Created on Wednesday, 11 July 2012 00:00
Written by Janice Quek
Right on top of the UOB by Raffles Place MRT station, Sichuan Douhua restaurant serves up authentic Sichuan and Cantonese cuisine as well as dim sum. THE FOOD:
The restaurant offers a wide variety from light, healthy beancurds to fiery hot main dishes as well as sweet and savoury desserts. There is also a Kungfu tea master, who unveils his martial arts skills while he serves customers hot tea.
Since we are at a Sichuan restaurant, we should try the fiery stuff the country region is famous for. We went for their specialty Boiled Sliced Fish in Sichuan Pepper Sauce – and it sure lived up to its name. We ate all the rice on our plate and drank whatever was at hand to numb the spiciness.
Fortunately, we weren't too greedy and that was the only hot Sichuan dish we ordered. Next came the Baked Butter Cod, moist fish with crispy bread exterior and scented with aromatic lakes leaves.
A must-try is the Homemade Fine Beancurd with Wolfberry, and we decided on it for dessert. The beancurd was smooth and not too sweet, and the wolfberries added an interesting flavour to the usual plain version. THE MOOD:
The Chinese restaurant is classy with attentive waitresses though the food came a tad slow. We liked it that the service staff placed us at a quiet spot rather than generically pushing all customers to a corner. You might also like: Clarke Quay $15 Set Lunch
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