Si Chuan Dou Hua à la carte buffet of 100 Dishes in 25 Sichuan Flavours at PARKROYAL on Beach Road

The ‘100 Sichuan Delights, 1 Gastronomic Feast (一菜一格,百菜百味)‘ promotion is back again for the third consecutive year at Si Chuan Dou Hua, PARKROYAL on Beach Road.  A highly-sought after a la carte buffet, ravenous diners can look forward to an amazing smorgasbord of 100 Sichuan dishes featured in 25 kinds of Sichuan flavours, all presented in tasting portions for the ultimate enjoyment.

Helmed by executive Sichuan chef Zeng Feng and team, savour the authenticity behind each Sichuan dish, prepared with ingredients such as Chili Oil, Dried Chilli, Peppercorn, Garlic, Bean Paste and Vinegar. We also learnt from the chef that a tweak in the ratio will result in a wholly different flavour profile too.

A cooking demonstration by executive chef Zeng Feng

At the same time, diners can pair the meal with a whisky tray flight at an additional $30. The Auchentoshan Whisky Flight Trilogy consists of the Auchentoshan Three Wood, Auchentoshan 12 Years Old and Auchentoshan 18 Years Old.


100 dishes (or 105 to be exact, including five desserts) may sound daunting but rest assured each portion will be just nice. Gather a minimum of four friends and/or family members and you will soon find yourself checking off the boxes on the ordering form unrestrained.

The menu is thoughtfully split into the sauces used in the dishes which carry a range of seafood and meat.

Highlights exclusive to this year include the Monkey’s Head Mushroom with Garlic and Chilli Sauce, which blew my mind away with its firm meaty texture coupled with a light crisp surface, and Taro and Mushroom with Sweet Bean Sauce. 

One favourite of mine was the Scallops with Chilli Oil – translucent bouncy surface that burst with succulency, a taste of brininess and not as expectedly spicy.

For those who love it spicy, the Spiced Beef Tripe in Chilli Sauce and Mini Octopus with Exotic Sichuan Sauce will leave a numbing lingering on the tongue. There is also the Dried Bean Curd, Diced Cod Fish or Prawn Crackers fried with Sichuan Minced Pepper. Sounds like a good appetizer to go along with some booze too!

Fans of offals could have a share of the Sliced Pig’s Kidney in Garlic and Chilli Sauce and Marinated Sliced Pork in Chinese Rice Wine. 

Taking a break from the heavier dishes, the Pork Ribs in Sweet and Sour Sauce and Chilled Diced Chicken with Plum and Sichuan Pepper boast sweeter profiles while the lychee flavour from the Stir Fried Sliced Fish with Vinegar and Ginger Sauce was sweet and vinegary.

Don’t miss out on the greens, the Stir Fried French Beans with Minced Meat, which was delightfully crunchy.

What’s dining in a Sichuan restaurant without having their noodles! The Noodles in Spicy Minced Meat Sauce and Sichuan Noodles in Onion Sauce were QQ, one bite deliciousness, especially the later which was refreshing on the palate.

Round off the meal with desserts such as the chewy Red Bean Paste Glutinous Rice Ball, Crispy Sesame Glutinous Rice Ball and Honey Glazed Sliced Lotus and more.

The most memorable dish was the Dou Hua (beancurd) in Mala Soup. Instead of the usual soya beancurd we eat with sweet syrup, Si Chuan Dou Hua upped the game with the infusion of mala, a numbingly spicy and tangy soup, to the smooth silky beancurd. We had this served for desserts.


100 Sichuan Delights, 1 Gastronomic Feast

15th Sep to 31st Dec 2018

$58++ per adult

$29++ per child

Available daily for lunch and dinner

Top up $30 for the Auchentoshan Whisky Flight Trilogy


Si Chuan Dou Hua 

7500 Beach Road, PARKROYAL on Beach Road, Singapore 199591

Tel: +65 6505 5722


Lunch : 11.30am – 2.30pm

High Tea : 2.30pm – 6.00pm

Dinner : 6.30pm – 10.30pm



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