May 13, 2014

Si Chuan Dou Hua, PARKROYAL Kuala Lumpur: Beijing Roasted Duck Promotion

A Ducky Affair!

Fans of the succulent Beijing roasted duck will be pleased to know that Si Chuan Dou Hua at PARKROYAL Kuala Lumpur kicks off its Beijing Roasted Duck promotion today till mid of June. It’s literally a ducky affair throughout the meal as the whole duck is prepared into a variety of courses from its famous crisp skin to its bones and meats.

As soon as we arrive, Si Chuan Dou Hua famed Tea Connoisseur proceeds to deftly served us our Eight Treasure Tea with his tea-pouring skills. Although I have witness his talent quite a few times, I am still pretty impress with his talent as it requires such precision and speed.

Heading down to our ducky business, the Beijing Roasted Duck promotion is priced at RM99nett per duck and is available from May 13 to June 15 for lunch and dinner.

Our succulent Beijing Roasted Duck stand in full glory as it waits for its carving master. The skin will be savored with pancakes, the bones boiled into soup and the meat is dishes out 7 ways where diners will select their choice of a meat dish from the 7 varieties.

As our chef swiftly carves out the golden amber crisp skin, we can only salivate at how beautiful this duck looks!

The skin was then quickly rolled up in thin pancake together with shredded cucumber and spring onions with hoisin sauce before wrapping it in an unconventional ingredient of seaweed.

Our first course of Duck Skin Wrapped with Seaweed and Julienne Legumes was super yum! Soft thin flour pancakes wrapped pieces of crispy skin with bits of succulent fats together with fresh cucumber and spring onions before a smear of hoisin sauce lightly coats everything together and a strip of seaweed tightly seals the roll is so addictive. The seaweed added a lovely touch of nutty flavor to the duck. I would gladly polish of this whole plate happily that night but at last, yummy food is meant to be shared…

There is also the traditional method if you do not happen to like seaweed. After our duck was carved, it disappeared into the kitchen for our next course.

A piping bowl of Duck Bone with Salted Vegetable and Bean Curd Soup appeared. A sip of the broth brings me back to my mom’s rendition of this soup. The soup is lightly sour and quite savory from the salted vegetable while the duck bone lends its meaty essence to it. Soothing and delicious, it makes a great course to open up one’s taste bud even more for the next course.

The next course for the duck meat had the chef and kitchen team going all out on creativity and coming up with 7 dishes that can be prepared with the meat. Simply choose one dish to your liking although I personally think it’s a hard choice since I do like quite a few of them.

Sounds like a strange combination to me at first but Sliced Duck Meat with Mango and Spicy Sauce is a brilliant pairing. The duck meat is rich with a deep meaty flavor but the tangy sweetness of the fresh mango seems to counter the richness of the duck beautifully. The spicy fruity sauce also compliments both duck and mango well, giving it a kick of flavors. Try this as if you are the adventurous kind!

The Stir-Fried with Young Ginger and Spring Onions sits on the other side of the earlier dish with mangoes. This one has a cleaner taste of the duck meat itself together with ginger and spring onions. It’s quite a classic style and usually cooked with beef but duck works really well here too. The duck is tender and juicy so each bite is aromatic and tasty.

For bolder flavors, the Stir-Fried with Fragrant Black Pepper Sauce would be ideal. The duck meat is glazed with lots of peppery notes from the black pepper sauce. Themed up with lots of celery, bell pepper and onions, this dish has lots of textures as well as flavors.

Si Chuan Dou Hua is famous for their Sichuan chili dishes and it was a no-brainer to have the duck cooked in Wok-Fried with Sichuan Spicy Chili. Here, the duck is chopped into cubes, deep fried till crisp and wok-fried dry style with loads of dry chili and Sichuan peppercorn. The dish is lethal in spiciness so savor this carefully because if you bite into the Sichuan peppercorn, your mouth and tongue gets that tingling famous numbing sensation. Eat this at your own risk…

There are also noodle dishes prepared with the duck meat. Dan Dan Noodles is one of them. Another popular Sichuan dish, the noodles are topped with a spicy minced duck meat sauce. It looks innocent at sight but there is a lovely spiciness in the minced duck meat sauce. The flavors are robust and moreish, making each slurp a yummy one!

Longevity Noodles might be more suitable to those who enjoy soft braised noodles. Sang meen is braised in a lightly flavored stock with lots of shredded duck meat, carrots, bean sprouts and mushrooms. Since I prefer a stronger flavor note, the earlier spicy noodles win a higher vote from me.

Crispy Noodles is fairly similar to Longevity Noodles except the noodles are deep fried till crispy before being laced with the similar shredded duck sauce.

Don’t miss this Beijing Roasted Duck promotion if you enjoy duck in many ways!

Besides the Beijing Roasted Duck promotion, do check out Si Chuan Dou Hua’s signature dishes. We had a platter of cold appetizers to start off that night and it was decent. Our cold platter had Jellyfish, Japanese Idako, Pickled Cucumber, Bang Bang Chicken and Sautéed Mushrooms. I was particularly fond of the Bang Bang Chicken which has a thick nutty bean sauce.

Desserts are simply a must at Si Chuan Dou Hua! The most popular would have to be the Si Chuan Dou Hua Tau Foo Fa with Wolfberry Syrup. The silken soft bean curd is warm, sweet and inviting. Other desserts such as Mango Pudding and Gwai Lin Ko with honey syrup fared pretty well too.

For reservations or enquiries, please call +603 2147 0088 or email

PARKROYAL Kuala Lumpur
Jalan Sultan Ismail,
50250 Kuala Lumpur
Tel: 03-2147 0088

**More pictures at my Facebook @ChasingFoodDreams


  1. I love duck!!! Especially Peking duck!!! Hmmm...looks familiar, wonder where I've seen this before.

  2. I did notice many chinese restaurants in KL serve tea using that long-teapot, but not even one here in Penang