More to authentic Sichuan cuisine than spicy and numbing flavours

(Singapore, 10 May 2013)  – If you have always thought of Sichuan cuisine as spicy, oily and bursting with tongue-numbing sensations, The Petites Selection (百味巧食) will prove otherwise. With a kaleidoscopic menu of 30 tapas-sized offerings designed by Si Chuan Dou Hua’s culinary maestros Zeng Feng (曾锋), Peter Tsang (曾镜雄) and Leung Wing Chung (梁永祥), many other diverse flavours of Sichuan cuisine unknown to most are now on showcase.

Hailing from Chengdu, Sichuan cuisine is one of four major regional cuisines - Lu (Shandong cuisine), Chuan (Sichuan cuisine), Yue (Cantonese cuisine) and Su (Jiangsu cuisine) - originating from China. While Cantonese cooking is known for its stewing and braising techniques and for preserving the natural flavours of a dish’s ingredients, Sichuan cuisine is fast gaining momentum and popularity around the world for its robust and distinct flavours.

Bearing testament to the colourful heritage and characteristics of Sichuan cuisine is the declaration of Chengdu as a “City of Gastronomy” by UNESCO Creative Cities Network in 2010. Chengdu is the first Asian city and only the fourth city in the world to be awarded the accolade for its well-developed cuisine to date.

Available from now to 31 July 2013, Si Chuan Dou Hua – leading ambassador of Sichuan cuisine in Singapore - offers two options friendly on both the wallet and palate for the enjoyment of Sichuan cuisine with The Petites Selection:

Wine-pairing

A great option for pre-lunch or pre-dinner nibbles, enjoy your choice of 5 Petites dishes and 2 glasses of wine at only $55.

UOB cardmembers exclusive: $48 for the above promotion; or enjoy a complimentary bottle of wine with every order of 10 Petites dishes, priced from $8.80 each.

Petites dishes can be paired with an Australian Shiraz Cabernet blend from the De Bortoli DB Family Selection or a French Chardonnay from Pierre Jean Columbard.

Tea-pairing with the Imperial High Tea

Relish a leisurely afternoon savouring handcrafted dim sum, premium Chinese tea and your choice of 5 Petites dishes at only $30++ per person.

UOB cardmembers exclusive: Start off your high tea with a complimentary glass of wine per person.

Highlights

Diners can look forward to savouring a myriad of flavour, five of which are described below.

Prawn in Spicy ‘ma la’ Sauce (麻辣虾球) One of the most significant, popular and recognisable flavours of Sichuan cuisine, the ‘ma la’ flavour (麻辣味) is made up of a piquant mix of peppercorn, chilli powder and salt.

Spinach with Ginger Sauce (姜汁菠菜) The minced ginger flavour (姜汁味) is a refreshing and tangy combination of the aromatic herb ginger with vinegar and salt.

Sliced Pork in Garlic and Chilli Sauce (蒜泥白肉) The mildly spicy garlic and chilli flavour (蒜泥味) is a blend of ground garlic, chilli oil, soya sauce and sugar.

Chilled Sliced Duck Wrapped with Egg Yolk (彩云鸭卷) The salty flavour (咸鲜味) made up of salt, huatiao wine and other condiments is one of the predominant flavours in Sichuan cuisine as well.

Chilled Sliced Radish Wrapped with Sliced Carrot (珊瑚雪卷) The sweet and sour flavour (糖醋味) - a blend of sugar and vinegar - makes this exquisite labour-intensive dish a refreshing appetiser.

The Petites Selection is available from now to 31 July 2013 for lunch, dinner and high tea from 11.30am to 2.30pm, 6.30pm to 10.30pm and 2.30pm to 6.00pm respectively.

For dining reservations, please call Si Chuan Dou Hua Restaurant at:

PARKROYAL on Beach Road +65 6505 5722

7500 Beach Road

Singapore 199591

PARKROYAL on Kitchener Road +65 6428 3170

181 Kitchener Road

Singapore 208533

TOP of UOB Plaza +65 6535 6006

80 Raffles Place, #60-01

UOB Plaza 1, Singapore 048624

 

For more information and high-resolution pictures, please contact:

Pamela Tan  
Marketing Communications Manager  
Tel: +65 9190 1484  
Email: pamela.tan@sichuandouhua.com  

Joyce Yao
Marketing Communications ExecutiveTel: +65 6535 4968
Email: joyce.yao@sichuandouhua.com