Triple treats

Epicure - - EPICURE NEWS -

We’re lov­ing the sound of Si Chuan Dou Hua’s lat­est of­fer­ings, In the Mood for Lob­sters, River Prawn Fi­esta, and Se­crets of a Clay­pot.

Din­ers can en­joy un­lim­ited serv­ings of lob­sters in eight dif­fer­ent flavours, which are all pre­pared at a live sta­tion. These in­clude Chopped Chilli with Bean Paste, Sautéed Deep-fried Lob­ster and Su­pe­rior Soy Sauce, and the Braised Lob­ster and Fish Maw Soup with Wild Mush­room. This à la carte buf­fet also in­cludes 30 other dishes, such as the tangy Boiled Sliced Fish in Pre­served Chilli Broth and the Crispy Fish Skin with Salted Egg. $98/adult, $48/child for week­days; $108/adult, $50/child for week­ends. #60-01, UOB Plaza 1, 80 Raf­fles Place. Tel: 6535 6006

Over at Si Chuan Dou [email protected] Tampines Hub, gi­ant river prawns are served in six mouth­wa­ter­ing styles, in­clud­ing fresh Thai Sauce with Fresh Fruits and the pop­u­lar Sichuan Gar­lic and Chilli Sauce. Other high­lights are the Deep-fried Squid with Chicken Floss and Braised Bee Hoon Soup with Shrimps. $68/per­son, $30/child un­der 12. #01-99, Fes­ti­val Mall, 1 Tampines Walk. Tel: 6386 8113

Fans of clay­pot dishes can ex­pect 19 tan­ta­lis­ing cre­ations from ex­ec­u­tive Can­tonese chef Le­ung Wing Chung. We like the nour­ish­ing Clay­pot Rice with Chicken, Live Frog and Black Gar­lic for its sweet and earthy notes. Try the spicy Braised Beef Ten­don with Curry Sauce (best with white rice) and the ten­der Braised Veni­son with Ver­mi­celli in Spicy Chilli sauce. $68/per­son for a seven-course menu. Level 3, PARKROYAL on Kitch­ener Road, 181 Kitch­ener Road. Tel: 6428 3170

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