6 of us had dinner at sichuan douhua, belated birthday celebration for PK, on 23.10.2017. ^^
i had this sumptuous flambe suckling pig feast quite many years back.
it was still as good. feast menu is until 31.10.2017. there is a 20% discount on UOB cards. 🙂
the roasted suckling pig was flamed another time by the server. 🙂
roasted suckling was good. not sure the final flaming made any difference at all, but it was a fun presentation.
this the 片皮 style which is just skin eaten with pancake & sauce, NOT the 南乳 style where the skin is taken together with the meat.
of the 2, i prefer the 南乳 style. for here though the meat was reserved fr second eat, as a soup. and that was very, very good, so this style was fine with me today…lol! ^^
there were 5 sauces – black garlic (very good), traditional, and 3 other sauces.
the suckling was good, and the sauces too, especially black garlic.
there was a choice of soup.
WT picked the shredded lobster, abalones, conpoy & chicken thick soup.
the stock was really good, very tasty. a nice soup with great ingredients!
the other choice looked equally exciting, a clear soup with good fishmaws 花胶, & spiky cucumbers (expensive!)
the sri lankan crab in signature soya bean crumb & osmanthus sauce was another delectable dish.
serving was large, crab was fresh, and teh soya bean crumbs were excellent. GY liked this crab dish. it was just slightly on the sweet side for me, too much osmanthus sauce??
overall a tasty dish. PK had the honour of finishing off the crab shell & all its treasures…
steamed soon hock was the usual that can be expected in a good restaurant.
very fresh, just the right 火候 texture. a very delicious dish.
fish was a good size for 6pax, maybe 700g.
soon hock’s meat is more fine幼 than garoupa..very nice when it was done well like this here… ^^
this tofu dish was fabulous!
didn’t know until i checked later that this their signature tofu dish, afterall they are sichaun douhua! haha! ^^
there were deepfried tofu, tau huay, some tau kee like stuff, nice sauce.
an interesting & refereshing dish, combining very good taste with various texture of ingredients.
& it came with spinach…what WM called 大力菜, remember popeye the sailor man??? :-p
the second eat for the suckling pig was another surprise dish.
it’s a 芥菜煲 claypot mustard vegetable soup, replacing the roasted belly pork with suckling pig!
the suckling pig pieces were so very tasty.
& the soup was so sweet..
a really satisfying dish! shiok! ^^
we were too full for the truffle angelhair.
the truffle flavour was excellent!
it tasted like beehoon, but the texture was the more al dente angel hair & didn’t break like beehoon, though i feel not al dente enough, not sure if it was intended to overcook a little.
it was such a huge serving, we tapao in 2 packet. WM took one & I took one, and my children had a great time walloping the pasta…they love truffle pasta.
there were 2 dessert – red bean pancake & what looked & tasted like fruit cocktail in diluted syrup! 🙂
red bean pancake was good quality, crispy (i felt a little oily) nice red bean paste. we couldn’t finish. WM brought some back. not really my kind of dessert…
this long name in the menu (because of so many fruits) felt like a fruit cocktail in diluted syrup.
it was refreshing ok, didn’t think much of it la… 🙂
WT bought a nice birthday 50% chocolate cake from chocolate origin.
it’s very good, just a bit sweeter than the excellent 70% dark chocolate cake we had the other day. when we an exquisite dinner at xiyan priavte dining which WM & J bought on 18.10.2017.
both good, i prefer the dark chocolate.
HC tried to pay WT for the cake unsuccessfully. the trick with WT is to just do it, no discussion so no fighting! lol!
we had a great, wonderful dinner, brotherly moments with OPS bros. I am sure GY enjoyed our company. ^^
Sichuan Douhua Restaurant
Lunch : 11.30am – 2.30pm
Dinner : 6.30pm – 10.30pm
today my OPS gang organised a 60th birthday dinner 六十大寿 for our bro 大哥 WT at peach garden on 9.10.2017. ^^
12pax OPS buddies attended. WM went to get the birthday cake from awefully chocolate.
peach garden @ miramar has an ongoing 50% off ala carte buffet promotion (till 30nov2017)..
so for weekdays it is S$24pax…they charge +10+3 on the full S$48 so net about S$32 include tea & towels….pretty ok la…
we ordered most things on the menu.
serving size is confusing as different for different dishes, so we checked couple times..eg above fish skin is one order, the roast pork & the one large soon hock were 2 orders…who can know all these right?
fish skin was good..slightly salty & very large serving..
there were like 5 soups? you can only order once…so we ordered the 4 bowls each of the first 3 soups.
i think the sharksfin crab meat soup (which i had) was the best, not too gluey & stock was sweet…
actually a good lie tong 例汤(say) at tunglok would be better la…
the sharksfin with shredded abalones, fishmaw not much different really, but more like the chinese wedding sort dish…
roast pork (above was 2 orders) was quite ok first round.
the second round we ordered was much better ie very good! crisp skin, tender & tasty fat & meat..
the drunken chicken had good wine flavours.
presentation though a bit poor & did not look appetising. i like to see a nicely plated breast or thigh rather than spreading them out like that…
prawn fritters were good, big & fresh & batter good too not too thick, only the wasabi mayo was overwhelming.
later my friends ordered a second serving (huge serving), but for the presence of our fully functioning CH who can black-holed anything, we would have 1/2 plate left however hard the rest of us tried (i ate a few pieces more than i wanted to).
the prawns in yuzu dressing basically same fritters as wasabi mayo prawns, much better dressing, slightly tangy…
FM liked the fried beef….not my kind of dish as very tenderised & for me, artificial..reminds me of geylang lor 9 beef horfun lor…
agreed with FM the kurobuta not nice, not smooth & marbled, and a bit porky…usually kurobuta supposed to be good…maybe i was influenced by FM… 🙂
mei cai kou rou梅菜扣肉 was pretty good by me. tender meat & good 梅菜 flavours..
WT said mine was better, the truth was that he had not tried (only tried my 东坡肉),
the poached prawns was pretty good (i think they called it indonesia style???).
i took 3 pieces, fresh, plump, sweet..
prawns are very easy to do though, any preparation, poached, fried, even just throw into instant noodles as my RI bro CL recently discovered. just don’t overcook it!
the deep fried soon hock was good, crispy & sauce was good, slightly sweet not salty & flavourful..
above 1 large soon hock i think 1kg was 2 orders! later we ordered second round & 2 came i think 600g each…
i love my pating fish, especially the oily belly part.
FM ate the head…
HH liked the pating also, like any good teochew haha! she liked braised duck, song fish head etc, quite similar to my preferences.
tofu with mushrooms was mediocre, actually quite poor-sauce not much taste, skin hard outside, not soft enough inside..
nai bai 奶白 was good..
strong beans 四季豆 also good..
egg plant fritters was a good preparation, like an appetiser though..
3 eggs spinach was competent…some OPS friend thought it was salty…ok for me but not tasty enough..
spinach noodles unique i guess, quite plain but ok nice. i took a little…
don’t have my RI bro CL here to inspire us to take all 4 dessert.
WT ordered 2 dessert x 12 bowls each..
杨枝甘露 not good restaurant standard..
ice jelly not much toppings ingredients, still refreshing.. i liked this better…
dinner for 12pax was S$380+…quite ok cannot complain la…
WM brought on the cake and we sang birthday song…HH & M brought birthday presents for WT.
had a great evening with my OPS bros & sis…
Friday & Saturday