Si Chuan Dan Dan Noodle 四川旦旦面
From 1st November 2014 to 31st January 2015, enjoy Sichuan and Cantonese dim sum creations at Si Chuan Dou Hua PARKROYAL Kuala Lumpur, specially crafted by Chef Peng Yi Chun, Master Dim Sum Chef from Si Chuan Dou Hua Singapore.
With over 20 years of culinary experience and the passion to breathe new life into traditional dim sum dishes through new flavours or presentation, the arrival of Sichuan-born Chef Peng to PARKROYAL Kuala Lumpur is indeed a pleasure to all dim sum lovers.
Pan-Fried Minced Chicken Dumpling with Chives 冰花鍋貼
The Si Chuan Dou Hua dim sum feast is priced at RM58nett per person, comprises a total of 58 items that range from dim sum to noodles, rice and vegetables dishes cooked in different styles, as well as a variety of soups and desserts. The feast is available fro 12noon to 2.30pm from Mondays to Fridays, 10am to 2.30pm on Saturdays and Sundays.
To kick off the promotion, Chef Peng will personally shocwases the Sichuan art of knife shredding noodles in the restaurant from 1st to 9th November 2014.
These handmade noodles, which is skillfully shredded from a piece of dough using sharp blade in quick, impeccable, successive straokes, can be enjoyed in Chef’s special sauce, or Sichuan Chilli Oil.
We prefer to have them in Sichuan Chilli Oil, as it is more enjoyable to have chewy noodles immersed in alluring, red hot soup. More flavours, more spicy kicks. Apart from the noodle, join the wide range of spicy delicacies. Get ready to have your tongue numbed!
Pan-fried Pancake with Chicken Floss 富貴黃金餅 Crispy outside, fluffy soft inside with chicken floss filling that draws a hint of sweetness, pairing well with other ingredients that sum up to a pepperish flavours, touch up with crispy, aromatic sesame dotted on the pancake. Eat while it is hot. 
Boiled Minced Chicken Dumplings in Hot & Sour Soup 酸辣抄手 Summergirl’s favourite. Juicy minced meat enveloped within slippery smooth dumpling skin, lightly coated with spicy and sourish soup that tickles your tastebud. Be careful as it can be scalding due to the thick, oily top layer. 
Steamed Celery Dumpling with Conpoy 瑤柱香西餃
Minced Chicken Meat Dumpling in Chilli Oil 鈡水餃
Minced Glutinous Rice with Chicken Floss Wrapped in Banana Leaf 翡翠葉兒粑 Interesting dim sum that looks very much like our Nyonya kueh, but different in filling. Not shredded coconut with gula melaka no sambal dried shrimp, but generous stuffing of chicken floss that surprisingly goes well with the warm, gooey, chewy glutinous rice. 
Steamed Chived Dumplings 晶瑩韭菜餃 Gorgeous, semi-transparent dumpling brimming with chives. 
Steamed Glutinous Rice with Dried Shrimp Wrapped with Yam 蝦米糯米卷
Pan Fried Carrot Cake with Dried Scallop 香煎乾貝蘿蔔糕 This is way much better than any carrot cake we tried in many dim sum restaurants. Forget about the unpleasant sticky, oily feeling linger in your palate everytime you have a carrot cake, Si Chun Dou Hua’s version by Chef Peng in mellow soft, interlayering with juicy, crispy sensation from shredded carrot. Dip it with Dried Scallop sauce that instantly heighten up the carrot cake’s flavour, the must-have in this promotion. 
Stir Fried French Beans with Minced Garlic 干扁四季豆
Braised Eggplant with Garlic and Chilli Sauce 魚香茄子 Tuck into more varieties besides dim sum, Si Chun Dou Hua Dim Sum promotion prepares also main dishes like Stir Fried French Beans with Minced Garlic, Braised Eggplant with Garlic and Chilli Sauce which are equally delicious. 
Steamed Glutinous Rice Ball with Purple Sweet Potato Paste 珍珠圓子 Si Chuan Dou Hua makes sure everything is beautifully presented from the beginning till the end, including dessert. Steamed Glutinous Rice Ball is fully covered with shinny, transparent sago, filled with creamy soft, sweet purple potato paste.
Photography: Summerkid
Write Up: Summergirl
