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Tuesday, October 28, 2014

Si Chuan Dou Hua Restaurant, Parkroyal KL, Dim Sum Feast

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.
From the name, you know that it serves Szechuan dishes and Szechuan cuisines are known for their strong flavors and spiciness despite the fact that China Chinese don't usually eat a lot of spicy food.

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.
We were shown on how to prepare those dishes ourselves in the comfort of our own home.
The participating bloggers were all eyes and ears attentive to the chef's cooking while me being in a daze and also a hopeless in cookery were clueless as to what was happening or being done by the chef.

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:
Having chicken floss inside was quite a surprise for me. I didn't expect it and I've certainly have not eaten chicken floss for a very long, long, long, long time. It sure is nice to have em again.

Next came the Steamed Chives Dumpling:
A dumpling full of ingredients inside. Nice and good.

This here is the Minced Chicken Dumpling Wrapped in Banana Leaf:
Forgive my absent-mindedness. I simply forgot to take a pic of it when they unwrapped one and place on top of the lot. It's a green gummy texture almost similar to those onde-onde balls but more chewy. Inside contains minced chicken but I somehow find the combination a little hard to marry for my taste.

Dumpling in Chicken Soup, I guess:
Elevated wonton. XD Love the taste of the soup. The dumplings, well it is nice to but I wouldn't say extraordinary.

Minced Chicken Meat Dumpling in Chilli Oil:
The dumpling may not be extraordinary but when it's with the chilli oil it changes completely to a super incredibly delicious dish. I love the great taste along with some intricate add-ons to it like fried garlic, spring onion and some dash of sesame seeds.

Pan Fried Carrot Cake with Dried Scallop:
Although I'm not usually fond of pan fried carrot cake, the one that was served at Si Chuan Dou Hua is good. I certainly like the taste of this Pan Fried Carrot Cake.

Steamed Celery Dumpling with Conpoy:
The orange on this dim sum dish is so vibrant. The taste of it is okay. And Conpoy is dried scallops.

Boiled Minced Chicken with Spicy Sour Sauce:
Like the dumpling in chilli oil, this too tastes good but is very spicy. However, the spiciness is different from the chilli oil spicy. This is more peppery and lingers on after consuming and it hits off immediately. But, I have to admit it was rather nice.

Pan Fried Minced Chicken Dumpling with Chives:
Unlike the dumplings earlier, having it pan fried provided a little crisp to it and a little difference to it's taste. I still prefer the one in chilli oil or the non-spicy version but this is also not bad in terms of taste.

Steamed Glutinous Rice with Dried Shrimp wrapped with Yam:
Can't remember much on what this taste like but I bet it's good.

Braised Eggplant with Garlic and Chili Sauce:
Well, eggplants aren't my thing to eat but anything with this sauce is incredible. Will definitely go well with some rice.

This is Stir-Fried French Beans with Minced Garlic:
Again, I'm not a veggie person but it tastes okay and will sure be good with some rice.

After that, the Chef whipped up a special knife to cut the dough for the noodles demoing to us.
The noodles of course these way as it's own appealing way with it's uneven thickness.
Home-made Knife Shredded Noodles with Spicy Soup. It taste good but that day seemed to be too spicy for me to finish the whole thing. There's also the non-spicy version which is just with Chicken Soup.

Here's the Si Chuan Dan Dan Noodles:
Nice but also spicy. However, this spice has the longest delay to kick in and is the mildest of all to me.

We then, moved on to dessert starting with Homemade Fine Bean Curd with Wolfberry:
Pour it in and enjoy.
Not too sweet. Just nice for me.

We ended it all with this dessert, Steamed Glutinous Rice Ball with Purple Sweet Potato Paste:
Actually, there were also Fortune Cookies which mine read "You're energetic and self-motivated". LOL. Some fortune cookie.

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