09 September, 2012

Mooncakes at Si Chuan Dou Hua (四川豆花饭庄) @ Park Royal Kuala Lumpur, KL

Back to the warm Mid-Autumn Festival of the year again, Si Chuan Dou Hua Chinese Restaurant spoils you with 6 irresistible choices of delectable mooncakes. My first thought was, "Only 6 flavours? Hmm..." 

But as soon as I have tried their special creations by Chef Chew Chee Kuong, I know even only 1 flavour is enough to make my mouth waters. You will know why as you continue reading...

 #1 Baked White Lotus Paste with Bird’s Nest @ RM62.50++
 (金窝酥白莲燕窝月饼) 

Back by popular demand, the exotic bird's nest mooncake takes centre stage this year. It features premium Bird's Nest filling, wrapped in a traditional thin baked skin. Every mouthful is satisfied with smooth, slimy shredded bird's nest! The paste is so much softer, making a delicate piece of treasure to enjoy. 

#2 Savoury White Lotus with Shrimp Sambal @ RM21++
 (马来占白莲蓉月饼) 

Those who prefer savoury mooncake can opt for the White Lotus with Shrimp Sambal that has minimal sugar added. It is interpreted with just the right measure of belacan to obtain that quinessential sambal character. A truly Malaysian taste! 

#3 Charcoal Infused Mocha Milk Tea @ RM21++
 (炭烧奶茶摩卡莲蓉月饼) 

Moving on we have something great for coffee lover. I love the crunchy biting texture provided by the charcoal-infused baked skin, along with deeply rich milk tea flavour without overshadowing the lightly sweet mocha. Coffee lover like me simply couldn't resist this!

#4 Lotus Paste with Single Yolk @ RM20++
(单黄莲蓉月饼)

Back to the perennial flavours, they have smooth, premium lotus paste and egg yolk which is equally remarkable. Unlike many that I've sampled, the lotus paste here has a stronger aroma and softer texture. Definitely one of the freshest baked mooncakes I've enjoyed.

#5 Pandan with Single Yolk @ RM21++
(翡翠单黄月饼)


Going slightly lower on the sugar level is the fragrant pandan paste with salted egg yolk. It is commonly available but not many can produce good ones. Here they have an exceptionally strong aroma of pandan, with perfect balance of sweet and savoury tastes. I can assure you that the pandan mooncake passes with flying colours!

#6 Low Sugar White Lotus with Single Yolk @ RM23++
(低糖白莲单黄月饼)


Targeted at the health conscious, you may opt for the less sweet version of mooncake. I find the paste just right, not sweet at all and complements well with the skin. 


Being a pork-free establishment that serves authentic Sichuan and Cantonese cuisines as well as seafood and dim sum specialties, Si Chuan Dou Hua prepares us a memorable dinner at one of their private dining rooms. 

Dining with a dash of drama is enjoyable. If you're lucky, you'd be delighted with the fine art of serving tea with metre-long spout kettle. I wonder how the tea master does that!

#7 Sichuan Hot and Sour Soup @ RM20 each
(四川酸辣汤)


To start off with something light, we warm our stomach with the thick Szechuan broth stuffed with crabmeat and jellyfish, then garnished with spring onions and beansprouts. The soup does have the 'kick', but the spiciness is not overpowering and the meat's sweetness can be appreciated. 

#8 Chilled Chicken in Spicy Bean Paste @ RM28 (S) / RM38 (M)
 (重庆口水鸡)

Among the many spectacular main courses, the cold chicken is the jewel in the crown. Being a traditional Szechuan cuisine, it is all about authentic flavours with numbing sensation in the meat dishes. Each fluffy slice of chicken is well-suffused into the hot peppercorn sauce, creating numbness on my lips along with the spicy savoury taste.

 #9 Thai-Styled Steamed Fish
(Price Unavailable)

A close second is the steamed seabass topped with garlic and lemongrass. The accompanying sauce is a more pedestrian, but alluringly tasty light soy base. The lovely flaky fish is juicy and stuffed with garlic, served with a piquant lime light, this is a celebration of the vivid Thai flavours and I'd return just for this fab fish!

#10 Fried Butter Prawn @ RM60 (S) / RM90 (M)
(奶油虾球)

Also recommended, the butter milk prawns that's been deep-fried to bouncy, fragrant perfection. Coated   with a creamy spicy and sweet sauce, the fresh prawn balls were crisp and rich in flavours. 

 #11 Stir-Fried French Bean with Minced Garlic @ RM28 (S) / RM38 (M)
(干煸四季豆)

 #12 Boiled Sliced Beef in Sichuan Pepper Sauce @ RM52 (S) / RM72 (M)
(水煮牛肉片)

The boiled sliced beef is an amazing dish, as I take in the thinly sliced layers of meat while it exudes a truly spicy and sourish flavour with a well-controlled amount of oil. Despite of the numbness it causes to my lips, I happily flood my bowl of steamed rice with the spicy savoury sauce.

#13 Home-Made Fine Bean Curd with Wolfberry @ RM8 each
(枸子甜豆花)

I'd surely want to try the eponymous Dou Hua ("Tau Fu Fah") as the extremely soft and smooth dessert is easy to sink into and melts in the mouth, leaving a moist sweet note with healthy wolfberry sugar syrup. The namesake dish is on almost every table- clearly a favourite!


Mid-Autumn Festival @ Si Chuan Dou Hua
Duration: 27 August until 30 September 2012
From RM20++ to RM62.50++ per piece 
Clique, UOB, Standard Chartered, Hong Leong and CIMB cardmembers enjoy exclusive discounts.
 Call 603-2782 8303 for enquiries and bookings or visit Si Chuan Dou Hua Restaurant to place your orders.


Verdict:
1. In terms of taste and quality, I'm totally smitten. No complaints at all :)
2. Recommended: Baked White Lotus Paste with Bird’s Nest Mooncake, Charcoal Infused Mocha Milk Tea Mooncake, Chilled Chicken in Spicy Bean Paste and  Home-Made Fine Bean Curd with Wolfberry
3. Pricewise, you'll be satisfied with the fresh, creative & delectable dishes for the price you pay.


Si Chuan Dou Hua Chinese Restaurant 
1st Floor
PARKROYAL Kuala Lumpur
Jalan Sultan Ismail,
50250 Kuala Lumpur.
Contact: 603-2147 0088
Fax: 603-2147 0099
Email: douhua.prkul@parkroyalhotels.com
Website:
www.parkroyalhotels.com
www.sichuandouhua.com
Facebook: fb.com/Parkroyalkualalumpur

Business Hours
Lunch: 12noon - 2.30pm
Dinner: 6.30pm - 10.30 pm

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