Si Chuan Dou Hua Restaurant – Fiery Ma La Baby Lobster Buffet, 30% OFF at Second Outlet!

Sichuan cuisine’s inimitable spiciness has won the hearts of many, far and wide. Taking on a meal at a Sichuan restaurant is like embarking on an adventure — you never know if you’re going to survive the heat. Just talking about “ma la” makes me nervous.

But but but, here’s something for all ma la fans! Available from now till 31 May 2019, the brand new “A Tale of Twin Baby Lobsters” à la carte buffet at Si Chuan Dou Hua Restaurant promises UNLIMITED baby lobsters alongside 40 other Sichuan and Cantonese dishes.

The buffet is only available at Si Chuan Dou Hua Restaurant at TOP of UOB Plaza and PARKROYAL on Beach Road, and menus at both outlets differ to offer diners a greater variety of dishes. Take a deep breath. Are you ready?

GREAT DEAL! Guests who dine at one outlet will enjoy 30% savings when they dine at the second outlet.

BABY LOBSTERS IN NINE DIFFERENT FLAVOURS

The highlight of the buffet is the UNLIMITED servings of baby lobsters. They are available in nine different Sichuan styles across the two outlets. Stars include the Stir-fried Baby Lobster with Fragrant Sichuan Spicy Sauce and Sautéed Baby Lobster with Dried Chilli.

Si Chuan Dou Hua Restaurant’s Executive Chef Zeng Feng is from Chengdu, the capital of Sichuan. He has been at the helm of the kitchen since the restaurant was started in 1996. He is renowned for whipping up authentic Sichuan and Cantonese dishes.

There are different levels of spiciness on offer. You can choose the mild spicy version which gives a gentle warmth with no mouth-numbing sensation. But I prefer the medium spicy version, because the flavours are well articulated and the freshness of the ingredients is evident.

If you love the “Chong Qing” Diced Chicken with Dried Chilli (重庆辣⼦鸡), you will love the Sautéed Baby Lobster with Dried Chilli. The combination of spices give this dish an amazing complexity. You can tell that they put a lot of thought into the dish by not going overboard in any one area, though some may find the spiciness level a bit on the high side. Just be careful not to bite into the dried chillies. The Sichuan peppercorn numbs your lips and sends a spicy kick after.

The juicy lobster also appears together with a pot of vegetables in the Stir-fried Baby Lobster with Fragrant Sichuan Spicy Sauce. We had the chance to visit the kitchen and watch Chef Zeng Feng fry the dishes in a wok with a philtre of chillies and spice. Then, it appeared on the table before us in a huge dragon design bowl, looking dangerous, yet tempting. This is like a premium version of mala hot pot (麻辣香锅) with fresh and crunchy vegetables, and it embodies the distinct and beautiful flavours of Sichuan — spicy, aromatic, sweet, peppery, and savoury.

To be honest, I didn’t bother with the non-spicy dishes (what’s the point?). But my colleague was already perspiring, so we also ordered a few non-spicy dishes such as the Baked Baby Lobster with Superior Soya Sauce. The baby lobsters and superior soy sauce had a marvellous sweetness which is easy on the palate. Other dishes that we will recommend include the Baked Baby Lobster with XO Sauce, and Stir-fried Baby Lobster with Ginger and Onion.

UNIQUE ONE-TIME ORDER DISHES

Every diner is offered a unique one-time order dish during the à la carte buffet. At TOP of UOB Plaza, the classic lobster roll takes on an enticing ma la spin. A foot-long deep-fried crispy “Man Tou” is sandwiched with flavourful stir-fried Baby Lobster in Preserved Wild Chilli. The slightly spicy and numbing homemade sauce will definitely tantalise your tastebuds.

Over at PARKROYAL on Beach Road, Chef Zeng Feng serves up Crispy Noodles with Baby Lobster, pairing the succulent crustacean with Sheng Mian that’s been deep-fried to a crispy perfection. The noodles are accompanied by a flavourful broth that has been boiled with lobster shells for hours. It’s nice, and a clean little break from the lingering ma la heat.

DON’T MISS OTHER EXCITING MA LA DISHES

Apart from the one-time orders and baby lobsters, there are 40 other classic Sichuan and Cantonese dishes in the seafood feast. For starters, go for something light and easy such as Marinated Black Fungus with Preserved Chilli, and Sliced Pork with Minced Garlic and Chilli Sauce.

The daredevils will enjoy Boiled Sliced Beef in Sichuan Pepper Sauce, “Chong Qing” Diced Chicken with Dried Chilli and Braised Bean Curd in Spicy Minced Meat Sauce. Like Sichuan Boiled Fish, the tender beef is cooked in a rich sauce that contains numerous herbs, peppers, and hot oil to create the most scrumptious flavour. You just must be brave enough to fish out a piece of buttery soft beef to realize that it is not nearly as lethal as it sounds.

Dishes such as Double-boiled Fresh Fish Maw in Imperial Consommé, Steamed Sea Bass with Superior Soya Sauce and Deep-fried Prawns with Passion Fruit and Mayonnaise Sauce are great for those who prefer something less spicy. I love the Deep-fried Prawns with Passion Fruit and Mayonnaise Sauce. The passion fruit sauce is sweet and tart, making the dish incredibly refreshing.

If you need some carbs to pair with your dishes, you can order Yong Chow Fried Rice, Stewed Ee-fu Noodles with Yellow Chives, Sichuan Dan Dan Noodles and Sichuan Minced Meat Noodles.

After all the ma la dishes, a bowl of Homemade Fine Bean Curd with Wolfberries is just about what we needed. You should also try the Chilled Mango Pudding, Chilled Mango Sago Cream and Double-boiled Hasma with Red Dates.

PRICES

These are some of the highlights of what can be considered the best Sichuan buffet in town. With a minimum of two adults to dine, “A Tale of Twin Baby Lobsters” is available from now till 31 May 2019.

Dinner from Monday to Thursday: $78 per adult
Lunch on Saturday and Sunday: $88 per adult
Dinner from Friday to Sunday: $88 per adult

Children from the age of six to eleven will be able to enjoy the buffet at half the adult’s price. AMEX Cardmembers enjoy a 15% savings on their total food bill (minimum four to dine).