September 14, 2012

Si Chuan Dou Hua Restaurant, Parkroyal Kuala Lumpur: My Lavish Mooncake Affair!

Truly Pampered with Mooncakes, Bird’s Nest & Dried Shrimp Sambal!

What a Combination! My latest affair with mooncakes for this Mid-Autumn Festival landed in Si Chuan Dou Hua Restaurant at Parkroyal Kuala Lumpur. This year, Si Chuan Dou Hua has gone bold and went all the way with their selection of mooncakes made with premium ingredients.

Reknowned for Sichuan or Szechuan Cuisine, Si Chuan Dou Hua Restaurant is the place to indulgence in fine bold flavors of the region’s numbing sensations. Coupled with an elegant dining ambience and the infamous art of the long sprout tea pot performance, one is assured of a pleasurable dining experience at Si Chuan Dou Hua.

This year, the restaurant offers a reserve selection of six choices in their mooncake series. Offering from traditional flavor to their signature, guests will be pleased with the following flavors:

Baked White Lotus Paste with Bird’s Nest – RM62.50 ++ each
Charcoal Infused Mocha Milk Tea – RM21.00 ++ each
Savoury White Lotus with Shrimp Sambal – RM21.00 ++ each
Pandan with Single Yolk – RM21.00 ++ each
Low Sugar White Lotus with Single Yolk – RM23.00 ++ each
Lotus Paste with Single Yolk – RM20.00 ++ each

Baked White Lotus Paste with Bird’s Nest

Exquisitely an indulgence, this delicate mooncake takes the ultimate in extravagance! Made by Chef Chew Chee Kuong and kitchen team, the white lotus paste gently enveloped the highly prized bird’s nest, producing a soft and exquisite lightness of white lotus filling that is just nicely sweetened. I have never had white lotus so soft and yielding so this one is definitely a prized keeper. Superbly exquisite!!

Charcoal Infused Mocha Milk Tea

I love my milk tea, in fact, I have to have it once a day. So its without much thoughts that I adored this mocha milk tea mooncake. Richly aromatic with combination of coffee mocha and intense creamy milk tea, this one is a modern touch that probably caters towards coffee and tea lovers like me.

Savoury White Lotus with Shrimp Sambal

I had something similar to this last year and was really glad to find it here as well. Sounding a bit unique, believe me that this combination works! Balanced of sweet white lotus paste with robust dried shrimp sambal produced a myriad of sweet, savory and spice flavors that tasted sumptuous. I am glad that the sambal is not too spicy to drag away the sweetness of the mooncake but rather enough to bring out a savory end to the mooncake. Try this and you will know what I mean… J

Pandan with Single Yolk

More ordinary but sufficiently decent with a very nice fragrant of the pandanus leaves! The salted egg yolk does wonders on this one.

Low Sugar White Lotus with Single Yolk

Catered towards the health conscious connoisseurs, this one has less sugar to allow guest to savor this during this festive season. Lighter in flavors compared to the others but equally satisfying!

Lotus Paste with Single Yolk

Go traditional if you can’t decide! It never fails in any count to savor luscious creamy lotus paste coupled with salted egg yolk it all its glory. The lotus paste is more intense in this one and I could taste the freshness of the mooncake as it has a tender and very aromatic texture and flavor.

The selection of mooncakes can be purchased from Si Chuan Dou Hua located at the Lower Lobby level of PARKROYAL Kuala Lumpur from 12 noon to 2.30pm and 6.30pm to 10.30pm daily.

UOB, Hong Leong, Standard Chartered and CIMB card members enjoy special discounts for purchase of a single box of mooncake.

One cannot survive on Desserts alone or rather Mooncakes! We also feasted on signature Sichuan dishes for the total dining experience. My first visit had set a refine expectation for the dishes at Si Chuan Dou Hua so I did not expect any less than my first meal. The restaurant is pork-free but I am very confidence of the quality of the dishes served here as one will not even miss the hog once you have tasted the dishes.

Sichuan Hot and Sour Soup

A must in Sichuan cuisine, this world famous soup denotes all the flavors of the region’s signature. A medley of hot, sweet, sour and savory, the soup is also filled to the brim with loads of textures from thin shredded chicken, crab, jelly fish, bean curd, black fungus, bean sprouts and more. Lightly thicken, the soup was a little spicy and not overly sour. I would add a little more vinegar to this since I like the flavors a bit stronger in the sour department.

Chilled Chicken in Spicy Bean Paste

Something what Anthony Bourdain would say… a masterpiece of pain and pleasure! Highly spicy and tongue numbing, the cold boneless chicken soaked in the Sichuan Bean Paste sauce is Not for the faint-hearted. Loosely translated from its Chinese name to Saliva Chicken, this dish guarantees one to first experience a jolt of heat before settling down to a pleasure of flavors after a while. I love it though my foodie friends think I am nuts… hehehe!

Stir Fried French Beans with Minced Garlic

At least this is not spicy…yes, Sichuan cuisine do include certain signature dishes that does not have any spicy heat. Wondrously aromatic, the tender French beans is accompanied by what looked to be olive vegetables and minced chicken, lending a sweet and mellow savory flavor to the vegetable.

Boiled Sliced Beef in Sichuan Pepper Sauce

How I raved at this dish from my first visit! A little less spicy than the chicken, it is still a wondrous numbing sensation. Filled with soft pieces of beef fillet and pungent from its chili oil, scallion, leeks and garlic, I wanted to hog the whole bowl to myself… and yes, I did flood my rice with the kick-ass sauce again!!

Thai Style Steamed Fish

Not officially the regular Thai way but more delicate and gently with lemongrass, ginger and garlic, the fish was another much welcome dish by our foodies that night. Sweet and flavorful, the broth is indeed lovely for sipping while the soft flaky sweet flesh provided much happiness to seafood lovers.

Homemade Fine Bean Curd with Wolfberry

It’s simply a Must-Have at Si Chuan Dou Hua! Freshly made in house, the sweet bean curd is superbly soft to a custard consistency. Full of aromatic soya bean, the gorgeously white dessert is jazzed up with wolfberry syrup for a sweet and healthy touch.

Si Chuan Dou Hua Restaurant never fails to leave a refine dining experience in my books. Experience the sensational Sichuan cuisine at Parkroyal Kuala Lumpur and Singapore for yourselves!

For reservations or enquiries, please call +603 2782 8303 or email

PARKROYAL Kuala Lumpur
Jalan Sultan Ismail,
50250 Kuala Lumpur
Tel: 03-2782 8301


  1. What's your favourite type - the baked or the snowskin?

  2. Gosh! The festival is almost here and I have not even eaten one...not even our own local cheap ones. Have to do that to preserve the tradition - one, at least.

  3. My tastebud almost lost direction after the numbing beef & chicken dishes :P