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.
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!
This was numbingly spicy, but super shiok! No wonder in Chinese it’s called “Salivating Chicken” – it really makes you drool!
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.
Cold, crunchy, and deceptively spicy, this was very refreshing. I like!
The asparagus was also cold, crunchy, and refreshing, but unlike the cucumber, wasn’t spicy. I enjoyed this too!
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.
The prawn dumpling (har gow) is also daintily-sized and of decent quality.
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!
Smooth, bouncy, tasty minced chicken encased in flaky pastry, these chicken puffs were really delightful!
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!
The sweet corn pancakes were ok, but not especially memorable.
Somehow I forgot to try this, but I *heart* the presentation, so can’t resist sharing it with you. 🙂
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!
I also left this out. There were simply too many things to try!
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.
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.
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.
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.