Mid-Autumn at Si Chuan Dou Hua Restaurant
Mooncake festival is coming soon, and many restaurants and bakeries are busy promoting their own lines of mooncakes. From the traditional lotus paste filling, restaurants have creatively come up with many varieties of fillings including red bean, green tea, nuts and many more. This year Si Chuan Dou Hua Restaurant present you a selection of mooncakes made with premium ingredients.
Delectable 6 flavors of mooncake by Si Chuan Dou Hua, Parkroyal Kuala Lumpur.
Baked White Lotus Paste with Bird’s Nest (金窝酥白莲燕窝月饼) RM 62.50++ / pc
With the addition of luxurious bird’s nest the white lotus paste baked mooncake has become extraordinary.
Low Sugar White Lotus with Single Yolk(低糖白莲单黄月饼) RM 23.00++ / pcs
Low sugar white lotus definitely become more popular because people nowadays is more health conscious. The flavor was light and showcase the savory salted egg yolk thoroughly.
Charcoal Infused Mocha Milk Tea (炭烧奶茶摩卡莲蓉月饼) RM 21.00++ / pcs
Not a fan of both Mocha and Milk Tea but my companion enjoyed this immensely; aromatic coffee mocha and intense flavor of the milk tea make her a happy girl!
Savoury White Lotus with Shrimp Sambal (马来占白莲蓉月饼) RM 21.00++ / pcs
The combination might sound weird but trust me once you have a bite of it you will hooked! The robust taste of the shrimp sambal had balanced the sweetness of the white lotus; provide extra zing but not too overwhelming.
Lotus Paste with Single Yolk (单黄莲蓉月饼) RM 20.00++ / pcs
The classic lotus paste with single yolk baked mooncake will never fail to win the votes for those who prefer the traditional flavor.
Pandan with Single Yolk (翡翠单黄月饼) RM 21.00 ++ / pcs
I love the delicate fragrant of the pandan leaves lingering in my mouth, definitely a great twist for the “humdrum” plain lotus paste 😛
UOB, Hong Leong, Standard Chartered and CIMB card members enjoy special discounts for purchase of a single box of mooncake.
We were served with some of the restaurant’s signature dishes after we mooncake tasting, ya you heard me right, we had dessert first before our actual dinner ~ lol But it doesn’t matter because we were famished that time 😛
Si Chuan Hot and Sour Soup 四川酸辣汤
Definitely one the the most representative dish of Si Chuan cuisine. Texture was thick without being stodgy comprised a ton of different ingredients nearly too numerous to count such as shredded chicken, crab, jelly fish, black fungus, bean sprouts ans etc. A little bit of spicy, a little bit of sour and a little bit of hot, great play on flavors!
Chilled Chicken in Spicy Bean Paste 口水鸡
Chilled boneless chicken flooded in fiery red gravy, like most of the Si Chuan food, it’s all about the hot, spicy and numbing sensation, either you love it or you hate it! Obviously I’m the previous one!
Boiled Sliced Beef with Chili Oil 水煮牛肉
Let’s get the numbing “enjoyment” continue with my favourite dish at Si Chuan Dou Hua, the legendary Boiled Sliced Beef in Si Chuan Pepper Sauce! I will never or should I say we will never get boring of this dish! All my dining companions that night were really impressed by the impact given by the tender sliced beef in pungent chili oil, leek, scallions and garlic. The fiery burning sensation & the eager to eat more…. A dish definitely on a stellar level!
Stir Fried French Beans with Minced Garlic 干煸四季豆
The French Beans might looks overcooked but trust me, it still remain the crunchiness with a lot of “wok hei”, that is the “essence” imparted by the hot work during stir frying.
Butter Prawns 奶油虾球
Sizable de-shelled prawns were light battered and deep fried then coated with luscious butter sauce; very moreish indeed.
Beancurd with Wolfberries Syrup 枸杞蜜糖豆花
Something you can’t miss when you are here! Yogurt is used instead of gypsum powder, it’s definitely more healthy! The silky smooth texture of beancurd tasted even better with the wolfberries syrup!
We left with almost resonating burps, the folks were happy & satiated
Read my previous experience at Si Chuan Dou Hua here & here.
Si Chuan Dou Hua Restaurant
Parkroyal HotelJalan Sultan Ismail
50250 Kuala Lumpur.
Tel. no: +603-2782 8303 Website: http://www.sichuandouhua.com/ Facebook: www.facebook.com/Parkroyalkualalumpur?sk=wall
The white lotus paste mooncake looks so smooth.
It is!
Tis the season for extra calories!
I don’t want >.<
Baked White Lotus Paste with Bird’s Nest, eat oledi face will become smooth smooth 😉
I too noticed that their mooncake filling paste looks smooth.
So small amount of bird’s nest, no such obvious effect de lah, hehe lol
Loving the Spicy Numbing sensation of Sichuan food… call me crazy!!
I like the Bird Nest and Sambal Mooncakes here… both pretty delicate and not too sweet…. drools….
Me too, call me crazy too!
I want the bird’s net one, sound yummy.Love the idea of adding wolfberries syrup in tofufa, very special and healthy too.
Ya, gave the syrup some texture too~
Because of the appearance, Im interested to try out charcoal infused mocha milk tea!! ^^
Visual animal 😛
Wow that mooncake with birds nest looks like a real treat! I’ll look for the piece with the most bird nest inside.. 😀
Hope you can get the piece with most bird nest!
:O wolfberries syrup to complement with beancurd is something creative that i never seen before, great idea on that !
Of course we can’t get this at normal TFF stalls 😛 How about do this at home?
Any recommendation on which bakery/ restaurant sells the best moon cakes? There are just too many choices in KL. =)
Hmm….. actually every bakery have their own specialties, quite hard to introduce for you too 😛