Si Chuan Dou Hua ; a nice place for dining where this round the restaurant is featuring their dum sum offering which will kick off on early November 2014. Well, we are honored to witness the Master Dim Sum Chef Peng Yi Chun where he showcase the live dazzling technique of knife shredding noodles.
This round, we had a class of how to make the lovely Si Chuan delights which I will share the recipe later on. Our meals are indeed impressive with the variety of hot and spicy temptations which it is indeed giving us a kick.
We started with the Pan-fried Pancake with Chicken Floss where the crispy done pancake is filled with the chicken floss filling in it where every mouthful is amazingly fragrant. The crispy outer layer with the delicious filling.The taste is simply divine with the fragrant toast of sesame in it.
Comes next is the Steamed Chives Dumpling, served beautifully in the dim sum basket. The Steamed Chives Dumpling comes with the translucent skin and also the generous fillings of prawns in it. Each bites comes awesomely good with the savory and the taste comes better when you made your dipping of the Sichuan Dou Hua’s own special Sichuan Chili Oil sauce.
Next is the Minced Chicken Dumpling Wrapped in Banana Leaf which comes awesomely creative. The emerald green dumplings is filled with the fragrant blend and the dumpling is wrapped them in the flavoured minced chicken which is rather unique. I love the chewy texture of the dumpling itself and inside with the flavourful minced chicken. It is indeed a divine!
One of the dish which is taught in the dim sum master class, we had the lovely Pan Fried Carrot Cake with Dried Scallop. The Carrot Cake is well sliced and it is being pan fried with the high heat before serving. Leaving the soft texture in the inside while at the outside would be crispy. Topped on top is the XO Sauce which compliments well with the delicious Carrot Cake which is served on our table.
Not just that, the Pan fried Minced Chicken Dumpling with Chives which is served is filled with the thin layered of flour batter and it is lightlypan fried till it turns to the crunchy temptations which indeed mels in the mouth.
This is amazingly good ! For a kick of spiciness, we had the Boiled Mince Chicken with Hot and Sour Sauce. The dumpling comes awesomely delicious with the overwhelming spicness in it. The dumpling was immersed in the pipping hot and sour sauce which absorbing the spiciness in it. The dumpling is just as good as it is and I love the spicy blend of the delights which I would give two thumbs up on this. It is a good recommendation for those who love the kick of spiciness.
As for the Steamed Glutinous Rice with Dried Shrimp Wrapped With Yam, the taste is amazingly lovely. The fragrant of the dried shimps combination of the yam is such an indulgence and I am almost complete with such a delighting food here.
Coming next is a lovely delight for a spicy lover like me. The Minced Chicken Dumpling in Chili Oil is completely soaked with the chili oil and the dim sum dish comes absolutely delicious where each mouthful comes flavourful but also addictive.The dish is spicy and well done but the aftertaste numbing is something which give a huge satisfaction.
For those who are looking for some dishes or vegetables to accompany your dim sum, try their Stir fried French Beans with Minced Garlic provide with the mild and garlic taste in it. A hearty bowl of rice would makes a good combination together with it.
Braised Eggplant with Garlic and Chili comes deliciously good and it is well done with the light spiciness in it. The eggplant braised till the soft texture but the moisture of the eggplant is still maintained. Lovely.
As for the Steamed Glutinous Rice Ball with Purple Sweet Potato Paste; the presentation is simply unique. Presented with a sweet presentation, the sweet potato [aste amazingly lovely with the sticky and chewy texture and inside comes wit the sweet potato filling which is simply good. Nice.
Ended our Saturday Dim Sum feast with the delicious signature Home Made Fine Bean Curd with Wolfberry. The silky bean curd topped with the sweet wolf berry syrup comes awesomely good and delicious and it is indeed making a sweet note after a heavy meal.
Priced at RM58 nett per person, the Dim Sum Feast is available for lunch from 12noon to 2.30pm from Mondays to Fridays, and for brunch from 10am to 2.30pm on Saturdays and Sundays. Special savings apply for selected bank cardmembers. For dining reservations or enquiries do contact Si Chuan Dou Hua Restaurant, Parkroyal KL at 03-21470088
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