the group decided on trying sichuandouhua after we dropped the plan to try Esquina’s S$95 tasting menu on a friday 12.7.2013. we picked the S$288 6pax suckling pig 8-course menu, with 20% added discount using UOB card. the very delicious dinner came up to only S$46pax nett. 🙂
i had never been to this sichuandouhua at Parkroyal Kitchener. it had a very pleasant, classy, slightly understated ambience, but it was just <50% full on a friday night.
the 1/2 suckling pig for 6pax (whole for 10pax) appeared bigger than the ones we usually had. it was the片皮 style eaten with cucumber, sweet sauce & chinese crepe, and comprised 4 eats including for steaming red garoupa, deep-fried & porridge afterwards.
the double-boiled kampung chicken soup with conpoy (dried scallop) & cordyceps flowers was excellent, very sweet & tasty goodness. 🙂
the 避风塘prawns in XO sauce with garlic & almond flakes was very good too, a welcomed variation of the usual cereal prawns. 🙂
next we had a red garoupa shunde style. fish was very good. it was like teochew style with lots of tofu strips & steamed with suckling pig neck replacing the usual belly pork (didn’t see much diff there!).
next we had a spinach tofu (similar to Tunglok’s 三层楼) with diced abalone & seafood. great dish! 🙂
the next eat for the suckling pig was a deep-fried (椒盐) meat. i liked it though i agreed with 1 friend that it might be even better to just chop up & eat the meat. 🙂
the last before dessert was a porridge again using the suckling pig meat & bones…this was once again an excellent tasting dish-very smooth porridge & very sweet. 🙂
we ended with the signature douhua with wolfberries, and it was good. very smooth indeed!
according to 1 friend, this menu was popular when they introduced last year so they decided to repeat this year. we checked with the service personnel & they confirmed that was so & the current promotion would end Jul2013.
i think it was a truly excellent meal for the quality & quantity of food at this price. 🙂