From 1 September to 30 November 2015, Executive Chef Leung Wing Chung will show off his Cantonese roots with 15 charcoal-roasted claypot signatures exclusively at Si Chuan Dou Hua Restaurant, PARKROYAL on Kitchener Road.
Priced at S$28++/pot for six of the claypot rice dishes, there’s the classic Claypot Rice with Assorted Waxed Meat along with new creations like Chicken, Live Frog and Black Garlic and Cordyceps Flower, Sliced Pork and Salted Fish. As a fellow Canton, not only do the flavours hit home, but also introduces a new level of decadence thanks to the fresh, premium ingredients.
It takes 30 minutes to prepare, but no need to worry – they have it almost ready for you when you order it. That’s the magical moment where the rice starts to crisp up slightly, forming these “rice crackers” everyone at the table will be fighting for. And, despite rushing out claypot dishes one after another, none of the rice was hard or burnt. The rice was either nicely crisped or nice, fluffy and soaked up in all the smokey, meaty flavours.
Claypot rice aficionados can also customise their orders with additional ingredients such as salted fish, Chinese sausage, and, my personal love, frog legs.
Diners can also pair their rice dishes with seven of Chef Leung’s claypot specialties. They are also priced at S$28++/pot and will feature distinct yet homely flavours using nourishing ingredients such as maca, black garlic, chanterelle mushrooms and more.
Black garlic has become famous for its health benefits as much as its balsamic-like, tamarind palette. Chef Leung has done amazingly in combining this strong component in the Stewed Fish with Black Garlic, Bean Curd Skin and Roast Pork dish. Drenching the gravy on a pipping hot bowl of white rice is what dreams are made of.
Other dishes include the Braised Spare Ribs in Wuxi Style, which comes with a side of Pan-Fried Buns with Chanterelle Mushrooms to soak up the sauce with. But, a must try would be the Stewed Lamb Brisket with Catathelasma Mushrooms and Bamboo Shoots. The lamb was neither gamey nor tough, just tender chunks which have soaked up all the lovely flavours. It also comes with a side of Fermented Beancurd sauce for the mushrooms. Granted, not many can handle the poignant flavour of this sauce, but just dab a on little and you might just change your mind.
Those wanting to really impress at family dinners can look to a selection of double-boiled soups featuring superior ingredients like deer tendon, morel and masutake mushrooms.
Claypot Delights Promotion
UOB cardholders can enjoy the Claypot Delights promotion during this period. The second order of any claypot dish will cost only S$5++, along with 20% off orders of double-boiled soups and claypot set menus.
Si Chuan Dou Hua Restaurant at PARKROYAL on Kitchener Road is located at 181 Kitchener Road, Singapore 208533. Reservations can be made through +65 6428 3170.
