January 19, 2016

CNY 2016 @ Si Chuan Dou Hua, PARKROYAL Kuala Lumpur

Swinging to a Prosperous New Year!

Going all out, Si Chuan Dou Hua Restaurant at PARKROYAL Kuala Lumpur is ushering in the Year of the Monkey with eight set menus crafted just for this festive season. The Szechuan restaurant took a turn from its usual Szechuan cuisine and presented an array of Cantonese delights this season.

Chinese Chef Foong Koon Sang and his talented team has crafted an abundant feast of dishes that caters to as small as a set for 2 persons to a group of 10 persons. Diners will certainly be ‘Swinging to a Prosperous New Year’ with a menu selection filled with lots of festive ingredients including the auspicious and colorful Yee Sang as well as other classic dishes.

In addition, one may even be greeted with God of Fortune while dining!

As usual, it’s auspicious to start the festive feast with Yee Sang and what a luxurious one this is! The Prosperity Sliced Abalone Yee Sang is indeed a lux this season. The Yee Sang is beautifully colorful at sight and also in flavours. Filled with the usual ingredients and maybe a little more, it was certainly a night of happy tossing and wishes…

A plate of auspicious delights!

The Chinese community focuses highly on soups. It is simply an important course that can really make a meal memorable with heart-warming sensation. This set menu takes on another lux ingredients of Double-Boiled Shark’s Fin Soup with Dried Scallop, Sea Cucumber, Bamboo Piths & Ginseng. Unlike the usual starched soup, this one features a beautiful broth filled with lots of prized ingredients. The addition of ginseng gave the soup extra nutritional benefit.

If you are not in favor of the shark’s fin, Si Chuan Dou Hua will gladly replace the soup with their all-time-signature Eight Treasures Soup with Seafood. Filled with loads of small chunks of seafood of scallop, crab, prawn in a gorgeous spinach hued bisque, the soup is really deliciously satisfactory.

More classics and the Steamed Tiger Garoupa with Superior Soya Sauce is always a beloved dish when prepared well. Ours was excellent with the sweet and smooth flesh of the tiger garoupa with the moreish soya sauce.

The Steamed Village Chicken with Chinese Herb is lovely. Warm and delicious Chinese herb flavours provided a soothing note. The chook has really absorb the flavours of the herbs and has a good note of salty flavour to encapsulate an overall satisfying note. As it is a village chicken, the meat is lean and yet tender with a good bite.

Another dish easy to savor is the Stir-Fried Large Prawn with Superior King Sauce. Huge prawns, conveniently deshelled, are coated in a scrumptious piquant sweet, savory and tangy sauce with lots of capsicum and onion. The prawn balls are such a delight with its firm and bouncy texture.

The next dish of Braised Vegetables with Sea Cucumber, Dried Scallop, Sliced Abalone & Dried Oyster looked so impressive at sight. Filled with much lux ingredients, each one is cooked to perfection and well flavoured with the lush deep savory brown sauce. The dish was exceptionally gorgeous in my books!

An ardent fan of smoked duck, it was a treat to see an unusual dish of Fried Rice with Black Mushroom & Smoked Duck. We had this last year too and I had enjoyed it very much. So I was happy to see this again as I really enjoyed the savory fried rice with lots of mushrooms bits and lotus seeds as well as sliced of smoked duck breast.

This set menu ends with a cold dessert of Chilled Grapefruit Sago and a hot dessert of Fried Nian Gao with Yam. Savor a luscious fruity grapefruit and mango cream with pearls of sago and bits of grapefruit sacs, mango and strawberry. Contrast this dessert with super crunchy golden nian gao with creamy yam, the pairing is really a great and memorable ending to the meal.

Serving 8 choices of Yee Sang, diners can enjoy delightful ingredients such as Salmon, Abalone, Pacific Clam, Jellyfish, Soft Shell Crab, Shark’s Fin, Vegetarian Goose and Tropical Fruits Yee Sang. These are paired with various sauces of traditional Sour Plum Sauce or Spicy Plum Sauce with Mango. Priced from RM68 nett (half portion) and RM118 nett (full portion) onwards, the Yee Sangs are available for dine-in or take-away.

There are also 8 set menus available this festive CNY at Si Chuan Dou Hua available from 18 January to 22 February 2016. Priced at RM388 nett for 2 persons, RM688 nett for 4 persons and RM888 nett for 6 persons. For groups of 10 persons, there are 4 set menus of RM1388 nett, RM1688 nett, RM1988 nett and RM2188 nett respectively. There is also a Vegetarian Set menu for RM1288 nett for 10 persons.

Besides the above, Chef Foong has also crafted two ‘Poon Choy 7-Course Feast’ set menus which will be complemented by six other courses including a Prosperity Salmon Yee Sang or Wealth Sliced Abalone Yee Sang. Available from 1 January to 22 February, the sets are priced at RM418 nett for 2 to 5 persons and RM988 nett for 6 to 10 persons.

Celebrate Chinese New Year at Chatz Brasserie with a buffet lunch and buffet dinner on 7, 8 and 9 February from 12.30pm to 4.00pm and 6.30pm to 10.30pm. All buffets include unlimited flow of juices and soft drinks.

Buffet Lunch – RM88 nett for 1 person, RM160 nett for 2 persons, RM232 nett for 3 persons, RM308 nett for 4 persons and a savings of 20% for 5 to 10 persons.
Buffet Dinner – RM138 nett for 1 person, RM248 nett for 2 persons, RM358 nett for 3 persons, RM468 nett for 4 persons and a savings of 20% for 5 to 10 persons.

For reservations or enquiries, please call +603 2147 0088 or email douhua.prkul@parkroyalhotels.com

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

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