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