>Si Chuan Dou Hua Restaurant @ Parkroyal Hotel

>Si Chuan Dou Hua Restaurant (四川豆花饭庄)，a Chinese restaurant nestled in Parkroyal Hotel which I think is the weirdest restaurant name =.=” Why Dou Hua or Beancurd is used as it’s restaurant name?

So many question marks in my brain @@. How to connect Si Chuan cuisine & Dou Hua (Beancurd)? My curiosities were answered when I am invited to dine at Si Chuan Dou Hua Restaurant.

Beancurd with Wolfberries Syrup
The legendary tau fu fah! Yogurt is used instead of gypsum powder to ensure that it’s definitely more healthy! The silky smooth texture of beancurd tasted even better with the wolfberries syrup. Now I know why the restaurant is named after this Dou Hua 🙂

Dining area with many red lanterns hanging on ceiling & adorned with antique bowls, very Chinese feel indeed~

Long nose kettle
This is not a decoration! Please see the next photo 😉

Yes! the kettle is used for tea pouring! They even employed a tea pouring master from China! According to him, it took 4 years to mastered this skill. I am so impressed with him that my jaw almost dropped when I saw his performance.

Look at the precise angle he pouring the tea.

Watch the videos, you will know how skillful is him~~
I bet you will watch these till you forget to blink your eyes ^^

Eight Treasures Tea
Consist of red dates, wolfberries, chrysanthemum, dried longans, dried lily buds, Jasmine tea leave, ‘mai dong’(麦冬) & rock sugar. Love the natural sweetness from all those ingredients.

They sell the Eight Treasures Tea in a box of 8 packets at RM 55.00 / box.

Five Delicacies Combination
This cold dish platter consists of sauteed cucumber, mushroom, jellyfish, baby octopus & boneless chicken slices.

Eight Treasures Soup with Seafood
The thick texture spinach based soup laden bountifully with crab meat, crab roe, both dried & fresh scallops, sea cucumber, abalone, sharkfin & mushrooms. Every spoonful is a treasure indeed!

Stir Fried Hong kong Kailan with Dried Chili
Definitely the crunchiest vegetable that I ever ate! I can hear the “crunch crunch” sound when I ate the Kailan’s stem ~.~

Fresh Scallop with Garlic & Chili
Look at the humongous size scallop! Come & try yourself, then you will know how fresh is it! The appetizing garlic & chili sauce complemented the scallop very well too.

Silver Cod Twin Style
Flaky fried cod fish topped with mayonnaise & Teriyaki sauce.

Stir Fried Diced Chicken in Spicy Bean Paste
Who can resist fried food? This is so addictive! You will pop in the diced chicken 1 by 1 & not willing to lay down your chopsticks 😛 The chicken has strong flavor & aroma that we, Malaysian, are fond of.

Boiled Sliced Beef with Chili Oil
One of the famous dish of Si Chuan Cuisine ~ 水煮牛肉. It’s my 1st time eating this. The verdict: It’s an addictive dish that numbed my tongue & lips but it didn’t stop me to order a bowl of rice to go with it! The fiery burning sensation & the eager to eat more…. A dish definitely on a stellar level!

Love the tenderness of the beef.

Those above wondrous culinary creations are from Chef Chew Chee Kuong (Left) and Chef Yu You Xiang – from China (Right). Bravo!
Chef Chew Chee Kuong also shared many interesting cooking experiences with us after the dinner.

We left with almost resonating burps, the folks were happy & satiated 🙂

Si Chuan Dou Hua Restaurant

Parkroyal Hotel
Jalan Sultan Ismail
50250 Kuala Lumpur
Malaysia

Tel. no: +603-2782 8303
Email: douhua@kul.parkroyalhotels.com
Website: http://www.sichuandouhua.com/

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