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 Soups |
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 Six Head Mushroom & Pork Belly in 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
