From 1 May to 30 June, Chinese Chef Foong Koon Sang and his experienced team will be preparing ‘Sizzling Hot Plates’ dishes to add to your sumptuous dining variety at Si Chuan Dou Hua.
For meat selections, the Minced Chicken with Bean Curd is a Cantonese dish of fried minced chicken and mushroom mixed with oyster sauce and poured on the bean curd. The Marinated Spicy Beef requires preparation of frying the sliced beef until it is tender, adding spring onions, chilli powder and soy sauce at the same time . For a Sichuan experience, the Sichuan Barbecued Chicken are chicken skewers prepared with green and red chillies, onions and Sichuan bean paste. The dishes are priced from RM35 nett.
For a seafood preference, relish the Sichuan Spicy Squid, a fried squid dish with Sichuan chilli powder and onions. The Nyonya Stir-fried Fish Fillet consists of fried garoupa fillet in Nyonya sauce with ladies’ fingers and shredded onions. These dishes are priced at RM50 nett. For a vegetarian choice, the Braised Eggplant with Garlic and Chilli Sauce complementsa bowl of steamed rice as it will enhance its distinctive flavour.
The dining experience at Si Chuan Dou Hua Restaurant is made memorable by the Tea Connoisseur who presents the humble act of tea art. With a metre-long nose bronze tea kettle, he combines the skills of Chinese martial arts, dance and gymnastics to perform elegant tea-pouring moves.
Dining hours: Lunch – 12:00 noon to 2:30pm
Dinner – 6:30pm to 10:30pm
For dining reservations or enquiries, please call Si Chuan Dou Hua Restaurant at:
PARKROYAL Kuala Lumpur
Jalan Sultan Ismail
50250 Kuala Lumpur
03 2147 0088
[email protected]