Yours truly attended the preview of the Dim Sum Feast at Si Chuan Dou Hua restaurant that located in Park Royal. Seeing the term "Si Chuan" in the name already told me I will be stuffed with mostly spicy Sichuan food which kind of worried me a bit since my tolerance level for spiciness is super low.
Upon arriving, we saw a table with various ingredients and we had no idea what are we going to learn that day. The amazing Chef Peng for presenting not one, but three different types of dishes so that we can make it at home on our own. With pen and paper, all of us took down notes so that we can make it as accordingly on our own next time whenever we craving for yummy dim sum!
Minced Chicken Dumpling in Chili Oil
- To create the dumpling skin, press and mold the white flour skin into a circle 6cm in diameter.
- Prepare the filling by mixing the minced chicken with water. Next, add in the monosodium glutamate, salt, egg, sesame oil, flour and refrigerate.
- Place a small portion of the filling in the middle of each dumpling skin. Fold it closed to wrap up the filling and pinch the edges to seal. Continue with the remainder of the dumplings.
- Place the minced garlic into a pot of boiling water. Add in the dumplings, giving them a gentle stir so they do not stick together. Once cooked, transfer into a serving bowl and sprinkle with sweet oil, red chili oil, sesame oil, fried sesame and spring onion.
Pan-fried Scallop Carrot Cake
- Combine 1/3 of the water with rice and corn flour and mix evenly till it become a watery mixture.
- Skin the white radish and slice thinly. Boil it in the remaining water till it's completely cooked. Combine the radish, and add on scallop with the earlier mixture and add sesame oil. Heat till half cooked and viscous.
- Pour mixture into a mold and steam for one hour, then leave it cool completely.
- Before serving, heat it up with oil in a frying pan and sear the surface over high heat to crisp the surface.
Sichuan Dan Dan Noodle
- Place the minced chicken into the pot and stir-fry until the moisture is dried up. Next, add salt and Chinese wine and fry till fragrant.
- Place chili oil, sesame paste, sesame oil, light soya sauce and seasonings in a bowl. Next, add in Sichuan preserved bean sprout, spring onion and clear stock.
- Place the noodle in boiling water and cook for about three minutes, drain and place into a bowl. Add the fried minced chicken and vegetables onto the noodle and serve.
We were honored to have seen another cooking demo from Chef Peng on how to make the signature homemade knife-shredded noodle whilst enjoying our hearty dim sum feast too! Chef Peng showcases the art of knife shredding noodles, which requires extreme concentration and precision, he shreds strips of noodles from a piece of dough using a sharp blade in quick, successive strokes!
Pan-fried Pancake with Chicken Floss with a crispy crust that are well coated with sesame seeds on the top and filled in with plenty of chicken floss.
The Steamed Chives Dumpling with smooth, translucent skin wrapping the entire chives fillings, perfect for those who especially love chives!
Finally, we get to try the Pan-fried Carrot with Dried Scallop that we've seen the cooking demo earlier. I enjoy eating it while it serves warm, the slight crispiness on the surface made a whole lot different! Dip it into the special chili oil sauce and you'll ask for more.
I have never ever seen nor tried such dim sum before, the Minced Chicken Dumpling wrapped in Banana Leaf is one of the signatures of the Dim Sum Feast and also known as an authentic Sichuan dim sum! It comes in a beautiful emerald color, filled with tasty minced chicken, the dumpling has a unique chewy texture achieved by careful control of cooking time and method. It's yummy!
I am happy to see my favorite Pan-fried Minced Chicken Dumpling with Chives (known as "wo tieh" or "guo tieh") is in the list! The dumplings are served together with a thin layer of flour batter that is lightly fried to form a beautiful snowflake-like lid over the dumpling. I certainly love the way how they presented it and most importantly, they are delicious!
More healthy choices of dim sum - Steamed Celery Dumpling with Conpoy. I am not really a fan of celery, this taste yummy with not heavy taste of celery just the way I like it.
Please make sure you order this Boiled Minced Chicken with Hot and Sour Sauce from the dim sum menu! I can't really handle the spiciness of this bowl of dumplings, but I had to admit that it really tantalize your tastebuds that you'll ask for more! I bet the combination of hot and sour that kicks that oomph!
Yet another authentic Sichuan dim sum - Steamed Glutinous Rice with Dried Shrimp wrapped with Yam. One may ask why do you even bother to slice the yam in super thin form just to wrap these blocks of glutinous rice? The fine layer of yam gave that hint of yam fragrant and taste that enhances the entire dim sum from something ordinary to an extra-ordinary one.
To compare with the one soaked in hot and sour sauce, I personally think that this Minced Chicken Dumpling in Chili Oil tasted rather mild in term of spiciness. Overall, it tastes lovely!
Other than the dim sum spread, patrons also can order some other main dishes such as Braised Eggplant with Garlic and Chili Sauce and Stir Fried French Beans with Minced Garlic to enjoy along during their dim sum galore session!
Noodle lovers can enjoy the Si Chuan Dan Dan Noodle and the Home-made Knife Shredded Noodles over the dim sum feast. I enjoyed the springy Si Chuan Dan Dan Noodle and the tad chewiness of the Home-made Knife Shredded Noodles! If you're bringing kids or can't handle spicy like me, you can always opt for the Chef's special soup instead of Sichuan Chili Oil for your home-made knife shredded noodles.
To complete our hearty dim sum feast meal, we were served with two desserts - Home Made Fine Bean Curd with Wolfberry and the Steamed Glutinous Rice Ball with Purple Sweet Potato Paste. You would definitely love the fine bean curd with wolfberry very much for its smoothness and taste divine too! I personally find the steamed glutinous rice ball with purple sweet potato very interesting as I bet it involves such effort to put everything together and the piece of sweet potato was well coated too!
Graduating from Sichuan Culinary School, Chef Peng acquired 10 years of dim sum making experience in Chengdu before joining Si Chuan Dou Hua in 2005. With over 20 years of experience under his belt, Sichuan born Chef Peng firmly believes strong foundational skills coupled with passion and creativity is the key to creating exquisite dim sum items. He takes pride in challenging himself to breathe new life into traditional dim sum dishes through their flavors or presentation. ** Chef Peng also will be demonstrating live the Sichuan art of knife shredding noodles from 1 to 9 November 2014!
Apart from the Sichuan dim sum, diners can also look forward to classic Cantonese dim sum items such as the Steamed Fresh Prawn Dumpling, Pan-fried Radish Cake and the well-liked Steamed Custard Bun.
Priced at RM58 nett per person (select 28 out of 58 items), the Dim Sum Feast is available for lunch from 12:00 noon to 2:30pm from Mondays to Fridays, and for brunch from 10:30am to 2:30pm on Saturdays and Sundays. Special savings apply for selected bank cardmembers.
For dining reservations or inquiries, please call Si Chuan Dou Hua Restaurant at 03 - 2147 0088.
Si Chuan Dou Hua Restaurant
PARKROYAL Kuala Lumpur,
Jalan Sultan Ismail, 50250 Kuala Lumpur.
Tel No: +603 - 2147 0088
Facebook: PARKROYAL Kuala Lumpur