Hailing from the award-winning Si Chuan Dou Hua in Singapore, Master Dim Sum Chef Peng Yi Chun’s culinary showcase marks the launch of Si Chuan Dou Hua’s Dim Sum Feast, comprising a mouth-watering repertoire of 58 items available from 1 November 2014 to 31 January 2015.


Kicking off the promotion, Guest Chef Peng will personally showcase the Sichuan art of knife shredding noodles in the restaurant from 1 to 9 November 2014.Chef Peng is shredding noodles from a piece of large dough in quick strokes.

Conveniently located at the heart of Kuala Lumpur’s bustling shopping belt, Sichuan Dou Hua at Parkroyal Kuala Lumpur serves up a dining experience that exudes elegance and style with authentic Sichuan and Cantonese cuisine that delights all.

The Dim Sum feast is available for lunch from 12.00 noon to 2.30pm from Mondays to Fridays and for brunch from 10.00am to 2.30pm on Saturdays and Sundays from 1 November 2014 to 31 January 2015 at RM58 nett per pax. Savings applies for selected bank card members. The restaurant is pork-free and children friendly.

My wife and I were invited to sample a preview of what Si Chuan Dou Hua have to offer and below is some of the dim sum dishes that you can expect during the feast:


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Pan-fried Pancake with Chicken Floss

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Physically it looks like our local Nyonya kuih, Ondeh-Ondeh. Fried, small in size and topped with sesame seeds. But if you are expecting it to taste like one, then you’ll be amazingly surprised. This dimsum is filled with the savoury filling of finely made chicken floss. It was perfectly fried and not greasy at all. Highly recommended for those who loves fries food items.

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Steamed Chives Dumpling comes with beautifully thin translucent skin. You may dip this into some spicy sauce but it is good to have on it’s own. Juicy and bursting with flavours.

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Minced Chicken Dumpling Wrapped in Banana Leaf

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This item is made from glutinous rice flour and filled generously with minced chicken. A tad chewy and quite challenging to eat for me but it’s simply delicious and flavourful and I wish I could have seconds.

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Minced Chicken Dumpling in Chili Oil may look intimidating to some, but don’t let the flaming red chilli oil scares you. It is not as spicy as it looks and such a divine thing to have. But those with sensitive tongue will find having a piece of this can be quite a tongue numbing experience. The chilli oil gives you quite an aftertaste, but the problem will go away if you wash it down with the accompanying Chinese tea.

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Pan Fried Carrot Cake with Dried Scallop

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With XO sauce on top, this humble dimsum dish is simply irresistible. It reminds me of home and the good old times when I was still growing up where these are served for tea. Definitely approve this piece. A must try item if you ask me.

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Steamed Celery Dumpling with Conpoy

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Easily voted the most striking dimsum that we had that day. The colourings comes from carrot juice and have quite a unique taste to it.

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Pan fried Minced Chicken Dumpling with Chives. The dumplings are served with a thin layer of flour batter that is lightly fried to form a beautiful crusty pancake.

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Taken with a special ginger sauce, these dumpling proves to be a very interesting dish on the palate. It has a unique taste and texture.

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Boiled Mince Chicken with Hot and Sour Sauce may not look so appealing in comparison to other beautifully crafted dimsum, but never judge a dish by it’s presentation. My fussy eater son had five piece of these and that is more than enough to say how good the dish was.

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Steamed Glutinous Rice with Dried Shrimp Wrapped With Yam was a tad sweet and chewy, but I enjoyed these very much.

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Braised Eggplant with Garlic and Chili Sauce is practically begging for a bowl of rice to accompany it. The eggplant was fresh, succulent and fully absorbs the chilli sauce flavours.

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French Beans with Minced Garlic. I’m not a fan of beans of any variants but sampled these nevertheless. Like the eggplant dish, this would go very well with a howl of piping hot white rice too.

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Handmade noodles in Sichuan Chili Oil.The item where Chef Peng demonstrated the slicing process. Spicy and numbing, not for the faint hearted. Love this to bits.

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Si Chuan Dan Dan Noodles is one of the dimsum item that Chef Peng taught us how to make in the dimsum masterclass earlier. Absolutely fine in texture and taste. Mildly spicy, but not anything I can’t handle.

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Steamed Glutinous Rice Ball with Purple Sweet Potato Paste was one of our dessert. Beautifully crafted and sweetly wonderful on the palate too. The purple sweet potato paste filling was not overwhelmingly sweet either. I definitely approve.

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Home Made Fine Bean Curd with Wolfberry

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A bowl of it is definitely not enough. The beancurd topped with wolfberry and sugar syrup is fine and silkily smooth. Wish I could go for another bowl but ruefully, my tummy was already begging for a rest after all the feasting that I have done on the dimsums.

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We were also given a fortune cookie each before we ended out meal, and here is what mine says. 😉

Overall, the dining experience was wonderful and if you are looking for a pork-free dimsums, you should consider dining at Si Chuan Dou Hua, Parkroyal Kuala Lumpur.

Lookup the info below for reservation or enquiries:

Si Chuan Dou Hua, Parkroyal Kuala Lumpur
Jalan Sultan Ismail, 50250 Kuala Lumpur, Malaysia
Tel: (603) 2782 8303
Fax: (603) 2782 8455
Email: [email protected]