Si Chuan Dou Hua Restaurant’s Abalone Feast returns!
Returning for its fourth run since its debut, Si Chuan Dou Hua Restaurant once again presents the Abalone Feast from now to 31 December 2015.
Moving away from the usual braised and stir-fried abalone dishes, Si Chuan Dou Hua Restaurant’s culinary brigade comprising Executive Sichuan Chef Zeng Feng (曾锋), Executive Cantonese Chef Kenny Ong (王国华) and Executive Cantonese Chef Leung Wing Chung (梁永祥) join hands to introduce sumptuous and innovative abalone creations that will make for indulgent festive celebrations.
A sure winner in the line-up of new creations is the Chilled Abalone in Thai Style with Cherry Tomato in Lychee Juice (泰式鲍鱼伴荔枝西红柿), presented by Chef Kenny. He infuses a
tangy Thai sauce to enhance the abalone’s clean flavours and adds fresh Thai mangoes to complement its nuanced texture, lending the abalone a refreshing taste. Further enhancing the flavours of the dish is a cherry tomato sitting beside the abalone atop a bed of crushed ice. When bitten into, diners will be surprised by sweet lychee notes from the overnight marination of the cherry tomato.
Another unique interpretation is the distinctive Steamed Diced Abalone Dumpling with Black Garlic (黑蒜鲍鱼粒墨鱼饺), dressed in a black coat of squid ink. The fermented garlic’s sweet prune-like taste not only complements the abalone’s flavours but also helps improve blood circulation, lower cholesterol and increase antioxidant levels in the body.
Crowd favourites from previous editions will also feature in the set menus, such as the glistening Braised Whole Abalone with Golden Chicken Broth (金汤原只鲜鲍鱼), the nourishing Double-boiled Abalone Soup with Morel Mushrooms (羊肚菌炖鲍鱼) and the Poached Rice with Diced Abalone (鲍鱼粒捞饭), the perfect dish for rounding off meals.
The Abalone Feast is available in promotional a la carte orders and set menus from $68 to $128 at all three Si Chuan Dou Hua Restaurants outlets.
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