If you are a fan of BOTH Mala and Lobsters, you come to the right place.
Si Chuan Dou Hua Restaurant located at the TOP of UOB Plaza, a pioneer of Sichuan cuisine in Singapore, has introduced an All-You-Can-Eat Lobster Buffet Feast.
(Click PLAY for video highlights of Si Chuan Dou Hua Restaurant.)
So, why the name “Si Chuan Dou Hua”?
In Sichuan, a bowl of dou hua, or silken bean curd, is a symbol of welcome offered to guests in homes.
Image may be NSFW.
Clik here to view.
The restaurant is now known to be a fine dining Chinese restaurant serving with finesse authentic Sichuan and Cantonese cuisine in an exquisite setting.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Powerfully hovering at the top of the 60-storey iconic UOB Plaza, Si Chuan Dou Hua Restaurant offers sweeping 360-degree views of the city and beyond.
Depending on where you sit, you get a view of Marina Bay Sands, Esplanade, Raffles City to the CBD areas – what people would call the “million-dollar view”.
Nestled in the heart of the central business district, it is also the venue of choice for business lunches, corporate functions, and family celebrations.
Image may be NSFW.
Clik here to view.
As the season of reunion and feasting begins, Si Chuan Dou Hua Restaurant debuts this “In the Mood for Lobsters” lobster buffet feast, presenting succulent crustaceans cooked in sumptuous Sichuan and Cantonese styles.
Available from now till 14 January 2019.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Diners can also choose to have the lobsters prepared in front of you at a “live” station, to interact with the chefs and enjoy unlimited servings of succulent lobsters prepared in 8 different styles, such as Chopped Chilli with Bean Paste, Sauteed Deep Fried Lobster, and the fragrant Superior Soy Sauce.
That’s not all.
Served alongside the lobsters are 30 dishes prepared à la minute, including dishes not available on the regular à la carte menu, such as the tangy Boiled Sliced Fish in Preserved Chilli Broth and the Crispy Fish Skin with Salted Egg.
Here are some of the signature food items from “In the Mood for Lobsters”:
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Chopped Chilli with Bean Paste Lobster
A popular sauce for lobster is a fermented black bean sauce made from soaked and mashed black beans, combined with garlic and green onions.
The addition of chopped chilli makes this a dish a spicy rendition of lobster that’s boiled, shelled and cut into pieces, then stir-fried with chopped chili until aromatic.
Also check out the sweet, chunky and fleshy meat.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Black Pepper Lobster
If you like piquant taste of black peppers, go for this cooking style when you order your next lobster at the “live” station.
It is a twist to the local favourite black pepper crabs, using lobster instead that is wok-fried upon order.
Its succulent meat is dressed in a robust Chinese-style black pepper gravy. Made with toasted and crushed fresh black peppercorns, garlic butter, oyster sauce, shallots and scallions, this delectable gravy is best mopped off your plate with a mantou bun.
Image may be NSFW.
Clik here to view.
Braised Lobster and Fish Maw Soup with Wild Mushroom
This premium lobster soup dish is limited to one serving per person, so it’s a must that you savour its goodness to the last drop.
It marries the delightful flavor of braised lobster with fish maw.
The spongy texture of the fish maw allows it to absorb the flavours of lobster and wild mushrooms, making it an important ingredient in this soup.
And the thick and smooth soup is ultra-comforting during rainy periods.
Image may be NSFW.
Clik here to view.
Other than the above styles, you can have the Lobsters prepared with Chilli, Poached in Chicken Consommé, Thai Style, White Pepper, Sautéed Deep Fried, or with Superior Soy Sauce.
Crispy Fish Skin with Salted Egg
Served alongside the lobsters are dishes not available on the regular a la carte menu, like this Crispy Fish Skin with Salted Egg, an appetiser guaranteed to whet your appetite and tease your taste buds.
It will be most enjoyed for its crunchy factor, fish skins twice-cooked to golden perfection and coated with the addicting savoury taste of salted egg yolk and a touch of spice. A rich and crispy starter to pave the delicious way to your lobster dishes.
Image may be NSFW.
Clik here to view.
With its battery of experience chefs who hail from the city, Si Chuan Dou Hua has created a set of successful signature dishes renowned for their true flavours of Sichuan.
30 signature dishes are also available in the “In the Mood for Lobsters” special, including the famous Ma Po Tofu, Boiled Sliced Fish in Preserved Chilli Broth, Deep-fried Prawns with Wasabi, Seabass boiled in Sichuan Pepper Sauce, Sliced Beef with Spring Onions and Ginger, Sweet & Sour Pork with Pineapple, Crispy Roasted Chicken, Fried Rice with Crab Meat, Stir-fried Carrot Cake in XO Sauce, Sichuan Dan Dan Noodle, to name a few.
