wrapping red bean paste with thinly sliced pork belly, resulting in a pleasantly sweet dish.

This year’s edition also sees the addition of Fresh Pepper and Preserved chilli dishes. What makes this flavour special is how green preserved chilli is used instead of fresh red chilli. Dishes made this way have an appetising flavour that is simultaneously spicy and sour. Look forward to some traditional Sichuan favourites like the Pork Knuckle with Fresh Chilli and Marinated Chicken Feet with Preserved Chili.

Executive Chef Zeng Feng has created 20 new dishes for the menu this year, and about 30% of the menu is non-spicy. Yes, Sichuan cuisine is more than just red-hot chilli in oil. There is also the medley of sweet, salty and sour delicacies to equally stimulate your taste buds. Some of our favourite dishes are the Fresh Scallops in Sichuan Pepper Sauce, Chilled Sliced Radish in Sweet and Sour Sauce (a wonderful dish to counter the spiciness of some of the other plates), Diced Chicken with Dried Chilli and Cashew Nuts and the ‘Mala’ Beancurd.

With a minimum of four to dine, the buffet is priced at S60++/adult and $30++/child; available daily for both lunch and dinner.

UOB Cardmembers enjoy a ‘one dines free’ promotion with three paying adults on the à la carte buffet.

Visit for more information.


Si Chuan Dou Hua Restaurant at PARKROYAL on Beach Road

7500 Beach Road, Singapore 199591

Tel: 6505 5722

Observant and mostly impartial, Joshua has an uncanny predilection for an appreciation of things. This English student yearns to see the coffee story told to people, more than just pretty cafes and tulips. His favourite quote: “Lorem ipsum dolor sit amet…”