Si Chuan Dou Hua Restaurant

Fantastic view at top of UOB plaza! Nice ambience and good service (from Xiaowen) Food is really yummy… took the first 2 photos but forgot to take the other 4 dishes as too busy eating the delicious food haha… recommend the boiled slice fish in sichuan sauce, stir fried diced beef with garlic, 宮保雞 and smoked spare ribs! Already decided to go there with the same gang again to try out their other dishes soon!

We had to take 2 lifts to reach level 60. Their dim sum are delicate and unique. The Hot and Sour soup is a bit too sharp for my taste. I liked the La Zi Ji Ding as the spice is really has a punch. I think the best dish is the Steamed Soon Hock fish, very fresh and the fish meat melts in the mouth. The scallop with the broccoli is succulent and tasty. One of the last dishes is the the Sichuan Dan Dan main. It is simple but cooked to perfection.

Not bad for family gathering. But prices are pretty steep for tim sum though. Taste of the dishes are just average. Beancurd is disappointing though. Probably for the dining on 60th floor experience.

Restaurant with very good location and Superb view and service. Dishes posted here are rated 4-5 stars. Must try is Cod fish . Will try to come for dinner for the night view.

Si Chuan Dou Hua is a solid Chinese dining option with a very good Peking duck and a decent selection of vegetarian dishes as well, which is a nice plus. The food is well executed and reliable, especially if you’re craving classic flavors done properly. You’re seated on a high floor, which sounds promising, but unfortunately there’s no real view to enjoy, so the elevation doesn’t add much to the experience. Overall, it’s worth going for the food rather than the setting.

yum this is top tier chinese food. there's not a dish i didn't enjoy. flavours r super well calibrated and ingredients r very fresh. even their steamed rice is elite - not mushy at all, perfect texture stir fried beef, 水煮鱼, eemian and tofu were my fave dishes this time i love their mapo tofu too altho we didn't order this visit

The food was exceptional, complemented by impeccable service and attentive staff. Dining high above UOB Tower with a stunning view of City Hall made the experience a true feast—not just for the palate, but for the eyes as well. A standout dish was the tea-infused, smoked fish fillets with Osmanthus, which took the dining experience to new heights. This restaurant is a must-visit if you're looking for unique, flavourful dishes with impressive dining experience that you won't find anywhere else.

Very good food and service. Cleanliness ought to be improved! Lipstick marks on my cup... few leftover pieces on the bowl... haiz...

Fantastic views from the restaurant and above average food and service. Place was super clean and comfortable. Make sure you can handle your spicy food though! We came with a group of 20 people for a farewell party and everything was speedy and smooth. Only thing I disliked were the automatic charges for peanuts, tea, etc that they put on the table.

Came here for a team dinner, incredible meal especially the crispy prawn , short rib, spicy fried chicken chong qing style, pork belly, liang gua, grouper, hand pulled noodle, garlic beef, and my favorite salty egg yolk fish skin

Unless one is from Szechuan or Hunan, it'd be hard to eat these dishes often, but once in a while, it's extremely satisfying. This location serves the best food among the different SCDH outlets - flavourful, spicy but not numbing. There are non-spicy dishes from other Chinese cuisines, but frankly such dishes (eg. Peking duck) are not as good as those at the better Cantonese restaurants in town. The classic Szechuan dishes are outstanding - sliced pork in garlic and chilli sauce, Chong Qing diced chicken, beef and tripe in chilli sauce, boiled fish in Sichuan pepper sauce, dumpling in sour and spicy sauce. They might help kill corona virus! The view is fabulous, service is attentive, and prices are not outrageous for the quality and location.

Food is good but nothing exceptional except for the prices, exceptionally expensive. Nonetheless the service was good.

The individual room has a nice view of the marina. They have a person pouring tea from a long traditional kettle. However, i didnt remember many dishes aside from the stir fried beef, which was excellent. It s also difficult for me to give a proper review because we didn't order any spicy dishes this time.

This place is known for its Peking duck and Szechuan food. However, the quality has gone south. It also doesn't help when servers give the impression that they are not happy to work there. With a panoramic view of the city, it would also be great if they had clean glass windows.

who would have expected a Si Chuan restaurant to incorporate our local claypot rice to its menu? Speaking of claypot rice, the most irresistible flavour is none other than the Sliced Pork and Salted Fish version (). With the increase in prices of salted fish, it was a delight to find generous-sized salted fish in the pot of fluffy rice. Meanwhile there is also the Claypot Rice with Chicken, Live Frog and Enoki Mushroom (). ""---Perhaps due to the cool and comfortable interiors, there was not much of the sizzling sounds or smoky scents of charred rice. Fortunately, I could gleefully scrape off an abundant amount of burnt rice at the base of each claypot and swirl in more dark soya sauce provided alongside. If you are ordering other dishes, each claypot rice can feed about 2-3 mouths. The highlight of the day was the Barbequed Suckling pig $198, which was indeed a terrific dish. Prepared by Barbeque Chef Zheng Guang Liang, the pig from Hebei China is grilled excellently to produce a crisp, burmished crackling skin and ladies can forget about scraping the fats off the skin. Meanwhile the meat, which was sliced and re-served for easy consumption, was neither too dry nor too greasy--a culinary feat that deserves a round of applause for the chef. Besides the new promotional dishes, regular items such as the Double-boiled Deer Tendon Soup with Deer Antler () $18/person is definitely worth ordering. Made with good quality ingredients and herbs such as cordyceps flowers that warms your body, it is a nourishing brew that is brimming with collagen. Jumping straight to desserts, What forged a deeper impression was the Deep-fried Yam coated with Soya Bean Crisps () $18. The yam was soft, with a crunchy exterior that triggers your sweet receptors but not too much. And the fact that it is made with soya bean gives us a very good excuse to enjoy this indulgent snack! The Claypot rice in assorted flavours are priced at $18 while the Barbequed Suckling Pig is available at $198. For now until 31 Dec 2013, UOB Cardmembers enjoy 50% off the second order of both items. Unless you are dining in huge groups, it would be unimaginable to have two suckling pigs at one go and thus the second order of roast suckling pig can be taken away or consumed on the next visit. Sounds quite like a good deal, isn't it?

