Sichuan cuisine is famous for its bold flavours from the liberal use of Sichuan pepper as well as chili peppers and garlic. The pungency and spiciness is what distinguish its unique flavours. In Kuala Lumpur, the authenticity of these flavours is recognized at the Park Royal Hotel at the Si Chuan Dou Hua Restaurant. Set with chic and comfy elegance ambiance, the team in the restaurant brings the best of gourmet and culture to present an extravagant dining experience. Coupling the elegant décor with oriental setting is the display of skillful tea pouring featuring the traditional long spouted tea pot.
From 13 May to 15 June 2014, impressing the gourmands with their exquisite duck menu under the helm of Chef Foong Koon Sang, Si Chuan Dou Hua will showcase the famous traditional dish of Beijing Roasted Duck roasted to perfection and prepared in seven different ways, starting from the skin to the meats and bones.
Slowly roasted to perfect golden brown, the crispy duck skin is then delicately carved at dinners table to prepare the unconventional Duck Skin Wrapped with Seaweed and Julienne Legumes wrapped with cucumber, spring onions and sweet sauce with an innovative addition of seaweed strip .
Very well pumped with perfect separation of skin and fat nicely hug dry to perfection before roasting. And here, these ducks are roasted in hung oven allowing the meat to slowly cook through the convection of heat within the oven till turning shinny brown.
And to make sure the perfect quality gets served to dinners, the roasted duck was hung standing while chef slices and instantly wrapping to give you the wrapped duck skin. The combination is a good texture of succulence and crispy with a comprehensive contrast of different texture and flavour.
This all duck banquet continues with the Duck Bone with Salted Vegetables and Beancurd Soup which serves perfect as teaser with the salty sourish zest from the salted vegetable. Not to mention the delight of soft bean curd and all the essence from what’s remaining inside the duck bone.
With a promise of total palate and sensory immersion, the Wok fried Duck with Sichuan Spicy Chili is the classic dish found at Si Chuan Dou Hua that will numb your tongue with the light tinge of fragrant and aroma of dried Sichuan’s chilies. A total bold factor when it comes to fiery level.
Duck meat can also be stir fried with black pepper if one prefers a milder sensation of fiery. There is the Stir Fried Duck with Fragrant Black Pepper Sauce and is perfect for anyone who loves the black pepper’s fragrant and sensation. Then slightly mellower than the wok fried duck with Sichuan spicy chili is the Stir Fried Duck with Young Ginger and Spring Onions. Duck meat is impressive with light fragrant of ginger with sweetness from the spring onions.
Another attractive display is the Sliced Duck with Mango and Spicy Sauce. This unique dish offers tenderness of the meat with sweetness of mango. Pairing the duck meat with thick slices of mango fruits for maximum aroma and the epic combination of flavour was a clever and creative piece of art. The matching flavour from the mango subtlety empowers the gaminess of duck.
Sichuan is popular and famous with the dan dan noodles so included in this duck banquet is the Duck Dan Dan Noodles served with strips of duck meat. The sauce was exceptionally flavourful and texture of the noodle is the evident of highly skilled technique.
Other choices of noodles includes the Longevity Duck Noodles and the Crispy Duck Noodles. The first is wantan noodle topped with sautéed duck slices and the later with duck slices and sauce poured only the pre deep fried noodle.
The Beijing Roasted Duck promotion is priced at RM 99 nett per duck and is available during lunch from 12 noon to 2:30 m and dinner from 6:30pm to 10:30pm.
For more information visit their website at www.sichuandouhua.com .
Si Chuan Dou Hua Restaurant is located in Park Royal hotel at:
Jalan Sultan Ismail,
50250 Kuala Lumpur,
For enquires and reservations, please call 03-21470088 or email firstname.lastname@example.org
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