The day that I attended this review session was a day where I wasn't myself. I was in a dazed from the start of the day till the end of the day. Blame it on the night before for boozing but come to think of it, I somehow had developed a low tolerance for alcohol of late. It's quite a relief that I was merely a plus one for the day and was literally there to just enjoy the feast rather than the need to blog about it. LOL.
The place that we headed to was Si Chuan Dou Hua - the Chinese restaurant of Parkroyal Kuala Lumpur.
Well, like I said before, I was more of in a daze that day and so I'll just introduce on what I ate that day. Can't remember much of the flavor profile and the how good or bad is the food. The only thing that I can remember is that some of the food were too spicy for me to finish. I find that rather unusual because I'm a person who can partake of spicy food. I guess besides my tolerance for alcohol, the tolerance for spiciness has also gone down as well.
It started off with a cooking demonstration on 3 of their dishes, the Minced Chicken Dumpling in Chilli Oil, the Pan-fried Scallop Carrot Cake and the Sichuan Dan Dan Noodle.
Once the demo was over, the time I looked forward to was here - the eating session!
Started off with the Pan-Fried Pancake with Chicken Floss:
Next came the Steamed Chives Dumpling:
This here is the Minced Chicken Dumpling Wrapped in Banana Leaf:
Dumpling in Chicken Soup, I guess:
Minced Chicken Meat Dumpling in Chilli Oil:
Pan Fried Carrot Cake with Dried Scallop:
Steamed Celery Dumpling with Conpoy:
Boiled Minced Chicken with Spicy Sour Sauce:
Pan Fried Minced Chicken Dumpling with Chives:
Steamed Glutinous Rice with Dried Shrimp wrapped with Yam:
Braised Eggplant with Garlic and Chili Sauce:
This is Stir-Fried French Beans with Minced Garlic:
After that, the Chef whipped up a special knife to cut the dough for the noodles demoing to us.
Here's the Si Chuan Dan Dan Noodles:
We then, moved on to dessert starting with Homemade Fine Bean Curd with Wolfberry:
We ended it all with this dessert, Steamed Glutinous Rice Ball with Purple Sweet Potato Paste: