For lovers of spicy Sichuan food, Si Chuan Dou Hua has been their favourite restaurant they head to when the gastronomical yearnings take control. For the unbeknown, Si Chuan Dou Hua chain of restaurants are designed to add value to the ParkRoyal Hotels & Resorts Pte Ltd. The hotel chain is renowned for the quality and authenticity of its Sichuan and Cantonese dishes. The original team of master chefs opened Singapore’s first branch in ParkRoyal on Beach Road with such success that a second restaurant was opened on the 60th floor of UOB Plaza 1 in 2002. A third followed in 2003 at ParkRoyal Kuala Lumpur in Malaysia and in 2007, a fourth outlet opened in Tokyo, Japan, all continuing the fine tradition of bringing the authentic tastes of China to the world.
Besides the authentic cuisine, a unique aspect of dining at Si Chuan Dou Hua is the presence of the traditional tea master who integrates Chinese martial arts, dance and gymnastics to perform a host of elegant and skilled stunts when pouring tea.
Located at the Si Chuan Dou Hua restaurant is Tian Fu Teahouse, which offers a wide variety of tea and snacks in a cosy setting. Guests can adjourn to the teahouse before or after their meals to enhance and/or complete their dining experience. To create the high-quality Sichuan cuisine, one needs a chef with dexterity and culinary creativity. Executive chef Zeng Feng, a native of Chengdu has been helming the menu since the restaurant was formed in 1996. Zeng Feng is recognised by the Chinese government as “National Advanced-Grade Master Chef” and has 25 years of experience. Prior to joining the Hotel in 1997, he had many accolades under his belt from various competitions in Asia, his awards include: China Cooking Competition 1993 – Gold & Silver Medal; China National Technical Expert Award 1996; World Golden Kitchen 2005 – Gold Medal. Upon achieving the Gold Medal in the World Golden Kitchen 2005, he has been invited to conduct cooking demonstrations on national television programme in China and Singapore, and numerous overseas promotions in Myanmar, Japan and Malaysia.
“It is my passion and joy to be able to bring the original tastes of Sichuan to Singapore and beyond. I hope that more people will come to appreciate that Sichuan cuisine is more than just ‘ma’ (numbing) and ‘la’ (spicy) in nature, but has a whole spectrum of flavours that makes it so exciting.” explains chef Zeng Feng. Some of the must-try dishes are celery in spicy bean paste, chilled chicken in spicy bean paste and minced chicken soup with bamboo pith. The Oriental-themed restaurant accommodates up to 200 seats and offers three small private rooms and one large private room for special events and functions. For reservations call 6505 5722 or visit them at ParkRoyal on Beach Road, 7500 Beach Road.

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