Saturday, January 23, 2016

Swinging To A Prosperous New Year @ Si Chuan Dou Hua, ParkRoyal KualaLumpur

Hello! The adorable God of Prosperity from Si Chuan Dou Hua would like to wish you abundance of fortune, health and happiness for the Year of the Monkey. Do you know according to the Chinese zodiac, people who born in the Year of the Monkey are intelligent, have a magnificent personality and mischievous? Hehe..... I wonder how true is that. Anyway, I was at Si Chuan Dou Hua for its Chinese New Year menu preview recently.

The spacious restaurant has a pretty grand oriental set up.

From 18 January to 22 February, Chinese Chef Foong Koon Sang and his talented team put together an abundant feast of dishes which include a selection of colourful Yee Sang, prawn, scallop, abalone, garoupa, salmon and duck. The menu specially crafted for diners who will be celebrating the Lunar New Year with their families, friends, colleagues and clients. 'Swinging to a Prosperous New Year' will be available at Si Chuan Dou Hua for lunch from 12.00noon to 2.30pm and dinner from 6.30pm to 10.30pm.

For set menu, there are 8 set menu available, with set for 2 persons priced at RM388 nett, RM688 nett for 4 persons and RM888 nett for 6 persons. For 10 persons group, you may opt for 4 set menu priced at RM1388 nett, RM1688 nett, RM1988 nett and RM2188 nett. For vegetarian palate, vegetarian set is also available, priced at RM1288 nett for a group of 10 persons. Special savings applies for selected bank cardmembers during this promotion.


Prosperity Sliced Abalone Yee Sang

A new creation from last year is the 'Vegetarian Goose Yee Sang', a healthier option after the signature 'Tropical Fruits Yee Sang'. Other selections of Yee Sang include Soft Shell Crab, Salmon, Jellyfish, Abalone, Pacific Clam and Shark's Fin, served with specially concocted sauces like Sour Plum Sauce enhanced with a fruity flavour, Spicy Plum Sauce with Mango or the traditional Soup Plum Sauce. Priced from RM68 nett (half portion) and RM118 nett (full portion) onwards, the Yee Sang dishes are available for dine-in and take-away as well.

Fresh and tasty with thick sliced of abalone, just heavenly.

Double Boiled Shark's Fin Soup with Dried Scallop, Sea Cucumber, Bamboo Piths and Ginseng
The delicacy is well flavoured with the abundant of premium ingredients and served piping hot.

Double Boiled Baby Kai Lan with Dried Scallop and Bamboo Piths
Alternative for shark's fin soup, opt for this green soup which equally tasty. 

Braised Vegetable with Sea Cucumber, Dried Scallop, Sliced Abalone and Dried Oyster
Must have auspicious dishes for the festive season, I love the tasty and nutritious sea cucumber with extremely flavourful sauce.

Steamed Tiger Garoupa with Superior Soya Sauce
Fresh and succulent, one of the dishes I've enjoyed most. 

Steamed Village Chicken with Chinese Herb
A tad salty for my taste bud and pretty much resembled the taste of salted chicken.

Stir-Fried Large Prawn with Superior King Sauce
Juicy de shelled prawns, one of my favourite dishes too.

Fried Rice with Black Mushroom and Smoked Duck
Simply adores the thick slices of smoked duck and flavourful fried rice.

Fried 'Nian Gao' with Yam
Traditional favourite, the 'nian gao' is not overly sweet too.

Chilled Grapefruit Sago

Chef Foong has also crafted two 'Poon Choy 7-Course Feast' set menus which will be complemented by six other courses including a 'Prosperity Salmon Yee Sang' or 'Wealth Sliced Abalone Yee Sang'. The dish available from 1 January to 22 February symbolises family reunion, auspiciousness and prosperity consists of treasures served in layers. Dried scallop, fish fillet, black mushroom, fish maw, roasted chicken, white radish, tiger prawn, yam, Chinese cabbage, dried oyster and roasted duck make up your pot of treasure. The sets priced at RM418 nett for 2 to 5 persons and RM988 nett for 6 to 10 persons.

For dining reservations or enquiries, kindly call 03-2147 0088 or email

Si Chuan Dou Hua Restaurant
ParkRoyal Kuala Lumpur
Jalan Sultan Ismail
50250 Kuala Lumpur

Facebook :

Website :

No comments:

Post a Comment