Si Chuan Dou Hua Restaurant - Beach Road

Stepping into Si Chuan Dou Hua Restaurant at PARKROYAL on Beach Road for the very first time, I couldn't help but feel excited about what was to come. The elegant entrance and welcoming ambience immediately set the tone for a relaxing weekend lunch. It was the perfect opportunity to catch up with friends over a leisurely meal while looking forward to sampling the restaurant's signature Sichuan and Cantonese dishes. With great company and an enticing menu ahead, expectations were definitely high for this first dining experience.

Entrance of Si Chuan Dou Hua at Beach Road

We were ushered into one of the restaurant's private dining rooms, offering a peaceful retreat from the bustling main dining area. Once the door was closed, it effectively blocked out the surrounding noise, creating a quiet and comfortable setting for our meal. The intimate space allowed us to relax, enjoy meaningful conversations, and spend quality time catching up with friends without any distractions.

Private Dining Room at Si Chuan Dou Hua Restaurant

Nutritious Millet with Fish Maw - $32

The Vapour Steamed Quail Soup with Matsutake Mushrooms was another comforting highlight of the meal. The broth had a wonderfully earthy aroma from the prized matsutake mushrooms, while the quail was tender after being gently steamed. Light yet flavourful, the soup was nourishing without being overly rich, making it a crowd-pleaser that earned approving nods from everyone around the table.

Vapour-steamed Quail Soup with Matsutake Mushrooms - $20

One dish that never fails to impress on a Chinese banquet table is the Mini Buddha Jumps Over the Wall. This luxurious double-boiled soup is packed with premium ingredients, and its rich aroma is enough to whet the appetite before the first sip. Our serving featured a tender abalone, along with other nourishing ingredients that had been slow-cooked to extract their natural sweetness into the broth. Every spoonful was comforting, flavourful, and a wonderful way to begin the meal.

Mini Buddha Jump Over The Wall - $68

The Sichuan Hot and Sour Soup with Crab Meat was a delightful appetiser that awakened our taste buds right from the first spoonful. The soup struck a well-balanced combination of tanginess and gentle spiciness, complemented by the sweetness of the crab meat. Thick, comforting, and packed with flavour, it left us craving another bowl and proved to be an excellent start to the meal.

Sichuan Hot and Sour Soup with Crab Meat - $14

The Stir Fried Lobster with Bean Curd in Spicy Sauce was one of the standout dishes of the evening. Generous chunks of sweet, succulent lobster were paired with silky bean curd, which absorbed the rich, savoury spicy sauce beautifully. Despite its bold appearance, the heat was well balanced and complemented the natural sweetness of the seafood rather than overpowering it. The combination of premium lobster, soft tofu, and flavourful sauce made this a nutritious and satisfying dish that kept everyone reaching for more.

Stir-Fried Lobster with Bean Curd in Spicy Sauce - $20 per 100g (Local Lobster)

The Grilled New Zealand Lamb Ribs with Cumin turned out to be one of the biggest surprises of the evening. The lamb was wonderfully tender, with none of the gamey flavour that some people associate with lamb. Lightly seasoned with fragrant cumin and aromatic spices, each bite was juicy, flavourful, and easy to enjoy. The meat came off the bone effortlessly, making it a crowd favourite that was gentle on our jaws yet packed with robust flavours.

Grilled New Zealand Lamb Ribs with Cumin - $48 (Small)

The Barbecue Pork with Honey Sauce was an instant crowd favourite. Each slice had a beautiful caramelised glaze with just the right balance of sweetness and smoky char. The pork was tender and juicy, while the lightly charred edges added an irresistible depth of flavour. It was one of those dishes that had everyone reaching for "just one more piece" until the plate was almost empty.

Barbecue Pork with Honey Sauce - $22 (Small)

The Pacific Garoupa was thoughtfully presented, with the fish expertly deboned and cut into bite sized pieces for easy enjoyment. This allowed everyone to savour the tender, flaky flesh without having to worry about navigating around bones. Cooked in a vibrant spicy sauce with tofu, mushrooms, and aromatic herbs, the garoupa remained moist and naturally sweet, while the sauce added just the right amount of heat and tang. It was a well-executed dish that combined convenience with excellent flavour.

