What: The Si Chuan Dou Hua outlet tucked away at PARKROYAL on Beach Road is easily one of the most underrated Chinese restaurants. Service is affable and memorable, and Executive Sichuan Chef Zeng Feng’s robust Sichuan cuisine is deftly executed with both elegance and finesse.

Working together with Dim Sum Chef Zhou Wei Qiu, Chef Zeng has launched a very special Grand Dim Sum Brunch menu, which will be available weekends and public holidays, till 30 September 2018.

What to expect: Also the outlet's very first dim sum promotion, the brunch menu ($52/pax, or top-up to $118/pax for free-flow Mansard Brut Carte Blanche NV champagne) features 12 exquisite, single-serve specialities—decked with premium ingredients such as sea urchin, bird’s nest and foie gras—which by itself would already maximise the value of this ‘almost unlimited’ brunch.

Highlights: I definitely recommend chefs’ decadent spin on classic favourites, like the Steamed Minced Meat Dumpling (Siew Mai) given a pop of umami with sea urchin; mushroom-looking Steamed Minced Chicken Dumpling made even more savoury with black truffle; Steamed Crystal Bird’s Nest and Seafood Dumpling; and Steamed Emerald Prawn Dumpling (Har Gow) made interesting with pufferfish.

Other picks include the Deep-fried Yam Croquette with Scallop and Foie Gras covered in a deliciously savoury batter that’s light and exceptionally crisp, as well as the Deep-fried Radish Puff with Conpoy—it looks tame, but underneath the flaky crusts is textured mouthfuls of crunchy, thinly sliced radish.

And if you love soups, I’d say go straight for the Steamed Dumpling with Imperial Consommé and Crab Meat or the moreish Steamed Dumpling with Matsutake and Fresh Fish Maw Soup, which I had. Steeped in an amazing fish maw broth, the generous dumpling breaks to reveal earthy depths of the highly prized mushrooms.

Another must-try is the signature Si Chuan Dou Hua Five Elements Noodles platter, where you’ll get to savour 5 tasting-sized portions of their star Sichuan-style noodle creations, namely Noodle Soup with sliced Wagyu; Noodles with Lobster, Ginger and Onion; Chilled Noodles with Shredded Abalone; classic Sichuan Dan Dan Noodles; and the fiery Sichuan Hot and Sour Vermicelli.

Chef’s Sichuan Dan Dan Noodles is a slightly more watery version—which is apparently the proper way this street food dish is prepared in China—and has a positively pleasant heat to it.

I also enjoyed the Sichuan Hot and Sour Vermicelli that’s just the right mix of textures (bite of noodles and crunchiness from peanut) and a tangy edge to balance the robustness and spice.

The Homemade Fine Bean Curd with Hasma in Almond Cream and fit-for-royalty Bird's Nest Egg Tarts make for wonderful, stomach-soothing options to end the brunch affair.

This Grand Dim Sum Brunch menu is available exclusively at Si Chuan Dou Hua Restaurant at PARKROYAL on Beach Road, and is priced at $52 per person, or $118 with free-flow of Champagne Mansard Brut Carte Blanche NV (minimum of 2 to dine). Only on Saturdays, Sundays and Public Holidays, from 11.30am to 2.30pm, this promotion will run till 30 September 2018. American Express credit/debit card members enjoy 15% savings.

This was an invited media tasting session, though all views expressed are my own.

Si Chuan Dou Hua Restaurant
Address: Level 1, PARKROYAL on Beach Road, 7500 Beach Road, Singapore 199591
Tel: +65 6505 5722