Cuisine & Wine Asia dimsum feature: Si Chuan Dou Hua @ Top of UOB Plaza

I skipped Day 2 – Wan Hao @ Marriott – of the Cuisine & Wine Asia dimsum tasting. Why? Cos I was resting to starve prepare for Day 3 which had two dimsum sessions back-to-back!

The first session on Day 3 was at Si Chuan Dou Hua located on the top floor (60th storey) of UOB Plaza. The view of the city from up here is simply stunning! Although specializing in Sichuan cuisine, Cantonese dishes are available too. Its weekend brunch buffet offers an amazing 100 items of Sichuanese and Cantonese delicacies.

Just some of the cold appetizers we sampled!

Just some of the cold appetizers we sampled!

Although we tried only 40 out of 100 dishes, it was still a lot of food! My favorite part was actually the cold appetizers which delighted and tempted my palate into wanting more!

Salivating chicken

Chilled chicken in spicy bean paste

This was numbingly spicy, but super shiok! No wonder in Chinese it’s called “Salivating Chicken” – it really makes you drool!

Duck gizzard

Duck gizzard

This didn’t have any significant flavor, but I’ve always enjoyed the texture of duck gizzard, and the good thing is they managed to remove any gamey smell.

Chilled preserved cucumber with chilli & peppercorn

Chilled preserved cucumber with chilli & peppercorn

Cold, crunchy, and deceptively spicy, this was very refreshing. I like!

Asparagus with sea moss

Asparagus with sea moss

The asparagus was also cold, crunchy, and refreshing, but unlike the cucumber, wasn’t spicy. I enjoyed this too!

Steamed siew mai

Steamed siew mai

When we go for dimsum, it seems almost a crime not to order “har gow & siew mai”. So how does the siew mai measure up here? It’s definitely more than decent, and I like that it’s not too big, allowing one to have more tummy space for other dishes.

Steamed prawn dumpling

Steamed prawn dumpling

The prawn dumpling (har gow) is also daintily-sized and of decent quality.

Crispy carrot cake

Crispy carrot cake

The carrot (radish) cake was a total surprise! Instead of pan-frying both sides till a crust develops, Si Chuan Dou Hua wraps a slice of carrot cake in popiah skin, then deep-fries it till crispy and golden brown. What a novel way of presenting carrot cake!

Crispy chicken puff

Crispy chicken puff

Smooth, bouncy, tasty minced chicken encased in flaky pastry, these chicken puffs were really delightful!

Pan-fried shredded yam pancake with waxed meat

Pan-fried shredded yam pancake with waxed meat

Don’t you just *heart* these adorably-shaped yam pancakes? And it’s truly apt as dimsum literally means “touch the heart”. They tasted as good as they looked too!

Pan-fried sweet corn pancake

Pan-fried sweet corn pancake

The sweet corn pancakes were ok, but not especially memorable.

Sichuan chilled noodle

Sichuan chilled noodle

Somehow I forgot to try this, but I *heart* the presentation, so can’t resist sharing it with you. 🙂

Fried pumpkin pancake

Fried pumpkin pancake

It’s really a joy to see rustic Sichuanese fare so elegantly presented. Like the chilled noodles, this fried pumpkin pancake is a common street food, but the chef at Si Chuan Dou Hua has elevated it to a work of art. It’s both a delight for the eyes and the tastebuds!

Crispy fried glutinous rice balls

Crispy fried glutinous rice balls

I also left this out. There were simply too many things to try!

Sour & spicy beancurd

Savoury beancurd

But no way was I going to miss the house specialty, the silky beancurd, or dou hua 豆花. Heck, even the restaurant is named after it! The restaurant makes two separate batches a day to ensure supreme freshness. Besides the savoury topping, there’s also a sour & spicy topping.

Homemade beancurd with wolfberries

Homemade beancurd with wolfberries

Call me old-school, but I still prefer my tau hway as a sweet. Out of all the desserts we sampled, my favorite was the ethereally soft beancurd topped with light syrup and wolfberries.

More desserts

More desserts

If beancurd’s not what you fancy, take your pick from fresh mango & pomelo cream, almond cream, glutinous rice with coconut milk, red bean paste with lotus seed, yam paste with gingko nuts, herbal jelly, chilled coconut & jackfruit cream, and chilled strawberry jelly.

Eight treasure tea

Eight Treasure Tea

An integral part of the dining experience here is watching the tea masters wield their copper kettles – attached to thin, elongated spouts – with acrobatic grace and precision. You can choose from a choice of 6 kinds of tea for the weekend brunch, but if you haven’t tried, do order the signature Eight Treasures Tea.

Although no MSG was used, the food was tasty. I was also charmed by the dainty presentation. Too bad I wasn’t able to try all 40 dishes! No worries, I’ll probably go back on my own one of these days. Here’s the complete menu for Si Chuan Dou Hua’s 100 Dim Sum Delights, priced at S$38.80++ per adult.

Many thanks to Linda of Si Chuan Dou Hua for being such a passionate and hospitable host, and to Jackson Sim of Cuisine Wine & Asia for arranging this event.

Also read: Cuisine Wine & Asia dimsum feature: Hai Tien Lo @ Pan Pacific

Fellow bloggers at this session were: Camemberu, ieatishootipost, and ladyironchef.

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Comments

  1. says

    really nice photos, Julia! perfect setting for breakfast, complete with the refreshing lighting.

    errrr, no szechuan harm sui kork? 🙂

  2. says

    I really liked this 100 dim sum – so many unusual things. Ack…I also wanted to use the same photo as first photo. Lucky I haven’t post yet. LOL! Now must find another opening photo. But yours are very very nice and sharp. Mine a lot turned out too blue-ish, and blurr.

  3. Betty says

    Julia,

    Was the dou fu hua serve cold or hot? The spicy one and the one with wolfberries.

    Great entry.

  4. says

    the yam cake so pretty! i went for the food photog workshop by ieatishootipost at si chuan dou hua! so i manage to try some of the dimsums too.

    u can another dim sum queen! haha

  5. San San says

    Hi,
    Lovely post!

    One question, I will be in Singapore for a few days in coming August. Can I just go there or do I need to book in advance?

    Thanks,
    San