Pacific Garoupa - $40 per 100g

The Braised Pork Belly with Homemade Brown Sauce was a hearty and indulgent dish that showcased the restaurant's mastery of slow braising. The cube of pork belly was beautifully layered with alternating lean meat and fat, resulting in a melt-in-the-mouth texture that absorbed the rich, savoury homemade brown sauce perfectly. While some may find the pork slightly softer than usual, I thought the texture was just right. Paired with a tender abalone and crisp broccoli, the dish struck a lovely balance of richness and freshness, making it both comforting and satisfying.

Braised Pork Belly with Homemade Brown Sauce 

The star of the evening was undoubtedly the Roasted Peking Duck. As the whole duck was wheeled to our room, everyone naturally gathered around to watch the chef in action. With remarkable precision and skill, he meticulously carved the beautifully roasted duck, expertly slicing off the crisp, golden brown skin before portioning the succulent meat. The live tableside carving added a touch of theatre to the dining experience, making the dish even more memorable before we eagerly tucked in.

Roasted Beijing Duck - $88

Once the Roasted Peking Duck had been expertly carved, the restaurant thoughtfully wrapped each portion for us, sparing us the hassle of assembling the pancakes ourselves. Every wrap came neatly packed with crispy duck skin, tender duck meat, and the accompanying condiments, making each bite perfectly balanced. The crisp skin, succulent meat, and soft pancake came together beautifully, allowing us to savour this classic delicacy without getting our hands messy.

Roasted Peking Duck Wraps

The remaining Roasted Peking Duck was beautifully carved and served as a second course, allowing us to fully appreciate the succulent duck meat. Without the pancake wraps, the natural flavours of the duck shone through even more. The meat was tender and juicy, while the roasted skin retained a light crispness that complemented every bite. It was a simple yet satisfying way to enjoy the rest of the duck, proving that every part of this signature dish was worth savouring.

Roasted Peking Duck Carved Meat

My first visit to Si Chuan Dou Hua Restaurant at PARKROYAL on Beach Road was an enjoyable one. The elegant ambience, comfortable private dining room, and attentive service provided the perfect setting for a weekend catch-up with friends. From the nourishing soups and premium seafood to the expertly carved Peking Duck, every dish was thoughtfully prepared and beautifully presented. If you're looking for a refined Chinese dining experience for family gatherings or special occasions, Si Chuan Dou Hua Restaurant is well worth a visit.

Si Chuan Dou Hua Restaurant - Beach Road
Location: Park Royal on Beach Road, 7500 Beach Rd, Singapore 199591
Website

Gyukatsu Kyoto Katsugyu One Holland Village

For dinner, we headed to Gyukatsu Kyoto Katsugyu at One Holland Village, a Japanese restaurant that specialises in gyukatsu instead of the usual pork or chicken katsu. This unique concept immediately caught our attention, as premium beef takes centre stage here. Each cutlet is lightly coated with a crisp golden crust while keeping the beef tender and juicy inside, offering a refreshing twist on the traditional Japanese katsu experience.

Gyukatsu Kyoto Katsugyu

Stepping into Gyukatsu Kyoto Katsugyu, we were immediately greeted by a vibrant mural that stretches across the back wall of the restaurant. Filled with colourful illustrations inspired by Japanese culture and Kyoto landmarks, it adds a lively touch to the otherwise minimalist interior. Combined with the warm wooden furnishings and cosy seating, the restaurant offers a welcoming atmosphere that makes it an enjoyable place to relax and savour a satisfying Japanese meal.

Interior of Gyukatsu Kyoto Katsugyu One Holland Village

The restaurant embraces a contemporary Japanese aesthetic with warm wooden furnishings and clean, minimalist décor. Soft lantern lighting creates a cosy ambience, while the spacious seating layout ensures a comfortable dining experience even during busy meal periods. The combination of traditional Japanese design elements and modern touches gives the restaurant an inviting atmosphere, making it an ideal spot for casual meals with family and friends.

Modern Japanese Interior at Gyukatsu Kyoto Katsugyu

What sets Gyukatsu Kyoto Katsugyu apart is its meticulous preparation of the beef cutlet. Each cutlet is quickly fried at a high temperature to achieve a crispy golden crust while preserving the beef's natural flavours and juicy, medium rare centre. To further enhance the experience, every set comes with a selection of sauces and condiments, allowing diners to customise each bite with different flavour profiles. It's this attention to detail and commitment to quality that makes their signature gyukatsu the restaurant's pride and joy.

