TRADITION REINVENTED

Serving refined Cantonese and Sichuan cuisine since 1996, Si Chuan Dou Hua Restaurant at PARKROYAL proudly unveils their grand transformation. The revamped space breathes elegance and sophistication, using natural light and earthy tones to inject an air of tranquility. Under the experience of Master Chef Leung Wing Chung, the menu has been updated with dishes like the Crispy Chicken ‘roulade’ made with glutinous rice and goose liver (S$88), as well as the Steamed Eel with Pumpkin served with Prawn Roe Sauce (S$22). sichuandouhua.com