Signature dishes from Si Chua Dou Hua Restaurant: (available at “In the Mood for Lobsters”)
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Homemade Bean Curd with Spicy Minced Meat Sauce (Ma Po Tofu)
Si Chuan Dou Hua’s homemade bean curd is formulated with a special recipe and has an acclaimed heavy soy taste but a soft, velvety texture.
Combined with a spicy minced meat sauce, this dish has flavours that are a lot bolder and spicier than its Japanese counterparts.
Recommended to be eaten with rice for a more balanced flavour, or by itself to experience its subtle numbing spiciness.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Chong Qing Diced Chicken with Dried Chilli and Peppercorn
For lovers of Sichuan cuisine, Chong Qing Chicken needs little introduction.
This spicy dish is best known for the insane chicken-to-dried chili ratio, where the deep-fried marinated chicken pieces (traditionally bone-in, but could be diced) are wok-fried into cups of dried aromatic chilies, Sichuan peppercorns, minced ginger, garlic and scallions.
Evenly fried to perfection, the chicken pieces retain a soft crunch that you’d hear a distinct flaking sound when you drop a piece.
The Sichuan peppercorns that give this dish a unique peppery tanginess and tongue-tingling character. While the dish didn’t look THAT intimidating, let’s just say you have been warned.
Image may be NSFW.
Clik here to view.
Sichuan Minced Meat Noodles Soup
Made with small noodles that go well with a minced meat sauce, combining ground pork, Chinese cooking wine, and other aromatic ingredients.
A signature dish to try if you are hankering for an authentically Sichuan noodle soup.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Sichuan Pancake
Not all Sichuan dishes are spicy as you can see in this dessert item. Si Chuan Dou Hua’s pancakes are made from glutinous rice, shaped into small rectangular blocks, and deep-fried till golden brown.
This cooking method yields a crispy exterior that contrasts well with the soft, sticky interior with the red bean paste filling.
Coated in toasted sesame seeds for that added crunch when you bite.
Image may be NSFW.
Clik here to view.
Homemade Fine Bean Curd with Wolfberries
This warm, soothing, silky smooth tofu pudding or dou hua (short for doufuhua) highlights Si Chuan Dou Hua’s homemade fine bean curd as a dessert.
So smooth it slides down your throat effortlessly.
It is drizzled with a not-too-sweet wolfberry sugar syrup, made with water, sugar, wolfberries (a.k.a. goji berries) and a pinch of corn starch to thicken the syrup.
Topped on this bowl of dessert, the wolfberries add more health benefits to the already protein-rich soy beans. A perfect finish to your lobster feast.
Image may be NSFW.
Clik here to view.
“In the Mood for Lobsters” Special
Available for dinner from Mondays to Fridays at $98 per adult and $48 per child, and also available for lunch and dinner at $108 per adult and $50 per child on weekends and Public Holidays. Till 14 Jan 2019.
UOB Cardmembers enjoy a 15% savings on their total food bill with a minimum of four to dine.
Image may be NSFW.
Clik here to view.
Si Chuan Dou Hua Restaurant – TOP of UOB Plaza
80 Raffles Place, #60-01 UOB Plaza 1 Singapore 048624
Tel: +65 6535 6006
Opening Hours: Lunch 11:30am – 2:30pm, High Tea 2:30pm – 6pm, Dinner 6:30pm – 10:30pm (Mon – Sun)
Email: top@sichuandouhua.com
Image may be NSFW.
Clik here to view.
“River Prawn Fiesta” Special at Our Tampines Hub
Over at Si Chuan Dou Hua Restaurant Our Tampines Hub, there is also a “River Prawn Fiesta” which presents giant river prawns prepared in six mouth-watering styles and a single serving of the premium Braised Abalone with Oyster Sauce, alongside family-friendly Sichuan and Cantonese dishes.
With a minimum of two adults to dine, “River Prawn Fiesta” is available for lunch and dinner daily at $68 per person. Children under the age of 12 years old dine at $30. UOB Cardmembers enjoy a 15% savings on their total food bill.
Si Chuan Dou Hua Restaurant – Our Tampines Hub
1 Tampines Walk, Festive Mall, #01-99 Singapore 528523
Tel: +65 6386 8113
Opening Hours: 11:00am – 10:00pm
Email: oth@sichuandouhua.com
Image may be NSFW.
Clik here to view.
* This entry is brought to you in partnership with Si Chuan Dou Hua Restaurant.
The post Si Chuan Dou Hua Restaurant – All-You-Can-Eat LOBSTER Buffet With Sichuan And Cantonese Dishes, At TOP of UOB Plaza appeared first on DanielFoodDiary.com.