I made an impromptu decision to have dinner at Si Chuan Dou Hua, Top of UOB Plaza tonight and made my reservations through reservations.sg. The process was very easy and fuss free with instant confirmation. It was a good choice because it was the F1 weekend and there was a clear view of the track from the Top of UOB!
大红袍 – $6.50++
When I arrived, a cup with tea leaves was already on my table. In a way I wasn’t asked what tea I liked but I trust them anyway because I know they have good quality Chinese tea here. The tea was served kung pu style with a dedicated staff to refill each cup with hot water with style. I was not told what tea it was (I didn’t ask either) but upon drinking I knew it was something I never tried before because the taste was unfamiliar. Upon checking the receipt after my meal, I found out this was Da Hong Pao – indeed something I’ve never tried and seldom see.
Da Hong Pao “Big Red Robe” is a prestigious Wuyi oolong tea which has a legend to to dated back to the Ming Dynasty (hence the premium price). The typical oolong tea served at most Chinese restaurants in Singapore is Tie Guan Yin and Da Hong Pao is very different, though there are slight similarities in the taste. The dried tea leaves also looks vastly different. I really liked this tea and am very glad to have it tonight!
Sichuan Hot and Sour Soup – $10.00++
As this is a Sichuan restaurant, trying the hot and sour soup is a must. I liked this bowl.
Double-boiled Shark Cartilage Soup with Fish Maw – $12.00++
Other than Sichuan dishes, Si Chuan Dou Hua also serves Cantonese specialties and this soup was one of them. The soup was thick with flavours and while I liked it, I decided that the Hot and Sour soup was more outstanding.
Homemade beancurd with spinach and dried scallops – $24.00++
Homemade beancurds at restaurants always never fails to satisfy me and this was no exception. The texture was wobbly and smooth and it was packed with flavours. it says spinach on the menu but the vegetable I saw didn’t look like spinach at all. Nevertheless, I really liked this one.
稻草东坡肉 Braised Pork Belly in Homemade Brown Sauce – $8.00++ (min 2)
The pork was very tender and the fats had a melt in the mouth texture. You may almost think it’s not sinful. The portion is good enough for 1 and you really shouldn’t be greedy and have more than this amount because it IS sinful. Mini buns served in the mini steamer was provided to go along. The bun was cute to look at but the texture was too dry.
Sichuan Dan Dan Noodle – $8.00++
Just a classic, and spicy enough.
Sichuan Chilled Noodle – $8.00++
This is meant to be eaten all mixed up and the chilli paste is very spicy. The overall taste reminded me of the cold noodles from Momofuku Noodle Bar! I personally found this to be more outstanding than the Dan Dan noodle.
Homemade Fine Bean Curd with Wolfberry – $4.00++
One of the best bean curds around, but I’m not a fan of bean curd in general.
Sichuan Pumpkin Pancake – $5.00++
This one was more like my kind of dessert!
The pastry was the chewy sort and I liked it that way. It was slightly too oily but still within acceptable extent.
Glutinous Rice Balls in Chinese Wine – $5.00++
This one was just bad. The rice balls were cute and small but wasn’t as chewy as imagined. It was on the mushy side and I didn’t like the Chinese wine soup. This was probably the only thing from the meal I did not enjoy.
Lunch : 11.30am – 2.30pm
High Tea : 2.30pm – 6.00pm
Dinner : 6.30pm – 10.30pm