I've had several business lunches at this restaurant and I always find myself surprised. Whether it's food or the tea pouring acrobatics, I feel like I'm in for something different (in a good way) at every visit. Admittedly, my experiences at the restaurant are colored by the fact that meetings are held in private rooms with assigned servers and I do not foot the bill. First, Sichuan Douhua has a tea dude who walks around with a kettle and a long spout, to pour tea in your cup in the most over the top way. If you have an inner child, it's pretty amusing to watch. The tea itself is pretty fragrant. Next, I like the dishes the rotating dishes on the multi-course lunches. For example, I once had a bowl of hot oil filled with dried chilli's placed in front of me and plate of thinly sliced raw pork. We were instructed to cook the pork in the hot oil and eat it straight. The pork was tender and infused with chilli and mala despite the seemingly simple cooking method. I've also had the sliced fish in hot peppers, which an authentic Sichuan dish though no where nearly as spicy as the ones I've had in Sichuan or Chongqing. The beancurd served here is also very soft and fresh, probably some of the best I've had. Finally, the house special dan dan mian done quite well with chewy, hand made noodles topped with mince meat and chives. The downside to this restaurant is that most other dishes are quite pedestrian. The siew mai and har gow served with the set lunch is supposedly a house specialty but it doesn't blow me away. The soups also lack the powerful depth you get at the great cantonese restaurants. Overall, I can't complain much about Sichuan Douhua as it serves its function as a business lunch venue, but I wouldn't necessarily come out specially to eat on non-work occasions.

Proper Sichuan food can be a bit daunting to a gweilo like me for a start, knowing what to order, and secondly, dealing with the face-numbing power of Sichuan pepper. However, coming here is an admirable solution to both problems. The set menus are very good ( as part of a big business party, this was a smart move), and the location is stunning, up on the 60th floor of the UOB Plaza. If you can find your way up here, it's well worth a visit; I'd suggest the chili jellyfish, and anything with sichuan pepper and tofu, an intriguing mix. The waitress will warn you, if foreign, to refrain from laughing, , speaking, or coughing while takling some of the hotter dishes; she's quite serious, and you wouldn't want any going down the wrong way, as I'd imagine it akin to a deep breath of CS gas. Traditional green tea is served from long-handled pots ( handing for reaching across the table), and is very welcome for putting out any oral fires. Very highly recommended.

Been there done that. don't think it is right to get such a high rating. If you want ambiance then ok if not there are better place value for money.

Booked a reservation for my wife's birthday and let them know it was. No recognition, poor table with no view. Sat for 20 minutes with no service. Walked out. Someone followed us apologizing but it was too late. One of our last nights in Singapore and a special occasion was ruined. Not sure if it was because we are white. Definitely do not recommend.

Went there this morning and had a few dimsum dishes. They were below par, har Kow and siu Mai texture was really springy and felt low quality. Have not tried their other a LA carte dishes but based on the dimsum I probably won't make special return trips. The view was superb. The tea lady was a nice touch.

This review is a little dated, almost 2 years ago, so I hope the standards are still as awesome as they used to be! This place is especially fantastic if you made reservations way in advance. When visiting, a local friend did that and we were able to get a spectacular 60+ floor view of the entire Singapore river night skyline, as we arrived in time for sunset to see the lights of the city come on. The view was excellent, but we also had a great time sampling all the local delights, as we opted for the a la carte buffet that had about a hundred dishes we could select from (minimum of 4 people). Most memorable was the Chong Qing chicken, which was super super spicy and we had to drown ourselves in water after that. The fish was good, we loved the coffee pork ribs, the noodles and there was a great selection of 8-10 types of Chinese desserts to choose from, which we really liked. I think the almond dessert was particularly refreshing, after all the heavy meats and oily food. Highly memorable was the tea master who walks around and pours tea using a long sprout, from almost 3 feet away. I think it was called "Kung fu" tea. We were highly entertained all night watching him and we would come back in a heartbeat next when we visit!

I am not a fan of Si Chuan cuisine but I would still highly recommend this place for their cantonese dishes i.e. Delicious and good presentation. Ambiance here is also nice coupled with good service. Overall, was a good dining experience despite my initial hesitation. Needless to say, I will not comment on their Si Chuan dishes......