Signature Medium Rare Gyukatsu Beef Cutlet

As an additional dish, we ordered the Wagyu Gyukatsu, and it was well worth it. The beautifully marbled Wagyu beef featured a light, crispy coating while remaining wonderfully tender and medium rare on the inside. Every bite delivered the rich, buttery flavour and melt-in-your-mouth texture that Wagyu is renowned for. Served with grated daikon in ponzu sauce and a touch of wasabi, the accompaniments enhanced the beef's natural sweetness without overpowering its delicate flavour. This is a must-order for anyone looking to indulge in a premium gyukatsu experience.

Wagyu

We ordered the Sirloin and Tenderloin Gyukatsu Zen, a hearty set meal that lets you enjoy two premium cuts of beef in one serving. The lightly breaded beef cutlets were perfectly crisp on the outside while remaining tender and juicy with a medium rare centre. The set was accompanied by Japanese rice, miso soup, a rich umami onsen egg, freshly shredded cabbage, fresh wasabi, and citrus sauce with grated Japanese radish.

Sirloin & Tenderloin

To customise every bite, the meal also came with a selection of condiments, including dashi soy sauce, sansho pepper salt, and the restaurant's signature gyukatsu sauce. Each pairing brought out a different dimension of the beef, making every mouthful a unique and enjoyable experience.

Sirloin and Tenderloin GYUKATSU ZEN - $29

The Sirloin and Beef Tongue Gyukatsu Zen is perfect for those looking to try something different. Although I was initially hesitant about the beef tongue, it turned out to be surprisingly tender with a pleasant bite. Paired with the juicy sirloin, it made for an enjoyable and unique meal.

Sirloin and Beef Tongue GYUKATSU ZEN - $32

If you're looking for something beyond the usual pork or chicken katsu, Gyukatsu Kyoto Katsugyu is well worth a visit. The perfectly crisp yet juicy beef cutlets, variety of premium cuts, and assortment of dipping sauces make every bite enjoyable. Whether you're a first-timer or a beef lover, this is a satisfying Japanese dining experience that I'd happily return for.

Our Meal

Gyukatsu Kyoto Katsugyu One Holland Village
Location: 7 Holland Vlg Wy, #02-46 One Holland Village, Singapore 275748
Website

Princess Terrace Authentic Penang Food

We made our way to Copthorne King's Hotel Singapore for an evening buffet at Princess Terrace, renowned for its authentic Penang cuisine. Featuring a wide selection of traditional Malaysian favourites, it promises a nostalgic dining experience for anyone craving the flavours of Penang.

 Copthorne Kings Hotel 

With Singapore's 61st National Day around the corner, the entrance of Princess Terrace was beautifully decorated with the Singapore flag and elegant orchids, our national flower. The lush greenery and floral display created a charming garden-inspired welcome, reflecting Singapore's identity as a vibrant Garden City.

Princess Terrace

Buffet Dinner Details

Promotion Period: 1 – 31 July 2026

Time: Daily, 6:00 PM – 10:00 PM

Pricing:

• Monday – Thursday: S$70++ per adult | S$35++ per child
• Friday – Sunday, Public Holiday Eves & Public Holidays: S$80++ per adult | S$40++ per child

Special Offer:

• Children aged 5 years and below dine free.

Live Station

Light Bites

We made our first stop at the live station for freshly prepared Penang Popiah and Kueh Pie Tee. The crispy top hat shells were filled with a savoury mixture of braised sweet turnip, carrots, spring onions, and minced pork. The Penang-style popiah featured the same delicious filling, wrapped in a soft, fresh spring roll skin for a light yet flavourful bite.

Freshly Made Penang Popiah and Kueh Pie Tee

No Penang feast is complete without a bowl of Penang Hokkien Mee, also known as Prawn Noodle Soup. The broth strikes a wonderful balance of prawn sweetness and savoury richness without being overly intense. Light yet flavourful, it's pleasantly addictive and pairs perfectly with the noodles and toppings.

