CNY Yee Sang Menu @ Park Royal Kuala Lumpur

Celebrating the prosperous Year of Horse at the award-winning Chinese restaurant at Park Royal Hotel Kuala Lumpur, this year Si Chuan Dou Hua offers 6 set menus for table of 2,4, 6 or 10.

As an early celebration for this festive season, Si Chuan Dou Hua prepared us a memorable dinner at one of their private dining rooms, putting together a bountiful feast of symbolic dishes expertly crafted by a team of talented chefs led by Chinese Sous Chef Sim Nin Looi.

Picture taken during my previous visit at Si Chuan Dou Hua.

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!

Signature Eight Treasure Tea

#1 Tropical Fruits Yee Sang

鲜果鱼生

Yee Sang delights are available as early as 2 weeks before Chinese New Year. Toss to prosperity with the refreshing Tropical Fruits Yee Sang, which is colorful with kiwi, dragon fruit, strawberry, mango, apple and pomelo. Yee Sang comes in various side orders including Abalone, Shark's Fin, Jellyfish, Pacific Clam, Scallop Skirt, Tuna, Salmon, Soft Shell Crab, etc) that are available for both dine-in and take-away. 

This year, unlike many Yee Sang out there, here you can choose your favourite specially concocted Sour Plum Sauce! You can choose among sour plum sauce enhanced with fruity flavour, spicy plum sauce with mango or back-to-basic traditional sour plum sauce. Each type is distinctive in flavour, definitely leaving a memorable taste on the palate.

The setting of the restaurant focused on a contemporary approach, yet keeping its Chinese essence. If you plan to try more than just the Chinese New Year item, I'd recommend some dim sum and Szechuan dishes! 

#2 Braised Coral Shark's Fin with Crab Meat, Bamboo Piths and Dry Scallop

红烧竹笙干贝勾翅

Next up was a hearty shark's fin soup with loads of oceanic goodness in it. The nutritious soup, which was slow-boiled into thick consistency, had generous amount of dried scallops in it. Simply satisfying!

#3 Deep-fried Cod Fish with Pomelo Sauce

杨枝鲈鱼

The fish came with a very crispy skin and was not ladened with too much oil. Pomelo sauce was a welcome change from the usual soy sauce, leading to a refreshing taste on the fresh oceanic piece. 

#4 Traditional Chef's Specialty Smoked Farm Chicken

古法烟口水鸡

New item on the menu, the smoked farm chicken exuded heavy smokiness upon being served hot from the kitchen. Thinking that the smell was too pungent, I was surprised that the chicken tasted extremely good! Fluffy and sweet on the flesh, it would appeal to fans of this particular poultry.

#5 Sauteed Fresh Water Prawns with Butter and Corn Flakes

麦香明虾球

Another notable dish was the butter milk prawns that had been deep-fried to bouncy, fragrant perfection. The corn flakes, which were finely grounded for the prawn coating, gave the fresh prawns a more crispy bite.

#6 Braised Sea Cucumber, Black Mushroom, Dried Oyster and Black Moss with Greens 

海参发菜冬菇时蔬

Also served during the meal was the symbolic dish of wealth and prosperity. It seems like a must-have item in every Chinese New Year set menu, therefore I have no complaints for this.

#7 Sichuan Dan Dan Noodles with Scallop
带子担担麵

For those who do not enjoy rice as their staple, you may opt for the individual portion of the signature Szechuan Dan Dan noodles crowned with minced meat, vege and large piece of scallop. The soup was more savoury and spicy, so don't be deceived by the name of the dish!

#8 Steamed “Nian Gao" with Coconut Flakes
椰丝蒸年糕

Putting a sweet endnote to the sumptuous dinner, one could devour the thinly sliced steamed glutinuos rice cake, which were lightly coated with coconut flakes. It tasted amazingly light yet sweet enough to satisfy me. 

Chinese New Year 2014 @ Si Chuan Dou Hua

Duration: 13 January until 14 February 2014

Auspicious Blessing: RM150 NETT per person (Min. 2 pax)
Blissful Happiness: RM195 NETT per person (Min. 2 pax)
Happy & Prosperous: RM750 NETT per table of 4
Smiles of Fortune: RM1088 NETT per table of 6
Golden Prosperity: RM1958 NETT per table of 10
Bountiful Wealth: RM2300 NETT per table of 10

[SPECIAL] Chinese New Year Hi-Tea:
31 Jan and 1 Feb 2014 (12.30pm - 4.00pm)

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Enjoy 20% savings when you make full payment for a reservation by 15 January.

