From March to June 2021, Si Chuan Dou Hua will be presenting two poultry centric dining promotions at their two outlets – “Deep Duck Secrets” @ Top of UOB Plaza and “Chicken-little” at Beach Road. Both concepts have a buffet main course weaved into a full-fledged set menu ($58++ per person, min 2 diners), comprising 7 courses.
Kick off the meal with Combination of Three Delicacies – cold refreshing appetisers to start and prepare you for the feast ahead. Each diner will be served with a bowl of Boiled Duck Soup with Preserved Chilli, Preserved Vegetables and White Cabbage – a soup with Hunan flavours. Unassuming as this looks, the sour and slightly spicy flavours will whet your appetite. Pushing forward a nose to tail dining concept, the duck carcass is used to cook the soup.
The first of the accompanying side dishes is the Deep-Fried Prawns in Passion Fruit Sauce. I love this dish as the prawns used are very fresh and juicy and lightly battered. The passion fruit sauce was not too overwhelming too.
The other side dish – Stir-Fried Asparagus, Fungus and Lotus Root will be a hit with vegetable lovers.
Next we have the main courses – Peking duck for Top of UOB Plaza and the chicken delights for Beach Road.
We were told that the ducks are cleaned and scorched with boiling water (to tighten the skin), then splashed with maltose before air drying for four hours. Thereafter, they are roasted for 55 minutes at 180 degrees to achieve the crispy duck skin. Served with wraps in a bamboo steamer (yes, each diner gets 8 pieces!), diners can choose to eat the Peking Duck on its own in wraps.
Unfortunately, we found the meat a little tough and the skin not crispy enough.
Inspired by Sichuan classics, the “Chong Qing” Diced Chicken with Dried Chilli is a crowd-favourite. Diced chicken is marinated with salt, hua diao wine, ginger juice and cornstarch before deep frying to a rich golden hue. This is then tossed in peppercorn, dried chilli, ginger, spring onions and garlic. Just before it is served, this fiery red dish is coated with sesame oil for the extra fragrance.
We also liked the Diced Chicken with Dried Chilli and Cashew Nut. Diced chicken is fried with dried chilli, peppercorn, ginger, spring onions, garlic. The chicken is very tender but would prefer it to have a more fiery kick to it.
The last of the chicken dishes is the Stir-fried Chicken in Garlic and Chilli Sauce served with Broccoli. Note that all of these chicken dishes are free-flow so you can have as much as you want!
Choose between stir-fried brown rice with minced duck meat, stir-fried beehoon and vermicelli with shredded duck meat or spinach noodles soup with wagyu beef for your other main course. Our pick was the noodles soup and it was delightful! The homemade spinach noodles have sufficient bite and who would say no to wagyu beef?
We had the homemade fine bean curd with wolfberries to round up the meal, but for those looking for something more refreshing, you can choose the chilled chrysanthemum apple jelly.
As an additional treat, top of $38++ for Alto Los Romeros Cabernet Sauvignon – a red wine with slightly overripe black fruit flavours. You can also take 15% off your bill these 2 set menus when you pay with UOB credit cards.
Budget: S$58++ per person
*GST(7%) and service charge (10%) is applicable.
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