Si Chuan Dou Hua’s Executive Chef Leung Wing Cheung commemorates his 12th milestone with a grand promotional menu at PARKROYAL on Kitchener Road

Poached Giant Garoupa Fillet with Luffa Melon in Fish Stock

CONTENT: Yiew Kai Jie

Since 2011, Executive Chef Leung Wing Cheung has been keeping families and his loyal customers satisfied with his range of dishes inspired by his hometown of Guangdong, China! As he celebrates his 12 year milestone leading the kitchen at Si Chuan Dou Hua at PARKROYAL on Kitchener Road. To celebrate the joyous occasion, the restaurant has launched A Classic Feast menu showcasing 12 different 12 rare and vintage Cantonese and Sichuan dishes from Chef Leung’s storied repertoire that spans over 45 years of culinary experience.

The 12 dishes ($33 each) encompass the quintessence of Chinese cooking philosophy where five flavours (sweet, salty, sour, bitter, and bitter) form the medley of dishes that are perfect for communal dining with friends and families! They were also commonly found on restaurant menus in the 1970s-1980s, during Chef Leung’s early days as a Chinese cook, but have become increasingly rare due to the time-consuming and tedious preparation needed.

Here are the dishes that are a must-order on his new menu:

Wok-Fried Squid Stuffed with Prawn Paste, Bi Feng Tang Style

The Wok-Fried Squid Stuffed with Prawn Paste in Bi Feng Tang Style is a reinterpretation of a traditional har gao but uses the shape of the squid as its outer shell. The stuffing adds an extra layer of savory goodness to the dish that elevates its taste profile to new heights. Once fried, the squid is topped with a generous helping of rice crackers, shrimp, and garlic that not only enhances its flavor but also adds a delightful crunch to every bite. The crispy texture of the squid, combined with the rice crackers and shrimp, creates a delectable contrast that is both satisfying and delicious.

The Stewed Seafood with Assorted Vegetables and Crystal Vermicelli is a dish that epitomizes the essence of a family-style meal. It is an all-in-one casserole that brings together an array of ingredients, reminiscent of regal one-pot-stews that were typically reserved for special occasions but are now available for everyday enjoyment.

The dish features a delightful mix of fragrant dried shrimp, fish beancurd, squid, and broccoli that have been slow-cooked to perfection. The Chinese luffa used to sweeten the stew adds an extra layer of complexity to the dish, making it both nutritious and delicious. The crystal vermicelli used in the dish offers a delicate texture that complements the seafood and vegetables perfectly.

Slow-Cooked Roast Duck with Sea Cucumber and Shrimp Roe

Indulgence reaches new heights with the Slow-Cooked Roast Duck with Sea Cucumber and Shrimp Roe, a luxurious dish that has graced the menus of the elite for centuries. This claypot masterpiece is a testament to the culinary skills of the past, where dishes like this were a rarity due to the extensive effort required to perfect them.

This dish is an exquisite treat for the senses, featuring the succulent flavor of duck that has been slow-cooked to perfection. The slow cooked duck is basted with a meticulously prepared gravy that is sweetened with premium seafood, including sea cucumber and shrimp roe. This combination of ingredients not only enhances the flavor of the duck but also imparts a rich nutrient profile that elevates its nutritional value.

The Poached Giant Garoupa Fillet with Luffa Melon in Fish Stock is a seafood lover’s dream come true. The dish is a testament to the art of slow-cooking, with the broth having been simmered for long hours with fish bones and meat to infuse it with a delectable sweetness that is second to none. The addition of luffa melon slices adds a fresh and crisp dimension to the dish, intensifying its flavor while adding a nutritious touch.

Boiled Sliced Venison with Spicy Chilli Sauce

Experience bold and unforgettable flavors with the Boiled Sliced Venison with Spicy Chilli Sauce cooked with Chef Leung’s authentic Si Chuan recipe passed down from his childhood. The dish features a leaner cut of venison, preferred by Chinese socialites in the 80s for its low fat, low calorie, and high nutritional content, all while offering a silky texture that melts in the mouth. The venison is first boiled to perfection, then coated in the signature spicy chilli sauce, with celtuce, leek, and beansprouts added to balance and tone down the heat, giving the taste buds an unforgettable and unique experience!

The other dishes on the menu include the Sauteed Minced Fish with Celery, Honeypeas, Celtuce and Bell Pepper, Pan-Fried Minced Pork with Salted Fish, Steamed Kampong Chicken with Fragant Scallion Oil, Poached Tianjin Cabbage topped with Dried Shrimps and Conpoy in Superior Stock, Sauteed Egg with Kurobuta Honey Pork, Pan-Fried Tofu stuffed with Minced Fish Paste in X.O Sauce and lastly Wok-fried Rice Noodles with Sliced Wagyu Beef and Bitter Gourd.

From now until 31st May 2023, diners are eligible to a Buy-3-Free-1/Buy-6-Free-2 promotion with any orders from Chef Leung’s 12th Anniversary menu. All 12 dishes are priced at an exclusive S$33 per dish.

[Promo Poster] BUY 3 FREE 1 Chef Leung's 12th Anniversary Menu

Additionally, guests will enjoy 30% off ONE of the below signature dishes when you purchase the Buy-3-Free-1/Buy-6-Free-2 promotion from Chef Leung’s 12th Anniversary menu:

  • Signature Roast Duck with Truffle Sauce 金奖松露烤烧鸭(U.P. Half S$68, Whole S$128)
  • Double-boiled Soup of The Day 时日例汤 (U.P S$30)
  •  Signature Bean Curd Medley 招牌豆中之重 (U.P. S$28)
  • Signature Claypot Rice with Waxed Meat 招牌腊味砂煲饭 (U.P. S$36)

Si Chuan Dou Hua Restaurant-Kitchener Road
181 Kitchener Rd, Level 3, Singapore 208533

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