 Call 603-2147 0088 or email douhua.prkul@parkroyalhotels.com for enquiries and reservations.

Verdict:

1. In terms of taste and quality, I'm totally smitten but it'd be great if the portion could be more generous. 

2. Recommended: Tropical Fruits Yee Sang, Sichuan Dan Dan Noodles with Scallop

3. Pricewise, you'll be satisfied with the fresh, creative & delectable dishes during the festive season!


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

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

Qing Palace Chinese Restaurant (满殿中菜馆) @ Pulai Springs Resort

During my wonderful trip to Pulai Springs Resort, Johor, the most memorable meal there took place at an oriental Muslim Chinese restaurant named Qing Palace. 

Stepping into the restaurant reminds me of the Forbidden City of China, as I was welcomed with exquisite interiors that echo the grandness of an ancient imperial dining hall. 

Look at the waiting area of the restaurant, I'm fascinated with the myriad arrays of genuine antique furnishing, carvings and silk lanterns. And I saw a couple doing a wedding photoshooting right inside this Chinese restaurant, bet they can save $ from flying to China :P

Famed for its Szechuan cuisine, the restaurant was quite crowded during the Sunday night although it can fit up to 200 people. In fact, it is popular among the Muslims for its top quality Chinese fare. 

#1 Signature Szechuan Hot and Sour Pot (四川酸辣豆腐汤) 

My delightful gastronomic journey started off with a simmering broth of Szechuan soup stuffed with chunks of tofu and shiitake mushrooms. It opens up my palate with the spicy aroma and sharp sourness. Its consistency is comparable to shark fins soup but this is just nice; neither too gooey nor sticky.

#2 Signature Szechuan Camphor And Tea Smoked Duck (四川樟茶鸭配馒头)

The first dish has raised my expectation for the next, and this appears to be as fulfilling too. The signature duck is the most remarkable dish among all, with a bacony smokiness between the layers of thin crispy skin and fatty tender meat. 

Cut open the deep-fried Chinese bun and slip in a slice of tender smoked duck smothered in thick sweet sauce, and I get to enjoy the sandwich-like savoury bits! 

#3 Indonesian-Styled Curry Fish (印尼咖喱鱼)

The simple taste and preparation do not overshadow the firmness and sweetness of the flesh, but at the same time ingredients such as Tau Fu Pok, assorted beans, and tomatoes help enhance the thick curry further. 

#4 Stir Fried Dried Chilies Prawns with Crispy Dough Stick & Cashew Nuts (宫保虾球)

When the prawns arrive on the table, I'm overjoyed because again, it is hassle-free as the shell has been removed. The savoury sweet prawns is perfectly matched with slightly spicy sauce.

#5 Hainan-Styled Stewed Mutton Soup

Master Chef Lim Meng Chong and his team has specially prepared the slow-boiled broth which I enjoy the deep flavours of spices with dried soya sheets and crunchy moke yee fungus. The local grass-fed mutton gives a very tender texture, and tasty in overall.

#6 Long Beans with Minced Chicken (肉碎炒长豆)

The stir-fried vegetables gives a total contrast to the fiery Szechuan dishes, as it soothes our stomach yet very palatable.

#7 Chilled Sago with Ice Cream 

Putting a sweet endnote to the sumptuous dinner, the chilled dessert with crunchy jellies and two generous scoops of vanilla ice cream is just nice as I sink my teeth in them. 

Qing Palace has indeed opens up a whole new way of enjoying authentic Szechuan fare in a fine dining environment. The dinner is a very satisfying one, and I wouldn't be surprised if I come back for more!

Verdict:
1. Personally, I'd rate 5/5 for the ambiance, taste, service and presentation.
2. Recommended: Hot and Sour Pot & Szechuan Camphor And Tea Smoked Duck 
3. Very suitable for family reunions, special occasions and wedding banquets.

Qing Palace 
Pulai Springs Resort
20km Jalan Pontian Lama, 
81110 Pulai,
Johor, Malaysia. 
Contact: 607-521 2121 
Fax: 607-521 1818 
Email: enquiry@pulaisprings.com 
Operating Hours: 
Weekdays: 12.00noon - 3pm & 6.30pm - 10.00pm
Weekends: 12.00noon - 3pm & 6.00pm - 10.00pm 

Note: This is a sponsored trip by Pulai Group.