Penang Hokkien Mee

This was undoubtedly one of the highlights of the buffet. The tender braised duck drumstick was served with fine rice vermicelli in a fragrant Chinese herbal broth. Light yet deeply flavourful, the comforting soup was well-balanced, allowing the herbal notes to shine without being overpowering.

Ark Thui Mee Sua

The Signature Penang Char Kway Teow was cooked to order at the live station, ensuring every plate was served piping hot. The flat rice noodles were stir-fried with bean sprouts, chives, egg, and slices of Chinese sausage, delivering a satisfying smoky wok hei that made this Penang classic hard to resist.

Freshly Cooked Penang Char Kway Teow

Grandma's Homemade Kitchen

The Char Moey, or Penang Fried Porridge, was a pleasant surprise. Cooked with minced pork, prawns, and dried cuttlefish, it had a rich, savoury flavour and a smooth, comforting consistency that kept us going back for more.

Char Moey

The Too Tor Th'ng (Pork Tripe Soup) was another comforting favourite. Filled with pork tripe, pork slices, and salted vegetables, the soup had a gentle peppery kick that was warm and flavourful without being overpowering, making it easy to enjoy.

Too Tor Th'ng (Pork Tripe Soup)

Mains

The Signature Chicken Curry is a comforting local favourite that's not to be missed. Packed with tender chicken and soft potatoes, the rich and aromatic curry is well-balanced with just the right amount of spice, making it perfect to enjoy with steamed rice or bread.

Signature Chicken Curry

I simply couldn't resist when I spotted these freshly grilled chicken satay. Available in chicken only, each skewer was tender and smoky, best enjoyed with the accompanying peanut sauce, cucumber, and onions. Feel free to help yourself to as many as you like!

Chicken Satay

Served with cucumber, onions, and a rich peanut sauce, the chicken satay is a classic local favourite.

Our Serving of Chicken Satay

The Steamed Otak-Otak was wrapped in fragrant banana leaves, locking in its aroma. The fish mousse had a light coconut flavour with generous chunks of fish, making it soft, delicate, and enjoyable.

Otak Otak in Banana Leaf

Available from Monday to Thursday, the Wok-Fried Prawns in Kam Heong Sauce featured a rich, fragrant sauce with plenty of curry leaves, onions, and dried chillies. The flavours were spot on, though the only downside was having to peel the prawns ourselves.

Wok-Fried Prawns in Kam Heong Sauce

The Kung Pao Squid was tender with just the right amount of bite. Stir-fried with dried chillies, onions, and spring onions, it delivered a savoury flavour with a mild spicy kick that paired well with rice.

Kung Pao Squid

The Sweet & Sour Fish struck a lovely balance between sweet and tangy flavours. Fried until crispy, it was stir-fried with colourful capsicums, onions, and juicy lychees that added a refreshing touch.

Sweet and Sour Fish

The Deep-fried Hainanese Pork Chop was crispy on the outside and juicy within. Paired with its accompanying sauce, it was simple, nostalgic, and incredibly satisfying.

Deep-Fried Hainanese Pork Chop

The Dry Yong Tau Foo was served in a savoury sauce that was flavourful without being overly salty. A simple and comforting dish featuring tofu, Brinjal, Okra, and other stuffed favourites.

Dry Yong Tau Foo

The Wok-fried Broccoli with Shiitake Mushrooms was a refreshing addition to the buffet. The broccoli remained crisp while the shiitake mushrooms added an earthy flavour, making it a light and wholesome dish.

Wok-Fried Broccoli with Shitake Mushroom

Thee Wok-fried Napa Cabbage with Black Fungus & Glass Noodles was a wholesome, home-style dish. Lightly seasoned with a comforting savoury broth, it was packed with vegetables and silky glass noodles.

Wok-Fried Napa Cabbage wtih Black Fungus and Glass Noodle

Steamed Classics

The Nasi Kunyit (Turmeric Rice) was served in charming bite-sized balls, neatly arranged in the steamer. Fragrant, fluffy, and lightly seasoned, they paired perfectly with the buffet's rich curries and savoury dishes.

Nasi Kunyit

The Penang Chee Cheong Fun was soft and silky, topped with fragrant prawn paste, fried shallots, and sesame seeds. A simple yet comforting local favourite that I thoroughly enjoyed.

