Home » Dining Spotlights » Traditional Charcoal Roasts Promotion at Si Chuan Dou Hua
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Fans of claypot rice and suckling pig will be happy to know that Si Chuan Dou Hua at PARKROYAL on Kitchener Road is serving up charcoal-cooked claypot rice (煲仔饭) and its signature roast suckling pig.

Helmed by Executive Chef Leung Wing Chung (梁永祥), the culinary team has created six varieties of claypot rice at $18 a pot, using assorted ingredients such as the perennial favourite salted fish (咸鱼), yam (香芋), waxed meat (腊味) and frog legs (田鸡).

Executive Chef Leung Wing Chung

Executive Chef Leung Wing Chung

The claypot rice will be prepared with a traditional charcoal stove at your dining table, ensuring you a memorable dining experience. With careful control of the fire, Chef Leung slowly manoeuvres the pot to ensure the sizzling flames reach all sides of it to produce a crisp and slightly burnt rice crust – the essence of flavourful claypot rice. You can then swirl in the dark soya sauce and give the rice a good stir to complete the dish. The smoky aroma from the charcoal permeates the atmosphere, making the experience an undoubted treat for the senses.

For a truly sumptuous feast, the outlet’s signature Roast Suckling Pig ($198) – another charcoal- roasted delicacy – is a must-order. Expertly prepared under the watchful eyes of Barbecue Chef Zheng Guang Liang (郑广良), the suckling pig is grilled to a perfect finish with crackling skin.

Roast Suckling Pig

Roast Suckling Pig

From now until 31 December 2013, UOB cardmembers enjoy 50% off the second order of both items during the charcoal roast promotion. Catering to smaller groups, the second order of roast suckling pig can be taken away or consumed on the next visit.

Si Chuan Dou Hua Restaurant
PARKROYAL on Kitchener, 181 Kitchener Road Singapore 208533
Tel: 6428 3170

Author: Javan Ng
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