Gosh I think I left my soul in Boracay Island. Feeling nostalgic and oddly, forgetful, I had to double check on every single appointment I've made in the past week and scheme through my inbox, again, to check on emails that I've yet to respond to. I need to snap back to reality really soon because it's going to get real busy from here on.
Likewise, I'm in the midst of penning down a travelogue of my trip. I'm glad that this blog is actively rolling again.
Si Chuan Dou Hua
Something very new and interesting to me, Sichuan dim sum! And I get to watch it cook right in front of my eyes!
Feast on this limited time only Cantonese and Sichuan Dim Sum Buffet, at Rm58 Nett per person. You'd get to pick 28 from the 58 creatively crafted dim sums from a designated menu, comprising not only dim sum items but also a variety of noodles, rice, soups and desserts - I bet most people won't even be able to go pass 10!
The promotion starts from 1 November 2014 till 31 January 2015 and is available from 12pm - 2.30pm on Weekdays and 10am - 2.30pm on Weekends.
Today's authentic Sichuan feast was masterfully prepared by our Master Dim Sum Sifu, Master Yi Chun, who hails from Sichuan itself and have garnered some 20 years of culinary experience under his belt. If there's one person who can cook up a Sichuan-storm in town, it would probably be him.
On a lighter note, he's 39 but doesn't look a day pass 29, presumably from consuming loads of hot Sichuan chili. I wish I can take more spicy food now.
Before our dim sum feast, we were intrigued by an hour long of authentic Sichuan Masterclass. The mouth-watering aroma definitely didn't do much justice to our already growling tummy - it was torturous for me to say the least.
On the other hand, these dumplings probably felt like a celebrity on that day.
MASTERCLASS: The making of the Sichuan Minced Chicken Dumpling in Chili Oil.
For Full Recipe Click Here. (Let me know if the links don't work)
MASTERCLASS: The making of Sichuan Homemade Knife Shredded Noodles.
My first time trying knife shredded noodles! The handmade noodles were delightful - it had a perfectly coarse and chewy texture that will definitely make you go back for seconds. In Cantonese, they call it Q-Q. The soup was mildly spicy and the minced chicken and spring onions on top added great flavors to the overall dish.
What I'm about to show you below are all part of the dim sum buffet. Reiterating from the above, you'd get to choose from 58 types of Cantonese and Sichuan dim sums for this feast. Hence, I'm not going to talk about every single dish, rather, touch on my personal favorites towards the end of this write up.
What I'm about to show you below are all part of the dim sum buffet. Reiterating from the above, you'd get to choose from 58 types of Cantonese and Sichuan dim sums for this feast. Hence, I'm not going to talk about every single dish, rather, touch on my personal favorites towards the end of this write up.
Pu Erh Tea.
I don't know much about tea but I learned something new today. Pu Erh tea is not only a great palate cleanser but also a fantastic tummy calmer, and compliments Sichuan cuisine really well too. So if you'd happen to have stomach discomfort or plainly just overate, remember to drink Pu Erh tea!
Pan fried Pancake with Chicken Floss.
Steamed Chives Dumpling.
Steamed Glutinous Rice with Chicken Floss.
Minced Chicken Meat Dumpling.
Minced Chicken Meat Dumpling in Chili Oil.
Pan Fried Carrot Cake with Dried Scallop.
Steamed Fresh Prawn Dumpling.
Sichuan Dumpling with Cracker.
Steamed Glutinous Rice with Dried Shrimp wrapped with Yam.
Braised Eggplant with Garlic and Chili Sauce.
Stir Fried French Beans with Minced Garlic.
Steamed Glutinous Rice Ball with Sweet Potato Paste.
Overall Rating: 6.5/10. I found today's meal rather interesting. Obviously, Sichuan food is an outlier when it comes to our everyday-Malaysian palate, hence, I think I got real excited sampling the unexpected, especially the knife shredded noodles and those dainty dumplings - seriously couldn't get enough of that. The steamed glutinous rice wrapped with yam and the dumpling with cracker dish deserves a specific mention here as well. The desserts were really good too. That said, I figured Sichuan cuisine is not for everyone, particularly for those who don't have a spicy tongue to begin with, like me. But for those who do, it would be heavenly. I have been told that those chili oil infused dishes are really addictive. Withal, the place is a good catch since there're simply not many Sichuan restaurants in PJ or KL. Do you know of any?
Again, this Rm58 Nett Dim Sum Buffet promotion starts from 1 November 2014 till 31 January 2015 and is available from 12pm - 2.30pm on Weekdays and 10am - 2.30pm on Weekends.
Park Royal Hotel is located at:
Address: Jalan Sultan Ismail 50250 Kuala Lumpur
Phone: 03 2147 0088
Website: www.sichuandouhua.com
Opening Hours: Lunch - 11:30am to 2:30pm and Dinner - 6:30pm to 10:30pm.
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