Penang Chee Cheong Fun

Appetizers & Salads

The Fruit Cocktail Salad was creamy and refreshing, packed with mixed fruits, raisins, and crunchy toppings for added texture.

Fruit Cocktail Salad

Crispy fried tofu tossed in sweet chilli sauce with onions and sesame seeds. A simple appetizer with a delightful balance of sweet, savoury, and mildly spicy flavours.

Crispy Fried Tofu coated in sweet chilli sauce with onions and sesame seeds.

A refreshing mix of pickled vegetables tossed in a tangy, mildly spicy dressing and finished with toasted sesame seeds. Crunchy, appetising, and a great palate cleanser.

Kerabu Achar Achar

Fragrant rice mixed with finely chopped herbs, aromatics, and shallots for a light, refreshing bite. A traditional favourite that's both flavourful and aromatic.

Nasi Ulam (Traditional Mixed Herb Rice)

These banana leaf-wrapped Nasi Lemak parcels are fragrant and compact, perfect with the accompanying green sambal chilli and sambal belacan. A nostalgic local favourite that's simple yet satisfying.

Nasi Lemak

Nasi Lemak Parcel

Here's our spread

Desserts

Freshly made on the spot, these crispy pancakes are available with either durian or the classic peanut filling. While both are enjoyable, I found the rich and creamy durian filling to be the more satisfying choice.

Freshly prepared Ban Chang Kueh cooked to a crisp before being folded with your choice of filling.

Ban Chang Kueh

Ban Chang Kueh with Durian Filling

Old school favourites 

End your meal on a sweet note with an assortment of homemade Nyonya kueh. From steamed classics to baked favourites, the colourful selection includes familiar treats such as Kueh Lapis, Seri Muka, Kuih Kosui, Kueh Dadar, Kueh Talam, Bingka Ubi and more. Each bite offers a delightful balance of fragrant coconut, pandan and gula melaka flavours, making it hard to stop at just one.

Assorted Homemade Nyonya Kueh 

Traditional Peranakan Steamed and Baked Sweet Treats

No Peranakan feast is complete without dessert, and these two classics were the perfect ending. The warm Cheng Tng was light and refreshing, filled with longan, barley, white fungus, lotus seeds and ginkgo nuts, while the Bubur Hitam was rich, smooth and topped with a drizzle of coconut milk. 

Cheng Tng and Bubur Hitam

Wrap up your Peranakan feast with a refreshing bowl of Create Your Own Chendol Ice Kachang. Start with finely shaved ice before customising it with a generous selection of toppings, including attap chee, chendol (pandan jelly noodles), cream corn, crushed peanuts, grass jelly, nata de coco, red beans and red ruby. Finish it off with your choice of syrups such as coconut milk, gula melaka, rose syrup or Carnation milk for the perfect balance of sweetness. My favourite combination was a generous drizzle of fragrant gula melaka and coconut milk, making it the ultimate cooling dessert.

Ice Kachang

Another dessert not to be missed is the homemade silky Tau Hua, served warm and silky smooth. Personalise your bowl with a variety of toppings, including gula melaka, sweet syrup, grass jelly, passion fruit popping boba, sweet potato Q balls and taro Q balls. The silky beancurd paired beautifully with the fragrant gula melaka, while the fun toppings added different textures to every spoonful.

Our Desserts & Drinks after Meal

If you are looking to indulge in an authentic Peranakan dining experience, this buffet offers an impressive spread of well-loved Nyonya and local favourites, from appetisers and hearty mains to traditional desserts. With dishes such as Deep Fried Hainanese Pork Chop, Kam Heong Prawns, Otak Otak, Penang Chee Cheong Fun and a wide selection of homemade Nyonya kueh, there's something to satisfy every palate. Don't forget to save room for the dessert station, where the DIY Chendol Ice Kachang, homemade Tau Hua and Bubur Hitam are definite highlights. Whether you are gathering with family, friends or celebrating a special occasion, this Peranakan buffet delivers a satisfying feast that showcases the rich heritage and flavours of Nyonya cuisine.

Princess Terrace Authentic Penang Food
Location: 403 Havelock Road Singapore 69632