QUARTET OF MASTERCHEFS PRESENT A VIBRANT SEAFOOD GALORE, RANGING FROM FINE DINING MENUS TO UNLIMITED SEAFOOD BUFFET
四川豆花饭庄四大主厨呈现“三鲜争艳”海鲜促销
(Singapore, 8 October 2019) – From 14 October 2019 till 12 January 2020, Si Chuan Dou Hua Restaurant introduces “Colours of the Sea (三鲜争艳)”, featuring a wide variety of seafood dishes for a limited period only. Available at the TOP of UOB Plaza, PARKROYAL on Beach Road and PARKROYAL on Kitchener Road outlets, each outlet will offer its own unique menu, showcasing the culinary flair of their respective Executive Chefs.
While the TOP of UOB Plaza and PARKROYAL on Beach Road outlets will be dishing out crustaceans in set menus or a la carte menus, the outlet at PARKROYAL on Kitchener Road will serve a buffet feast. Set menus at TOP of UOB Plaza and PARKROYAL on Beach Road will be available at $98 and $78 with a minimum of two to dine, while the PARKROYAL on Kitchener Road outlet will serve a buffet at $65 per person with a minimum of four to dine.
The “Colours of the Sea” promotion will be available from 14 October 2019 to 12 January 2020. UOB Cardmembers will enjoy 15% savings on all promotional menus.
Quartet of masterchefs present a vibrant seafood galore, ranging from fine dining menus to unlimited seafood buffet / 2
Elegantly plated dishes at TOP of UOB Plaza
From the hands of new Executive Chef Chan Shun Wong, comes delectable seafood creations that are highly picture worthy. The chirpy forty-year-old Hong Kong-born Chef has had seventeen years of experience at various Chinese restaurants in Singapore and is known for his creative and beautifully plated dishes.
Hamaguri, a clam species that is mostly used in Japanese cuisine, is used in the Steamed Hamaguri with Plum Wine (梅酒蒸文蛤). Presented to diners with bright orange ikura atop the clam, plum wine is sprayed as a finishing touch, giving the dish a refreshing fruity taste.
Quartet of masterchefs present a vibrant seafood galore, ranging from fine dining menus to unlimited seafood buffet / 3
In the Sliced Pufferfish with Fresh Chilli and Sesame ( 芝麻红汤河豚 ), Chef Chan chooses to use the uncommon pufferfish as the main ingredient in an authentic Sichuan dish.Imported directly from Japan, Si Chuan Dou Hua Restaurant is currently the only Chinese restaurant in Singapore that employs the use of pufferfish in Chinese cuisine.
Employing unique ingredients in traditional Sichuan cuisine at PARKROYAL on Beach Road
Over at PARKROYAL on Beach Road, Executive Chef Zeng Feng’s seafood creations are whipped up in authentic Sichuan styles. Doused in a sour, spicy and numbing bright yellow sauce, the Steamed Giant Garoupa in Sichuan Peppercorn Sauce ( 青藤椒蒸龙胆鱼 )sees the use of the Giant Garoupa. The seemingly harmless sauce packs a punch with its sour and spicy flavour that is prepared with fresh green peppercorn, directly imported from China.
Yet another ingredient rarely used in Chinese cuisine, sea grapes are used in Chef Zeng’s Chilled Sea Grapes in Vinegar Sauce ( 酸甜海葡萄 ). Served as an appetiser, the sea grapes are lightly drizzled with a refreshing sauce made from vinegar and sugar.
Quartet of masterchefs present a vibrant seafood galore, ranging from fine dining menus to unlimited seafood buffet / 4
A buffet of seafood at PARKROYAL on Kitchener Road
Famed for his hearty Cantonese-styled soups, Executive Chef Leung Wing Chung will be presenting a single-serve order of luxurious double-boiled soup, teeming with various seafood items such as Shunde fishballs, mussels and prawns, as part of a seafood buffet feast. Upon lapping up the ingredients, diners have the option to top up $10 for a portion of Crispy Rice (脆米) to add a little crunch to the flavourful broth.
Only available at PARKROYAL on Kitchener Road, the “Colours of the Sea” buffet will contain several of Chef Leung’s very own seafood creations such as the Boiled Conch served with Homemade Sauce ( 白灼海响螺 ) and the Flatfish in Passion Fruit Sauce with Fresh Fruits ( 百香果鱼球 ).
Pufferfish dim sum back by popular demand at TOP of UOB Plaza
Available exclusively at TOP of UOB Plaza, the crowd-favourite dim sum delicacy Handmade Steamed Pufferfish Dumplings ( 像生河豚蒸饺子 ) are handcrafted by Master Dim Sum Chef Peng Yi Chun and will be available again this year.
Using squid ink to create the likeness of a real pufferfish, the adorable dim sum item can be enjoyed in this year’s promotional set menus at TOP of UOB Plaza.
Quartet of masterchefs present a vibrant seafood galore, ranging from fine dining menus to unlimited seafood buffet / 5
For enquiries or dining reservations, please call Si Chuan Dou Hua Restaurant at:
TOP of UOB Plaza
+65 6535 6006
80 Raffles Place, #60-01
UOB Plaza 1, Singapore 048624
Our Tampines Hub
+65 6386 8113
1 Tampines Walk, Our Tampines Hub Festive Mall, #01-99, Singapore 528523
PARKROYAL on Beach Road
+65 6505 5722
7500 Beach Road, Singapore 199591
PARKROYAL on Kitchener Road
+65 6428 3170
181 Kitchener Road, Singapore 208533
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