Tuesday, August 28, 2007

Sizzling Combination of Sichuan and Cantonese cuisine at Parkroyal Hotel

For the mooncake lovers: Si Chuan Dou Hua Chinese chef Eric Chew Chee Kuong showing the array of moon cakes on sale.
For most Malaysians, the spicier a dish, the better the eating experience would be.

We are not alone however, in pushing the limits of our tastebuds.

Take Sichuan cuisine, for example, and its trademark peppercorn ingredient that blazes a path straight to one’s stomach.

So if you’re one of those who are always on the search for the next spicy ‘high’, look no further than Si Chuan Dou Hou Restaurant for the experience.

Located in Parkroyal Hotel, Kuala Lumpur, this restaurant also offered authentic Cantonese cuisine as well as Sichuan.

Led by Master Sichuan Chef Sun Wei Liang, all ingredients are imported from China and no MSG or preservatives are added to any of the dishes.

This was definitely the reason behind the juicy freshness of the Large Prawn with Hot Garlic and Chili in Basket that was bursting forth with honey and garlic goodness.

However, it was the Braised Cod Fish with Beancurd in Spicy Bean Paste that exemplified the hot and numbing reputation of a classic Sichuan fare.

This controversial dish with its chilli oil and peppercorn-based sauce didn’t fail to impress the true chilli lover.

It was therefore surprising when the hotel’s marketing communications manager Wendy Yap said, “In our restaurant, we serve a more mellow form of Sichuan cuisine because the actual spicy level of Sichuan cuisine would have been too much even for Malaysians to handle.”

A wake up call for the tongue: The Braised Cod Fish with Beancurd in Spicy Bean Paste.
If the spicy fare is too much for the uninitiated, then they can opt for the mildly spiced Cantonese dishes.

To begin, the top-quality ingredients make the Braised Eight Treasure Soup with Seafood a tasty treasure find.

Heartily coloured by the green spinach, the soup was a delectable combination of fresh and dried scallop, shark fin, crabmeat and roe, and Chinese mushroom.

Another harmonious medley of ingredients was the Stir-Fried Squid in Rainbow Style that captured the eye (and tastebuds) with its dried squid on top of the fresh squid, carrots, peppers and beansprouts.

Even the Cantonese favourite Fried Rice dish had surprise ingredients with the crunchy dry shrimps and small cubes of yam garnishes.

To cleanse one’s palate and blood circulation, the restaurant offered 8 Treasures Premium Tea that was a fragrant blend of red dates, wolf berries, dried longans, chrysanthemum, rock sugar, dried lily buds, jasmine tea leaves and ‘mai dong’.

Furthermore, in preparation for the Mid-Autumn Festival, there are nine traditional and tantalising mooncake flavours available to order from now until Sept 25.

These are White Lotus with Double Egg Yolks, Jade Single Egg Yolk and Red Bean Paste, Ginseng Wolf Berries Paste, Dragon Fruit Paste and Chocolate Durian Paste.

Spicy and tempting: The specialities of Sichuan and Cantonese cuisine available in Si Chuan Dou Hua.

The restaurant is also having an All You Can Eat promotion for the month of August available only for dinner with a minimum of 4 persons above. This is priced at RM 68.00++ for adults with a 50% discount for children five to 12 years of age.

Lunch is served daily from 12.00 noon to 2.30 pm while dinner is from 6.30pm to 10.30pm.

For more enquiries and reservations, call 03-2782 8303 or email to fnbsec@kul.parkroyalhotels.com

Source : STAR
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