Si Chuan Dou Hua (Kitchener Road)

ABOUT

Having first opened its doors in 1996, Si Chuan Dou Hua is no stranger to anyone serious about Chinese food. A wide array of authentic Sichuan and Cantonese fare is offered here, with a menu that stretches more than 30 pages long. Yet, quality is not compromised, and every dish boasts nuanced flavou ...More

Having first opened its doors in 1996, Si Chuan Dou Hua is no stranger to anyone serious about Chinese food. A wide array of authentic Sichuan and Cantonese fare is offered here, with a menu that stretches more than 30 pages long. Yet, quality is not compromised, and every dish boasts nuanced flavours that will tinkle with your taste buds.

Contrary to popular belief, Sichuan cuisine isn't defined by a fiery spiciness that requires a glass of water nearby at all times. We are major fans of their Sichuan Dan Dan Noodles, but that's just the tip of the iceberg. Expect dishes like the Marinated Black Chinese Fungus with Preserved Chilli, the Braised Sea Cucumber in Sichuan Bean Paste, and the delicate Boiled Sliced Fish in Sichuan Pepper Sauce to blow you away with their smorgasbord of robust flavours.

Their Cantonese classics are similarly executed with finesse. The highlight is undoubtedly the dim sum here where diners are treated with an eclectic mix of old favourites and innovative creations, but double-boiled soups like the Double-boiled Bird's Nest in Thick Soup with "Kampung" Chicken and dishes such as the Braised Fish Maw and Goose Web warrant a return trip. (Jan 2017)

THE BUZZ

"Si Chuan Dou Hua Restaurant is now firmly on my list of great places to go for dim sum, but also to enjoy delicious Chinese cuisine. For dim sum lovers in particular, if you haven't tried it already, for the quality and price point, this really should be next on your list." -City Nomads

DISHES WE LOVE

Sichuan Dan Dan Noodles, Double-boiled Bird's Nest in Thick Soup with "Kampung" Chicken, Braised Fish Maw and Goose Web, Signature Bean Curd Medley, Boiled Sliced Fish in Sichuan Pepper Sauce, Braised Pork Belly in Whole Pumpkin