Annual Suckling Pig Feast Returns With Two Tantalising New Flavours

Four years since it's inception, Si Chuan Dou Hua Restaurant at Park Royal Hotel at Kitchener Road has firmly established its forte in roast meats. 

Calling all suckling pigs fans, the restaurant's wildly popular, Suckling Pig Feast is making a return from now till 31 August 2015, unveiling two tantalising new flavours - the Barbecued Crispy Suckling Pig with Fermented Bean Curd and Whole "Pi Pa" Suckling Pig with Minced Black Garlic and Pineapple Sauce.

Barbecued Crispy Suckling Pig

As you can see from the picture, it consists of two sauce, fermented sauce and traditional sauce. 
The fermented sauce actually gives me a home feeling whereby I'm still in my hometown... How nostalgic. It's really plain but I find that the dish is really simple and comfortable.  

Fermented bean curd is thoroughly rubbed into the suckling pig before it is put in the grill, giving the Barbecued Crispy Suckling Pig with Fermented Bean Curd its distinctively piquant flavour. 

Steamed Pearl Garoupa in Preserved Vegetable

I'll give this a 10/10 because ever since I was young, I really love steamed fish and preserved vegetable. This combination gives out an intensive and strong flavour. The fish is really light and it does not give out any fishy smell. Garnished with garlic, ginger, onion, spring onion and parsley, it gives a refreshing feeling. 

"Pi Pa" Suckling Pig with Minced Black Garlic and Pineapple Sauce

Apart from slicing and rubbing the skin of the suckling pig, the meat and tendons, providing a satisfying crunch is accompanied by the new Minced Black Garlic and Pineapple Sauce, which reduces the greasiness of the dish and gives the palate a refreshing experience. The "Pipa Pork" is incredibly juicy(compared to normal pork belly), I don't taste any oily smell nor taste. The sauce itself is already amazing and it contains pineapple, pickled cucumbers, minced garlic and black garlic. 

Garlic Bread(Chinese Style)

Their garlic bread does not give you the aftertaste of garlic. However, some of the bread are sticked together that gives a disadvantage. 

 Roasted Barbecue Pork with Dried Scallops in Superior Pork Rib Congee

Garnished with burnt rice, spring onion and parsley, it gives a comforting finish to a truly indulgent meal, along with the restaurant's signature Homemade Fine Bean Curd with Wolfberry. 

On a side note, my mom used to cook this porridge for my family and I really feel homed. 

Homemade Fine Beancurd with Wolfberry

Not a big fan of beancurd and wolfberry but the beancurd is really smooth and silky, accompanied with the texture and the sweetness of wolfberry. Delicious! 

Deep-fried Durian Ball

Their deep-fried durian ball is something that cannot be missed. Chewy, heavy and delicious. Since it's the durian season, why not? The texture reminds me of Malaysia... At first, I thought it was Potato Balls but the skin and coating is made out of sweet potato and filled with juicy and creamy durian paste. I can't wait to try it again! 

The Suckling Pig Feast is available exclusively at Si Chuan Dou Hua Restaurant at PARKROYAL on Kitchen Road from now till 31st August 2015. UOB Card Holders get to enjoy the delicacy at a special price of $168 (U.P. $238) or 20% off the promotional set menu.

For dining reservation please call Si Chuan Dou Hua Restaurant at:
PARKROYAL on Kitchener Road, +65 6428 3170
181 Kitchener Road
Singapore 208533
Opening hours:

Lunch: 11:30am to 2:30pm
High Tea: 2:30pm to 6:00pm
Dinner: 6:30pm to 10:30pm

For more information, head over to their website at: 

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