Driven by the passion of bringing this style of cuisine to the local scene, Si Chuan Dou Hua Restaurant offers an authentic taste of Si Chuan, while simultaneously attempting to introduce Thai-Cantonese fusion to the local palate. Located in the newly renovated Parkroyal Hotel on Beach Road , its concept pretty much follows that of most other restaurants; a tastefully styled ambience with a venerable team of chefs bringing rich flavours to the table.

• The Vibe
  Unlike many other Chinese restaurants, Si Chuan Dou Hua is not overwhelmed with shades of red and gold. You will be greeted first by an elegantly furnished tea lounge of antique furniture, and may then adjourn into a large breezy dining room decorated with soothing cream tones and hints of opulent gold.

  Frequented by mostly corporate clients on weekdays, and families on weekends, Si Chuan Dou Hua is constantly buzzing with people. The delicious smells of food waft throughout the restaurant. To further authenticate the ambience and dining experience, there are specialized tea masters who have undergone years of martial arts, gymnastics and dance training to skillfully serve tea to the diners in its most traditional manner.

• The Food
  The menu at this restaurant is delightfully extensive, and features a variety of traditional Si Chuan dishes, with some infusion of Thai-Cantonese dishes. It is pleasing to note that the team behind the kitchen comprise mostly of chefs that hail from Si Chuan and Guang Zhou, ensuring that the taste of the cuisine is as authentic as it can be.

  The 5-delicacy combination ($30 per order) is suitable for up to 4 persons, and ideal for a luxurious start to the meal. Depending on the chef's recommendations for the day, guests may also request for certain dishes from the list to be included in the platter. For those who cannot resist soups, the 8 Treasure Seafood Soup ($8) and Minced Chicken with Fungi soup ($8) are not to be missed. The 8 Treasure Seafood Soup is truly a glorious dish of eight different delights harmoniously blended – an assortment of fresh crabmeat, shark's fin, crab roe, scallops, dried scallops, pork tenderloin and sea cucumber all enrobed in a spinach puree. The minced chicken with fungi soup is less luxurious, but is still praiseworthy, with its meat so finely prepared that it melts in the mouth. However, I must say that the taste of this soup is rather bland, particularly when taken after other full-flavoured dishes.

  To truly savour a taste of Si Chuan, a must-have on the menu is the Chong Qing Diced Chicken ($22 small) that has reduced many to tears due to its spicy nature. A hot favourite amongst many of the regular diners as well as food reviewers, this signature dish comes with finely cut fried chicken bits, and an abundance of dried chilli to challenge all brave enough to taste it. Another commendable Si Chuan dish to is the Spicy and Sour Meat Dumpling in Chilli Oil ($6 for 5), with minced meat snugly tucked into smoothly textured pouches and best eaten soaked in its gravy. However, some might find the chilli oil a tad too unhealthy for their liking, and might want to order something healthier. For a refreshing change from the other items on the menu, do try the piquant Thai-inspired Spicy Seafood Combination ($30 for small) that is paired off with deep fried mantous (buns).

  Soldiering onto desserts, there are of course highlights that are worth saving the stomach for. The home-made silky soft beancurd ($2.50) that the restaurant is named after is one dish that is reason enough to return for a second or third visit. Freshly-made daily without much sugar added, the dou hua fr Si Chuan Dou Hua can be said to be one of the best and most healthy that one can taste in our local scene. Others that are worth a try are the breaded Sesame Glutinous Rice Pancake ($5 for 4), as well as the delicious Sesame Glutinous Rice Balls ($4) that induce memories of home-made goodness.

The SD Food Advisor's take on Si Chuan Dou Hua Restaurant
With the abundance of Chinese restaurants in our culinary scene, Si Chuan Dou Hua is one restaurant that is quite an unexposed gem. Seeped in tradition and culture, dining here will prove rather enjoyable for most guests, whether young or old. However, with the addition of some non-Si Chuan styled dishes, this restaurant might gradually lose its credibility of staying true to its Si Chuan traditions and vying towards satisfying local tastes. Whether good or bad, it very much depends on the changing expectations of the fussy local palate, as well as the flexibility of the chefs.