Food

PARKROYAL on Kitchener Road Introduces 19 New Dishes with “Secrets of a Claypot”

SHARE VIA

Regardless of whether you are a fan of claypot dishes, or if you are looking for something other than a turkey meal for your Christmas dinner, you might want to take a look at what PARKROYAL on Kitchener Road has to offer this year end. 

From now till 31 December 2018, Si Chuan Dou Hua Restaurant at PARKROYAL on Kitchener Road introduces “Secrets of a Claypot” (砂煲秘笈), featuring 19 creations by Executive Cantonese Chef Leung Wing Chung, with hearty soups starting from $12 and the quintessential claypot rice and main dishes from $28 per pot. Diners can place à la carte orders or choose two favourites to enjoy in the seven-course “Secrets of a Claypot” set menu at $68 per person. Sounds good?

Executive Cantonese Chef Leung Wing Chung 

With their traditional Cantonese roots, claypot dishes are one of Chef Leung’s specialities and are a signature at the outlet. Also known as 煲仔料理 in Chinese which translates to “little claypot dishes”, they are prepared in a small porous claypot, which absorbs water to turn out moist and juicy dishes. The key to creating the perfect claypot dish lies in the control of the charcoal flame, which showcases the chef’s skilled fire control techniques and precision in each step of the cooking process. In particular, the best claypot rice dishes are smoky and come with a burnt crust, which diners can scrape off the base of the pot.

This year’s promotional menu showcases an extensive range of dishes, including Claypot Rice with Chicken, Live Frog and Black Garlic (黑金蒜双鸡煲饭), which borrows the nutritious black garlic for its unique, sweet flavour. Black garlic is lauded for its health benefits, such as a higher concentration of antioxidants as compared to raw garlic and its ability to act as a natural immunity enhancer.

 

In clockwise from top left: Prawn with Beancurd Skin coated with Shrimps Paste (百花豆根生虾煲), Braised Pumpkin Soup with Black Truffle and Lily Bud (黑松露百合 金汤(素)), Braised Beef Tendon with Curry Sauce (咖哩牛 腩煲) and Braised Garden Vegetables with Truffle (松露冬 林一品煲).

 

Claypot Rice with Chicken, Live Frog and Black Garlic (黑 金蒜双鸡煲饭)

A ‘Braised Claypots’ selection is also available, offering dishes such as the flavourful Braised Beef Tendon with Curry Sauce(咖哩牛腩煲), and the tender Braised Venison with Vermicelli in Spicy Chilli Sauce (花椒乡鹿排煲).

“Secrets of a Claypot” (砂煲秘笈) is available daily for lunch and dinner from now until 31 December 2018. UOB cardholders enjoy 20% off all claypot dishes.

 

For promotional details, please visit PARKROYAL on Kitchener Road’s dining offers.

For dining enquiries and reservations, please call Si Chuan Dou Hua Restaurant at:

PARKROYAL on Kitchener Road

+65 6428 3170
181 Kitchener Road Singapore 208533